Maple syrup taffy

 Friday's adventure: maple syrup taffy

All it takes is some boiled syrup (to 235-245F) and snow. Check and check.

In one set of instructions I found online the writer mentioned that candy thermometers are notoriously inaccurate so she uses three simultaneously. Given what happened with our attempt, I'd say she was probably right. By the time the syrup hit the right temp the consistency was definitely off. Several recipes mentioned letting the syrup cool for up to 5 minutes before pouring but this was already hardening.  We did get a few crunchy, hard candy clumps before Terry tried to salvage what was  there by adding water and boiling down again. That gave us somewhat creamy, sweet snow. Definitely not what we were after.

So, we will try again.

And try again we did. That was Saturday's adventure. I took the boiling maple syrup off the burner when it was only about 225 degrees. That created the kind of thick, sticky, taffy consistency that could pull out a filling.

So I guess we need a third try, for that perfect Goldilocks of chewiness.