Bean Taffy

Bean taffy, a candy as tasty as it is unusual, is made with pureed beans, sugar, milk and butter

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Roundup is HERE

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This is my entry for My Legume Love Affair hosted by Susan from The Well-Seasoned Cook .

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Pureed beans are used to make this unusual candy, with an excellent taste (it reminds me a lot of Marrons glacés ) and a not-too-chewy texture.

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It is not particularly difficult to make, but you need a candy thermometer and some time and patience.

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The mixture must be stirred as it cooks, but ever so gently or the candy will be grainy instead of smooth.

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It is also important not to cook it too long, or it will harden. If that happens, it can be cooked again with some more milk until it reaches the right consistency.

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The book recommended dried Lima beans, but also said that any variety will do—I tried also with Great Northern beans and Navy beans. The dried beans should be picked over, rinsed, soaked in cold water overnight, and cooked in fresh water until tender. They should be pureed and strained to eliminate skins.

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From the original recipe by Mary Elizabeth Hall

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In: “Candy-making revolutionized; confectionery from vegetables”, 1912—USA

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Ingredients

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2 cups (400 g ) sugar

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1/2 (118 ml) cup water

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1 tbsp (15 g) butter (room temperature) + extra to grease pan

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1/2 cup (125 g) cooked, pureed beans

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1 cup (237 ml) milk

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Necessary equipment:

candy thermometer

wooden spoon

cake pan 10 x 15 x 2 inches (25.4 x 38 x 5 cm)

saucepan + tight fitting lid

Place the candy thermometer in hot water, butter very generously bottom and sides of the cake pan.

Mix well and boil together water, pureed beans, and butter. Let the mixture simmer, covered, for about 3 minutes. Uncover and add 1/3 of the milk, bring to a boil again and let boil gently for 3 minutes, stirring gently, scraping the bottom of the pan. Add 1/3 more of the remaining milk and proceed as before, finally adding the last of the milk.

Place the candy thermometer in the pan and let the mixture boil gently, stirring all the time with slow and gentle motion, until the thermometer register 242°F (116.67°C), which is slightly above the soft-ball stage.

Pour the mixture in the prepared pan and when warm cut in squares.