|It's a blob! A blob of deliciousness!|
It took me a full two hours to remember that we set the clocks ahead yesterday, then another two minutes to do the math and realize 5am was now 6am and the sun wouldn’t be making an appearance until I was just about the head to work. Like I said, my brain doesn’t start functioning properly until I’ve been awake for at least an hour. This is also why I like to get to work at 7am, no one is there. I don’t have to talk to anyone. Am I the only one that likes to be alone with myself this early in the morning?
This is not to say that I’m not a morning person. I most definitely am a morning person. I would much rather wake up at 5am than stay up until 2am. When the alarm sounds I reach for the off button and head to the shower. Even though the snooze button is about 1000% larger than the off button, I’ve never hit the snooze button. I don’t see the purpose of those extra fifteen minutes. Although, I will dive back under the covers if I happen to wake up two minutes BEFORE my alarm. I know, it’s weird.
So, the missing sun really threw off my routine this morning. Thankfully, the late-rising sun means a late-setting sun and a late-setting sun means spring is on its way. And it’s about time, I’m sick of dreary East Coast, winter-like weather. Bring on the sandals, sun dresses and bikinis, I’m ready to shed my Northface!
Grape Salt Water Taffy
I really struggled with this taffy, I think that I need to give it another try. Be sure to wait until the candy has cooled substantially before trying to pull the taffy. I did not wait long enough and was basically playing with molten sugar. Hot, sticky and a huge mess! Spraying your hands with cooking oil will help when you get to the pulling stage. This taffy is quite soft and will not harden like the Turkish taffy.
2 cups sugar
1 tbsp cornstarch
1 cup corn syrup
¾ cup water
2 tbsp margarine
1 tsp salt
¼ tsp grape candy oil
Purple food coloring (if you want, I didn’t use any)
In a saucepan, combine sugar, cornstarch, corn syrup water and margarine. Bring to a boil and stir until clear. Discontinue stirring and attach candy thermometer. Heat sugar mixture until it reaches 266 F, wash down any sugar crystals, from the sides of the pot, with a wet pastry brush.
Remove pot from the heat and add oil and coloring. Stir until the color is even then pour onto a greased cookie sheet or silpat (I found the silpat convenient for moving the candy around). Allow candy to cool until it is easy to handle but still has some give.
Pull the taffy until it is lightened in color and shiny. Roll into a long rope (or four long ropes as I did) and cut into 1-inch pieces. Wrap in waxed paper and twist ends to close.