Valentine's Saltwater Taffy
from the kitchen of Sharmagne Leland-St. John

1 cup sugar
1 tablespoon cornstarch
1 tablespoon unsalted butter
⅔ cup light corn syrup
1 teaspoon salt
½ cup rose water extract
1 teaspoon pure vanilla extract
2 drops red food colouring

Attach a candy thermometer to a large pot. Pour the sugar into the pot, sift in
the cornstarch and whisk until well integrated. Add the butter, corn syrup, salt,
rosewater and vanilla. Whisk again to combine, then turn the heat to medium
and cook until the mixture reaches 250ºF.   Add the food coloring and stir to

Pour the candy into a well-greased heat-proof dish and cool for approximately
5-10 minutes or until you are able to handle it safely.

*Stretch the taffy out to about 12 inches or so and fold it over itself repeatedly
for 10-15 minutes. The taffy will turn from translucent to opaque.

When the taffy becomes harder to pull, roll it to about a 30-inch long, 1-inch
thick strand on a well- greased surface.   Cut the roll in half, then slice the
taffy into bite-size pieces. Fashion them into heart shapes.

Wrap each piece of candy in a square of parchment paper and twist the ends to

* For a traditional Taffy Pull, if two people are making the taffy, stretch it out
then have the second person hand their end back to you and they'll pick up the
new end, stretch it out again and continue stretching and handing back (in place
of folding it over) until it is harder to pull, then follow the rest of the recipe.  

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