St. Julian Taffy From
Dorcas Society Cookbook
St. John's Lutheran Church, Enterprise, Ohio
Submitted by Roger
My extended
family descended upon our home after Christmas for many years for a taffy pull.
My mother ruled the kitchen so no one is really sure about the quantities she
used or any ways in which she might have "tweaked" the recipe. About 40 years
ago we the tradition ended but, this year my cousins and I (we were all kids
when the last taffy pull took place) have decided to resurrect the tradition in
order to give our children the sense of "family" that we grew up with. The
recipe is found in a cookbook (handed down to me from my mother) compiled by the
Dorcas Society of St. John's Lutheran Church in Enterprise, Ohio. There is no
date on the cookbook but from the looks of it, I would imagine that it might
have been a wedding present from when my parents were married in 1931.
St. Julian Taffy
6 lbs.
granulated sugar
3 lbs. white Karo molasses (syrup?)
2 eggs
1qt. cream
1qt. milk
3 oz. crystal flake gelatin (company went out of business around 20 years ago so
I substitute with unflavored gelatin)
1 oz. Paraffin
1 T. vanilla
3 C. chopped nuts
Beat eggs, add sugar, molasses, cream, paraffin and gelatin which has been
dissolved in milk. Boil until it cracks in cold water. Add vanilla and nuts.
Let cool and then pull.
We use an
old meat hook for pulling. Keep hook and your hands buttered so the taffy
doesn't stick. Taffy should still be a little warm for pulling. When taffy
starts to get stringy it is time to stop pulling. Put pulled taffy on wax paper
and cut into 1 inch pieces.
