Syrup destined for taffy is boiled down to the right consistency. You don't find pure taffy in stores very often because it has a tendency to crystallize over time and turn into sugar. This is unfortunate because, poured over ice or snow, there is nothing like it. Taffy that has crystallized can be converted back to taffy (as can other maple products) by reheating.
It should be frozen to keep.
Keep pouring it on please!