Chewys/Taffy Chewys

Ingredients:

• 1.25 cups corn syrup
• 1 cup of sugar
• 1 tbsp. water
• 1 teaspoon butter
• 1 tbsp. vinegar 5%
• 1/2 tsp vanilla and/or mint extract

Preparation:

1. Place all ingredients except the extracts in a large saucepan and stir gently. Attach a candy thermometer to the side of the pan and bring the mixture to a boil, stirring only to prevent burning. Cook until the temperature reaches 275–280°F (130–132°C), or until a drop of syrup in ice water forms a hard ball. Remove from heat, stir in the extracts, and pour onto a greased or silicone-lined baking sheet. Let the mixture cool enough to handle, then begin rolling it into a rope and stretching it. The mixture should be infused with air bubbles and become white and opaque. Continue pulling and twisting until the caramel hardens. Form long ropes, then cut them into candies.
   
   

   Some tips for making caramel:

   
   

   • Grease the top 3 cm of the saucepan with vegetable oil to prevent the syrup from spilling over the edge when boiling.
     
   • Always use a larger container than you think is suitable to prevent the mixture from running away.
     
   • The diameter of the burner should not be smaller than the bottom of the saucepan.
     
   • At the end of cooking, never scrape the syrup out of the container, but simply pour it out.
     
   • Wash the sides of the saucepan with a clean pastry brush dipped in water to prevent sugar from crystallizing.