Marshallese Toddy Taffy

Overview

Marshallese Toddy Taffy is a palm-sap candy whose roots trace to the atolls of the Marshall Islands, where skilled makers patiently cook and pull syrup made from palm blossoms. This version centers on island pantry staples: deeply caramelized coconut toddy balanced with earthy coconut sugar and clean-sweet granulated sugar, enriched with velvety coconut milk and a touch of lush butter, and brightened by a pinch of mineral salt, floral vanilla extract, and citrusy lime juice. A small splash of water helps the mixture dissolve evenly, while a thin coat of coconut oil keeps hands and tools from sticking during the pull. The result is glossy, chewy taffy strands that capture the flavor of palms and sea breezes in every bite.

Ingredients

• 1 1/2 cups coconut toddy
• 1 cup coconut sugar
• 1 cup granulated sugar
• 3/4 cup coconut milk
• 3 tablespoons butter
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon lime juice
• 1/4 cup water
• 1 teaspoon coconut oil for greasing

Equipment

• Heavy-bottomed saucepan
• Candy thermometer
• Wooden spoon or heatproof spatula
• Greased baking sheet or silicone mat
• Heatproof gloves (optional) and a lightly oiled bench scraper or knife

Preparation

1. Prepare the work surface: Lightly coat a baking sheet or silicone mat with a thin film of coconut oil. Set it near the stovetop so it is ready to receive the hot candy.
2. Combine the base: In a heavy saucepan, add coconut toddy, coconut sugar, granulated sugar, water, and coconut milk. Stir gently to moisten every crystal and evenly distribute the liquids.
3. Start heating: Place the pan over medium heat and stir until the mixture is uniform. Avoid splashing the sides of the pan. Once the syrup begins to steam and small bubbles form, stop stirring to prevent recrystallization.
4. Cook to the candy stage: Continue cooking until the syrup reaches the soft-ball stage on a candy thermometer. The coconut toddy, coconut sugar, and granulated sugar will darken and thicken as moisture evaporates. If crystals form on the pan walls, wash them down with a pastry brush dipped in warm water.
5. Add richness and aroma: Remove the pan from heat and immediately stir in the butter, vanilla extract, lime juice, and a pinch of salt until fully incorporated. The butter will soften the texture and the vanilla extract and lime juice will brighten the flavor.
6. Pour and cool briefly: Carefully pour the hot candy onto the prepared surface greased with coconut oil. Let it sit until the edges are set enough to touch yet still pliable at the center. Lightly coat your hands with coconut oil to prevent sticking.
7. Pull the taffy: When the mass is cool enough to handle, lift and fold it over itself, stretching into a long rope and folding back repeatedly. Continue pulling and folding until the color lightens, the surface turns glossy, and the texture becomes firmer, indicating enough aeration.
8. Shape and cut: Form the aerated taffy into thin ropes. Use a lightly oiled bench scraper or knife coated with a touch of coconut oil to cut bite-size pieces. If the pieces stick, re-apply a dab of coconut oil to your tools and hands.
9. Set and wrap: Transfer the pieces to the greased sheet to finish setting. Wrap individually in parchment or wax paper to keep them from sticking together and to maintain freshness.

Tips and Notes

• Ingredient balance: The combination of coconut toddy, coconut sugar, and granulated sugar creates layered sweetness and resilient chew. For a darker, more toffee-like profile, increase the proportion of coconut sugar. For a cleaner finish, favor granulated sugar.
• Texture tuning: A splash more coconut milk yields a softer bite, while a touch more salt sharpens caramel notes. Finish with a whisper of extra vanilla extract or a few extra drops of lime juice to brighten.
• Stick control: Keep a small dish of coconut oil nearby for your hands and tools throughout pulling and portioning.
• Flavor variations: For gentle spice, add a pinch of ground ginger or cardamom with the aromatics; for nuttiness, fold in finely chopped roasted nuts at the end of pulling, when the mass is cool but still pliable.
• Storage: Once wrapped, store in a cool, dry container away from direct heat. If the candies soften, chill briefly; if they harden, warm them in your hands before eating.

Serving

Enjoy Marshallese Toddy Taffy at room temperature when the chew is supple and the gloss is pronounced. For a sweet-salty accent, dust very lightly with a tiny pinch of salt just before serving. For extra palm richness, drizzle a wisp of warmed coconut toddy over a plate of unwrapped pieces right before sharing. The mellow caramel of coconut milk and buttery roundness from butter make the candy especially satisfying alongside unsweetened tea or coffee, which provide welcome contrast and allow the delicate aromas of vanilla extract and lime juice to shine.