Cacao

Chocolate Salt Water Taffy

Before starting: Butter a baking sheet so it is ready to go when your candy is finished cooking.

Ingredients:

• 1 ½ cups sugar

• 1 tbsp cornstarch

Mix sugar and cornstarch together in a stockpot.

• 1 cup light corn syrup

• ⅓ cup water

• 2 tbsp unsalted butter

• ½ tsp salt

Add ingredients to the stockpot and stir until it boils on medium heat. Stop stirring and allow the mixture to reach 250°F (firm ball stage). Remove from heat.

• 1-2 tsp Deaf Girl Walking Cacao extract

Add Deaf Girl Walking Cacao extract and stir. Pour onto a buttered baking sheet and allow it to cool until it is warm enough to be pliable but cool enough to touch. Butter your hands and pick up the taffy mixture.

Now it's time to pull! Stretch, twist, and knead until the candy becomes shiny, opaque, and hard to pull apart. This process can take anywhere from 5 to 20 minutes. Invite friends over to make the time go quicker—it’s a great way to work out some aggression, too!

Chef's Kiss Notes:

• Firm Ball Stage: This stage is reached when sugar forms a solid ball upon being dropped into cold water, which can then be slightly flattened with finger pressure.

• Cold Water Test: Drop a small amount of the candy mixture into a bowl of cold water using a teaspoon. While submerged, mold the cooled candy into a ball with your fingers. If the candy forms a firm yet pliable ball that retains its shape under firm pressure, it has reached the firm ball stage. The ball will have a slightly sticky texture and only deform slightly when pressed firmly. This ensures your candy has reached the perfect consistency.