and this chewy, soft candy is the pride of Jersey Shore.

而這種有嚼勁的軟糖是澤西海岸的驕傲。

We're headed to Ocean City, New Jersey,

我們要去紐澤西的海洋城。

to see how this treat is made.

來看看這種待遇是如何製作的。

Jersey Shore may have a bad rep,

澤西海岸》可能有一個不好的評價。

but its most redeeming quality is quite possibly

但其最值得稱道的品質很可能是

its saltwater taffy.

它的鹹水太妃糖。

It's an old-school carnival snack

這是一種老式的狂歡節小吃

that became popular in the late 1800s.

在19世紀末開始流行。

Recipes that combined molasses or sugar, water, and butter

結合糖蜜或糖、水和黃油的食譜

were transformed into gummy ropes

被轉化為膠質繩索

that were pulled by partners at each end.

夥伴們在兩端拉著的。

Founded in 1898, Shriver's Salt Water Taffy

創立於1898年的施萊弗鹽水太妃糖公司

is the oldest business on the boardwalk in Ocean City.

是海洋城木板路上最古老的企業。

Meryl: This is the taffy-cooking machine.

梅麗爾：這就是太妃糖烹飪機。

I wish it had a more glamorous name, but it doesn't.

我希望它有一個更有魅力的名字，但它沒有。

Medha: Candymakers add ingredients

梅達。糖果製造商添加成分

such as invert sugar, corn syrup,

如轉化糖、玉米糖漿。

and fats like butter to a copper kettle

和脂肪像黃油一樣進入銅壺

and cook them at a temperature of 250 degrees.

並在250度的溫度下烹飪。

Medha: Once the mixture is warm enough,

梅達。一旦混合物足夠溫暖。

it is sucked through a pipe and dropped into a lower bin.

它被吸過一個管道，然後落入一個較低的倉。

Meryl: Our saltwater taffy comes in three different bases.

梅麗爾：我們的鹹水太妃糖有三種不同的基底。

One's chocolate; molasses will make peanut butter;

一個是巧克力；糖蜜可以做花生醬。

and our plain flavors are the big array.

而我們的原味是大陣容。

Orange, grape, banana.

橙子、葡萄、香蕉。

When saltwater taffy is poured from the cooking machine,

當鹽水太妃糖從烹飪機中倒出時。

we would never be able to touch it like this.

我們將永遠無法像這樣觸摸它。

Medha: No. Meryl: It would burn us.

梅德哈。不，梅麗爾：這將燒燬我們。

Medha: To keep the taffy soft,

梅達。為了保持太妃糖的柔軟。

it's moved to a hotbox.

它被移到了一個熱箱。

You think that this is a fridge,

你認為這是個冰箱。

but it's actually just, like, a warm, cozy sauna.

但它實際上只是，比如，一個溫暖、舒適的桑拿房。

Meryl: This is where we keep the taffy

梅麗爾：這就是我們保存太妃糖的地方

after we cook it.

我們把它煮熟後。

If we didn't keep it warm, it would turn into a brick.

如果我們不給它保溫，它就會變成一塊磚頭。

Medha: Oh, wow.

梅達。哦，哇。

So, right now, what temperatures are we at?

那麼，現在，我們處於什麼溫度？

Meryl: We're about at 95.

梅麗爾：我們大約在95歲。

Medha: And what does it feel like right now?

梅德哈。那現在的感覺是什麼呢？

Oh, wow.

哦，哇。

It's very soft.

它非常柔軟。

Once the taffy is set,

一旦太妃糖凝固。

candymakers dump it onto a cooling table

糖果製造商將其傾倒在冷卻臺上

and knead out any air bubbles.

並揉出任何氣泡。

Oh, it's so pretty.

哦，這太漂亮了。

Meryl: This is a cooling table.

梅麗爾：這是個冷卻臺。

It's filled with cold water,

裡面裝滿了冷水。

and the taffy is warm,

和太妃糖是溫暖的。

so it helps the taffy

所以它有助於太妃糖的發展

to cool off before we pull it.

在我們拉動它之前，要先冷卻一下。

You know, it's sticky right now.

你知道，現在很粘稠。

If you were to put this in your mouth,

如果你把這個放進你的嘴裡。

it would stick to your teeth.

它將粘在你的牙齒上。

Medha: And is this a process

梅德哈。這是一個過程嗎？

that people have used in the past?

人們在過去使用過的？

The technique of having cold water running tables?

有冷水運行的表的技術？

Meryl: Absolutely, yeah.

梅麗爾：當然，是的。

Medha: Next, candymakers like Meryl

梅德哈。下一步，像梅麗爾這樣的糖果製造商

add citric acid to taffies that are fruit flavored.

在水果味的塔夫綢中添加檸檬酸。

So, citric acid.

所以，檸檬酸。

Why is that important to put in for the lime flavor?

為什麼要放青檸味的東西？

Meryl: Because it gives us the little tartness

梅麗爾：因為它給我們帶來了小小的焦糖味

that you would get if you were eating a lime.

如果你吃的是青檸，你會得到這樣的結果。

And then we just kind of

然後，我們只是有點

fold it over, Medha: I'll help you.

把它折過來，梅德哈。我來幫你。

and it settles into itself.

而它自己也安頓好了。

The machine operator,

機器操作員。

they have a particular feel for when it's ready.

他們對何時準備好有特別的感覺。

Medha: So this is the color, not the flavor?

梅達。所以這是顏色，不是味道？

Meryl: This is just the color.

梅麗爾：這只是顏色。

Medha: And why don't you add the flavor

梅達。那你為什麼不加點味道呢？

on this stuff, and why just the color?

在這個東西上，為什麼只是顏色？

Meryl: Because the process of pulling it

梅麗爾：因為拉動它的過程中

allows the flavor to spread more consistently

讓味道更穩定地傳播

throughout the piece of taffy.

整塊太妃糖。

So, you need to have some muscle

所以，你需要有一些肌肉

to work this job a little,

要把這個工作做得更好一些。

just to make it consistent.

只是為了使其保持一致。

They'll take the piece, and they'll flip it.

他們會拿著這塊東西，然後把它翻過來。

Medha: Oh, my God.

梅德哈。哦，我的上帝。

Meryl: So, this is 50 pounds.

梅麗爾：所以，這是50磅。

Medha: Do you mind if I try this one?

梅達。你介意我試試這個嗎？

Should I turn this one over?

我應該把這個人翻過來嗎？

[yells]

[喊叫聲]

[laughs]

[笑聲]

This is a battle between taffy and me,

這是我和太妃糖之間的一場戰鬥。

and I have lost.

而我已經失去了。

Show them what you do,

向他們展示你的工作。

and then show them — look how —

然後向他們展示 - 看看如何 -

he just does it so quick.

他只是做得太快了。

Casual. Just casual.

隨意。只是隨意。

Now for the most important part: the taffy pulling.

現在是最重要的部分：拉太妃糖。

Historically, candymakers would pull the taffy

從歷史上看，糖果製造商會拉動太妃糖

by hand with the assistance of a hook.

在鉤子的協助下，用手進行操作。

These days, the taffy is stretched with machines.

這些天，太妃糖是用機器拉伸的。

Meryl: This process is also adding air

梅麗爾：這個過程也在添加空氣

to the saltwater taffy,

到鹹水太妃糖。

and he's adding the flavor right now.

而他現在就在添加味道。

Medha: What flavor is that?

梅達。那是什麼味道？

Meryl: That's going to be strawberry.

梅麗爾：那將是草莓。

And as you can see,

而且正如你所看到的。

it really allows for the flavor to get mixed in.

它真的可以讓味道混合在一起。

It really looks like something

它真的看起來像什麼

you just want to pull off and eat.

你只想拉下臉來吃飯。

Medha: And I can already smell the lime flavor.

梅達。我已經聞到了酸橙的味道。

After the taffy is pulled,

太妃糖拉完後。

it's headed for a batch roller.

它正被送往一個批次的滾筒。

Here, the taffy is elongated and rolled into a log.

在這裡，太妃糖被拉長並捲成一個圓木。

OK. Speed walk? OK. Speed walk,

好的。快速行走？好的。快步走。

speed walk, speed walk, speed walk, speed walk!

快步走，快步走，快步走，快步走!

Meryl: So, we're just taking the air bubbles

梅麗爾：所以，我們只是把空氣中的氣泡拿出來

out of the piece of taffy.

從這塊太妃糖中出來。

You kind of have to be quick about it.

你必須快速處理這個問題。

Medha: OK, that looks much harder than you make it seem.

梅達。好吧，這看起來比你說的要難得多。

This is actually pretty difficult

這實際上是相當困難的

'cause the tool itself is sticking into the taffy.

因為工具本身就粘在太妃糖上。

It's still chewy and sticky,

它仍然是有嚼頭和粘性的。

you can tell,

你可以告訴我。

but it is a little harder than it was on that table.

但它比在那張桌子上要難一點。

Four mechanical rollers called sizers size the candy

四個被稱為分級機的機械輥子對糖果進行分級。

down to get the rope of candy to a certain diameter.

下來，使糖果繩達到一定的直徑。

The taffy tapers down through a second set of sizers

太妃糖通過第二組篩選器逐漸變細。

until it resembles a snake.

直到它類似於一條蛇。

The machine at Shriver's can cut, wrap,

Shriver公司的機器可以切割、包裝。

and seal about 300 to 400 pieces of taffy per minute.

並每分鐘密封約300至400塊太妃糖。

Meryl: There's actually fingers

梅麗爾：其實有手指

that are closing the piece of taffy.

這塊太妃糖正在關閉。

Medha: Oh, right there! Right there, right there!

梅達。哦，就在那裡！ 就在那裡，就在那裡!

The inner layer surrounding the taffy

圍繞太妃糖的內層

must be wax paper to maintain its soft texture

必須是蠟紙以保持其柔軟的質地

and deter the candy from sticking together.

並阻止糖果粘在一起。

Do you mind if I untwist this?

你介意我解開這個嗎？

Meryl: No, but you have to do it the right way.

梅麗爾：不，但你必須以正確的方式進行。

Medha: How do you do it the right way?

梅德哈。你怎麼做才是正確的呢？

Meryl: OK. So the right way to open a piece of taffy

梅麗爾：好吧，那麼打開一塊太妃糖的正確方法是什麼？

is to pull both sides.

是拉動兩邊。

There you go.

你去吧。

And then we get —

然後我們得到--

that's what we're looking for with a piece of taffy.

這就是我們在尋找一塊太妃糖的原因。

Medha: Oh, amazing.

梅達。哦，太神奇了。

So, you may be wondering,

是以，你可能想知道。

why the heck is it called saltwater taffy

為什麼它被稱為鹽水太妃糖？

if there's no salt?

如果沒有鹽？

The story goes like this.

故事是這樣的。

There was a man named Mr. Bradley

有一個叫布拉德利先生的人

who sold taffy from a stand on a beach.

他在海灘上擺攤賣太妃糖。

One evening, the water came up and washed over his taffy.

一天晚上，水湧上來，沖刷著他的太妃糖。

He thought his taffy was ruined,

他認為他的太妃糖被毀了。

but a little girl approached him and asked

但一個小女孩走近他，問

if she could have a piece of his saltwater taffy.

如果她能吃到一塊他的鹽水太妃糖。

And since then, the name stuck.

從那時起，這個名字就堅持了下來。

Shriver's Salt Water Taffy went from having 17 flavors

Shriver's Salt Water Taffy從有17種口味變成了有17種口味。

to 60 flavors in the summertime,

在夏季有60種口味。

which is their busiest season.

這是他們最繁忙的季節。

So every single day

是以，每一天

you're going to get a fresh piece of taffy?

你要去買一塊新鮮的太妃糖？

Meryl: Every single day we are making fresh taffy.

梅麗爾：我們每一天都在製作新鮮的太妃糖。

Medha: What's your favorite?

梅達。你最喜歡什麼？

Meryl: My personal favorite? Medha: Yeah.

梅麗爾：我個人最喜歡？梅德哈。是的。

Meryl: They're all my favorite.

梅麗爾：他們都是我的最愛。

Medha: They're all? You don't have one?

梅達。他們都是？你一個都沒有？

Meryl: I have one that I'm not crazy about,

梅麗爾：我有一個我不太喜歡的。

but that's just because I'm not crazy about that flavor.

但那只是因為我對這種味道不感冒。

Medha: Which one? Meryl: I can't tell you.

梅達。哪一個？梅麗爾：我不能告訴你。

Medha: Is it grape?

梅達。是葡萄嗎？

Meryl: Absolutely not! Everybody loves grape.

梅麗爾：當然不是！我不知道。每個人都喜歡葡萄。

Medha: Oh, wait, I hate grape, so.

梅達。哦，等等，我討厭葡萄，所以。

Meryl: OK, so that's your one

梅麗爾：好的，所以這是你的一個

that you're taking off the list?

你要把它從名單上刪除？

Medha: Sour apple, bubblegum.

梅達。酸蘋果，泡泡糖。

I don't know which one I want the most.

我不知道我最想要哪一個。

Meryl: That's the whole idea, right?

梅麗爾：這就是整個想法，對嗎？

Medha: Yeah. I feel like I want them all.

梅德哈。是的，我覺得我都想要。

All right. So I'm going to take your recommendations.

好的。所以我將採納你的建議。

I've never had saltwater taffy.

我從來沒有吃過鹹水太妃糖。

I've had Laffy Taffy.

我吃過Laffy Taffy。

Meryl: Cherry?

梅麗爾：櫻桃？

Medha: Two of those.

梅達。其中有兩個。

Meryl: Pineapple?

梅麗爾：菠蘿？

Medha: One of those.

梅達。其中之一。

Meryl: Tangerine.

梅麗爾：橘子。

Medha: One of those.

梅達。其中之一。

Yeah, I can take it, don't worry. [laughs]

是的，我可以接受，別擔心。[笑]

My little baby.

我的小寶貝。

My little ...

我的小...

taffy baby.

太妃糖寶貝。

Banana taffy.

香蕉太妃糖。

I'm going crazy.

我都快瘋了。