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Saamni Taffy

In the world of Dessend, the creation of taffy can be attributed to the Saamni Halflings under the rule of the Dwarves of Korma. This culinary innovation began as a pragmatic solution for the dwarves to utilize the halflings' natural aptitude for the culinary arts, ultimately resulting in the development of a small, portable treat to provide nourishment and energy to miners and soldiers during their strenuous endeavors.   Saamni Taffy, a delectable confection, is created by skillfully combining honey and butter with various other ingredients to create a variety of flavor profiles. In the art of taffy making, Halfling chefs often work with dwarven assistants who play a crucial role in the process. These assistants are responsible for the labor-intensive task of hand-pulling large batches of taffy with the aid of a wall-mounted hook until it reaches the desired consistency, a critical step in achieving the characteristic texture and mouthfeel of taffy.   After the painstaking pulling process, the taffy is meticulously cut into bite-sized pieces, each carefully wrapped for portability and convenience. This meticulous preparation results in a delightful treat that not only satisfies the palate, but also serves as a reliable source of sustenance for those working in the demanding environments of mining and military campaigns.   As the art of taffy-making has evolved over time in Korma, some chefs began incorporating innovative machinery to streamline the traditionally labor-intensive process. Hand-cranked pulling machines have become invaluable tools for many chefs, reducing the manual labor required to achieve the desired taffy consistency. These machines provide a more efficient and consistent means of pulling and stretching the taffy, allowing chefs to produce larger quantities with greater ease.   For better-funded chefs and culinary establishments, the adoption of windmills or watermills represents a significant advancement in the mechanization of taffy production. These mills provide a sustainable source of mechanical power, allowing for the automation of the pulling machines. As a result, the taffy-making process becomes even more efficient and less reliant on manual labor, enabling chefs to produce taffy on a larger scale while maintaining consistent quality.

Manufacturing process

  1. Heating: Honey and butter are heated together in a cooking vessel over an open flame or on a hearth. The mixture is stirred continuously to prevent burning.
  2. Consistency: As the mixture heats, it thickens and reaches the desired consistency. The exact temperature may vary, but the goal is to achieve a consistency that allows for shaping and pulling.
  3. Flavoring: Flavorings, if desired, can be added during the cooking process to infuse the taffy with unique flavors.
  4. Cooling: Once the mixture is ready, it is poured onto a clean, lightly greased surface to cool slightly. Care must be taken to avoid burning during this step.
  5. Pulling and Shaping: When the taffy is cool enough to handle but still pliable, it is pulled and stretched. This process aerates the candy and gives it a chewy texture. The taffy can be shaped into small pieces or formed into longer strips.
  6. Cutting and Wrapping: After pulling and shaping, the taffy is cut into individual pieces and wrapped in parchment to prevent sticking.
Item type
Consumable, Food / Drink
Related ethnicities
Raw materials & Components
Honey
Butter
Spices
Concentrates of juice, broth, or sauce
Purées of fruit or vegetables
Floral waters
Tools
Cooling tables
Scrapers
Iron wall hook
Pulling machines

The Chronicler's Insights

For their dwarven rulers, the halflings create an enjoyable snack that helps them stay energized in the mines. It is a cooked combination of butter, honey, and occasionally fruit purée that has a pasty, sticky texture. Then, depending on the desired flavor, they dump it out onto metal tables and start folding in concentrated juices, broths, and sauces. These also provide color to the paste, which would otherwise be almost flesh-toned.   They produce slabs of the confection in quantities that are frequently twenty-five pounds or larger, and they move these slabs about with incredible ease and accuracy, considering their small size. They shape it into a log and toss it over an iron hook after it has cooled enough to handle. From this point, they pull, twist, and hook again, over and over, mixing air into the paste to lighten both the texture and color. After that, they chop it into tiny pieces that are roughly the size of coins and as thick as knuckles, wrap it in parchment that has been waxed, and place them inside drawstring bags to be delivered to the mines.   I've been given the chance to try out a few pieces. The fruit-flavored versions are unquestionably more acceptable to the human palate than the broth-flavored ones.

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