Did you know that today is actually Salt Water Taffy day? I didn’t. I’ve always loved it though. In moderation because after awhile your jaw is killing you. I have seen them make taffy in Gatlinburg, but wanted to know exactly what the process was so I ventured over to my favorite internet source Wikipedia. Here’s what they said:
Taffy was first cooked in copper kettles over open coal fires, cooled on marble slabs, and pulled on a large hook on the wall. The ‘Taffy Pull’ was a household enjoyment on Saturday nights as well as an Atlantic City enterprise. Pulling taffy is designed to add air to the corn syrup and sugar confection. By draping 10 to 25 pounds of cooled taffy over the hook and then pulling away from the hook, the taffy stretches. When the taffy reaches a 5- or 6-foot length where it might become too heavy for itself and fall off of the hook, the puller loops the taffy back over the hook, folding it onto itself and trapping air between the two lengths of taffy. This process of aeration helps to keep the taffy soft. The pulled taffy was shaped by hand-rolling it on marble or wooden tables into a 1⁄4-inch-diameter (6.4 mm) snake. It was then cut to a 2-inch length with scissors and, finally, wrapped in a pre-cut piece of wax paper with a twist at both ends. All of this was done by hand and usually within the sight of boardwalk strollers. The popular purchase in the 1880s was a 5-cent bag.