Country Living
Country Living, Country Skills
Country People

KountryLife.com - A Country Living Resource and Community
Community
Message Board
Country Topics
Trading Post
Memory Lane
Country Skills
Country Cooking

Channels
Gardening
Livestock
The Kitchen
Machinery
Tools

Photographs
Photo Gallery
Vintage Photos
Special Collections

Fun
Country Humor
Country Sounds
Coloring Book
Interactive Story

Farm Tractors
Pictures
Tractor Parts
Tractor Manuals

Miscellaneous
Classic Trucks
Antique Tractors
Modern Tractors
Site Map
Links Page
Contact Us

  
Country Discussion Topics
To add your comments to this topic, click on one of the 'Reply' links below.

Maple Stick-Jaw Recipe?
[Return to Topics]

Salmoneye    Posted 03-10-2002 at 16:33:24       [Reply]  [Send Email]
I got into a discussion on one ofthe tractor boards with a guy and we started chatting about Maple Stick-Jaw. I remember this from when I was a kid and learned about sugaring, but I'll be darned if I remember how to make it. Below is one of my responses to this nice man, and I would appreciate if anyone can add any info or point me in the right direction. Otherwise I am just going to have to go from sugar house to sugar house asking :-)

'Stick-Jaw here is a toffee or taffy, however you spell it. I know that the Elderly Gent I sapped for added something. After the combo reached 230 degrees or so a big dollop was dripped from a large spoon into ice cold sap. The stuff would instantly congeal and looked like salt-water taffy. We then wrapped it in squares of wax paper and it would keep quite a while in the fridge. That stuff will suck the fillings right out of your head. Always a sad day when that ran out. I will keep looking and asking around for a recipe...'

Any help is much appreciated!



Nathan(GA)    Posted 03-10-2002 at 20:59:39       [Reply]  [No Email]
Excuse my ignorance, but is this anything like a "Sugar Daddy" that we used to buy when kids?


Salmoneye    Posted 03-11-2002 at 02:25:53       [Reply]  [Send Email]
I don't think so. I think that Sugar-Daddy was a 'caramel'. What I want to do is more like 'taffy'...


Les...fortunate    Posted 03-10-2002 at 18:50:29       [Reply]  [No Email]
I'm at least a 6th generation sugar maker(probably more like 15) and never heard of that. Sounds like you already know how to do it. Whyncha just give it a try?
How's everything over on the left coast of Noo Inglund?


Salmoneye    Posted 03-11-2002 at 02:24:17       [Reply]  [Send Email]
Mornin Les,

Cold and crisp here at 5 AM. Got 14 above showing on the Ken-L-Ration thermometer.
Fire is stoked so Mama and The Girl can get up to some heat.

Sap just poured from the trees Saturday here.
Wish I had been ready this year but life just gets in the way at times. Have to content myself with working for other folks yet again. Also found out 2 days ago that the bush that I grew up in is not being tapped this year. Wish I had known that second week of February as I could have easily run 1000 taps in there with all their equipment. I have to get out more ;-)

As for the stick-jaw, I do remember HOW to make it...just not exactly what that old guy used to add or how much. Pretty sure we boiled it in the finishing pan to 230-232 and scooped it with the bubbles still in it to make it light and airy.
I think I am going to have to experiment a bit...


JoeK    Posted 03-10-2002 at 18:05:19       [Reply]  [No Email]
Many yrs ago we used to visit my uncle during sap boiling,maple candy was quite a treat.All I remember was my uncle having a tray or pan(like a shallow cake pan)which he would fill with clean packed subsurface snow and then drizzle the hot syrup into it in strings.Then we kids would take a twig and roll the caramel like candy around the end of it like a lollipop.Mmmmmmm


Salmoneye    Posted 03-11-2002 at 02:10:46       [Reply]  [Send Email]
Hi JoeK!

What you are describing is what we call 'Sugar-On-Snow'.
Darn good stuff, and close, but not exact.

Thanks!


PCC-AL    Posted 03-10-2002 at 17:47:13       [Reply]  [No Email]
Hi Salmoneye,
Don't know about stick-jaw, but we had taffy pulling when I was a kid. Mama would make taffy and us kids would get to pull it as it cooled. We could pull it two or three feet before it came apart and have to eat it without letting it hit the floor. Great. I'm not gonna tell you about my mama's divinity candy cause you would think I wuz fibbing.


Fiona    Posted 03-28-2009 at 07:15:20       [Reply]  [Send Email]
I have been searching for a Stick-Jaw recipe for years. An Aunt of mine had a candy shop & made the most devine stick-jaw wrapped in wax paper, it was pink in colour and had a taste of wicks chewing gum. I asked her daughter years ago for the recipe after my Aunt passed away but she declined to give it to me. The only person who has described the stick-jaw I remember was Salmoneye. Could you not get her recipe for me please. Thanks Fiona.


Salmoneye    Posted 03-11-2002 at 03:21:33       [Reply]  [Send Email]
The stuff I am talking about was not a pulled taffy. If it was dropped in the cold sap early enough it almost had the same consistancy though. If it was let boil too far it was almost like an English 'Toffee'. One of those hard candy type things that cracks when you bite into it...


Larry    Posted 03-10-2002 at 18:27:32       [Reply]  [Send Email]

I have an Aunt that would bring pink divinity to every Christmas get together. That stuff would just melt in your mouth. MMmmmm I wish I could have some right now.


OW    Posted 03-11-2002 at 00:01:43       [Reply]  [No Email]
Now look what you guys went & did - I'm gonna have to make a batch of fudge tomorrow so i can read some more of this! lol

Oh heck, you can make some too -- Start the heat under a frying pan, dump in 1 1/2 cups of milk, 3 cups of sugar and 2/3 cup of cocoa. Stir it sometimes while it heats up & get a cereal bowl of cold water ready.(for the soft-ball test)(course, don't throw the tests away:)
It'll take about 12 minutes to boil down and get to heat, then plop a scoop of butter on it & let it cool to 120 (you can hold your hand against 120 but 130 is too hot)
While it's cooling, (about 20 minutes) butter up a cake pan and once it's cooled, splash in a little vanilla and stir the mess until it loses its shine, dump her in the cake pan & cut in squares. There ya go!
Oh hey, you got grandkids? They can help with this stuff! heh heh




[Return to Topics]



[Home] [Search]

Copyright © 1999-2013 KountryLife.com
All Rights Reserved
A Country Living Resource and Community