1. Why do I add cornstarch? To make is softer and lighter
2. Why do I add corn syrup? Its acts like a interfering agent.
3. What is glycerin? Is a sweet, slippery colorless liquid.
4. Why do I need to stop stirring after the syrup begins to boil? The sugar crystals have dissolved.
5. What is the soft-craked stage and how can i tell that I have reached it? It gets to the hottes 270 point to make the candy.
6. Why do I wash down the sides of the pan? If you don't wash down the sides and sugar crystals fall into the mixtur it will recrystalized
7. Why do I need to pull the taffy? It makes a lot of tiny air bubbles and it makes it ligther and chewier.
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