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1¼ cups sugar
1 small cup lemon juice
butter or oil, to grease your hands
In a small saucepan, combine the sugar and lemon juice, and cook over medium heat until the mixture forms a caramel. Once the caramel is ready, remove it from the heat and pour it in a bowl filled with water so it cools quickly. Once it’s cool enough to handle, drain off the water.
With liberally greased hands, pull, stretch and fold the taffy repeatedly until it lightens in color, from amber to ivory. Take small portions and shape the taffy into sticks, figure eights or spirals.
Place the pieces of taffy on wax paper, wrapping each separately. Leave them to cool completely.