Hard Maple Taffy

Yield: 70 candies

Ingredients

• ¼ cup canola oil – (60ml)
• Parchment paper
• 2 tablespoon unsalted butter cut into small bits and softened – (30ml)
• ½ cup Grade A pure maple syrup – (125ml)
• 1 ¼ cups sugar  – (185ml)
• 6 tablespoon water – (90ml)
• ¼ cup light corn syrup – (60ml)
• Pinch of salt
• Pinch of baking soda
• ½ cup heavy cream – (125ml)
• ½ teaspoon maple extract – (2.5ml)
• You will also need to have a well oiled large (20 x 20) marble slab or another heatproof work surface, a well oiled bench knife, well oiled scissors and a candy thermometer

Directions

1. Line two large baking sheets with parchment paper.
2. Using a 3 or 4-quart size saucepan pour in maple syrup and cook over a low heat until it reduces to ¼ cup, approximately 10 minutes.
3. While stirring with a wooden spoon add sugar, corn syrup, water, salt, baking soda and cook until sugar is completely dissolved , 8-10 minutes.
4. Increase to a medium heat and continue to cook mixture, without stirring, until candy thermometer reads 235°F.
5. Without disturbing the mixture, add cream, butter bits and maple extract.  Let this boil until the thermometer reads 255°F, approximately 10 minutes.
6. Remove pan from heat and immediately pour mixture onto oiled work surface.  Do not touch the candy.  It will be extremely hot.  Let the mixture cool for 2 minutes, then using the well oiled bench knife fold the edges of the candy towards the center to form a 4 x 2 loaf.
7. Continuously flip the loaf over with the knife until it is just cool enough to handle without getting burnt. Oil hands and pick up the taffy, work over heatproof surface.
8. Be careful, because candy taffy will be cooler on the edges than in the centre.  Pull ends of taffy away from each other and bring oiled hands together to fold in half, the taffy will cool and harden quickly as it is pulled.
9. Release one hand and pick up folded end of taffy. Holding ends, continue to pull folded taffy, it will turn into a golden streaked ribbon.
10. Pull until it begins to feel firm and starts to harden.  When it begins to harden, place taffy down onto work surface and pull until it is 20 inches in length.
11.  With oiled knife cut taffy into fourths. Twist and pull each piece into even 15-inch “rope” approximately ¼ inch thick.
12. With oiled scissors cut taffy candy into ¾ inch pieces and arrange in one layer on the parchment lined baking sheet.  Be sure that they do not touch each other.
13. Let taffy stand at room temperature until it is hard, about 1 hour.
14. Taffy can be wrapped in wax paper or candy wrappers or laid between sheets of parchment paper in a airtight container.  Taffy can be keep at room temperature for up to two weeks.