ANY FLAVOR TAFFY
This recipe is soft and can be made in a wide variety of flavors. I think the secret to the softness is the corn starch. I hope it works out for you.
Provided by THE SCONE
Categories Desserts Candy Recipes
Yield 100
Number Of Ingredients 7
Steps:
- Butter 2 large baking sheets, and set them aside.
- In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt, and stir to blend. Bring to a boil over medium heat, and cook until the mixture reads 250 degrees F (120 degrees C) on a candy thermometer. Remove from heat, and immediately stir in the drink mix powder. Quickly pour out onto the prepared baking sheets, and let stand until cool enough to handle.
- Grab a few helpers, and butter everyone's hands. Stretch (pull) the taffy until it lightens in color, and becomes firm. Roll into bite size pieces, and wrap in small squares of waxed paper.
Nutrition Facts : Calories 31.6 calories, Carbohydrate 7.7 g, Cholesterol 0.6 mg, Fat 0.2 g, SaturatedFat 0.1 g, Sodium 16 mg, Sugar 5.9 g
ANY FLAVOR KOOL-AID TAFFY
Make and share this Any Flavor Kool-Aid Taffy recipe from Food.com.
Provided by The Scone
Categories Candy
Time 11m
Yield 100 pieces
Number Of Ingredients 7
Steps:
- Butter two large cookie sheets, then set them aside.
- In a 2 qt.
- saucepan, combine sugar and cornstarch.
- Add corn syrup, water, butter, and salt.
- Mix well before heating.
- Bring mixture to boil on medium-high heat, stirring occasionally, until it reaches 250 degrees Fahrenheit on candy thermometer (hard ball stage).
- Remove from heat, and immediately stir in the Kool-Aid powder.
- Quickly pour onto prepared cookie sheets.
- Let stand a few minutes, until cool enough to handle with your hands.
- Grab a few helpers to pull the taffy with buttered hands until the taffy lightens its color and becomes firmer.
- Roll taffy into bite-sized pieces.
- Wrap individually in squares of wax paper.
THE PERFECT LOW-SUGAR KOOL-AID SALT WATER TAFFY
I've worked at it and worked at it and 5 batches later, I think I've got it. It's the perfect salt water taffy flavored with kool-aid. It takes alot of work to get it to the right consistency so don't give up! And if it seems to hard when it cools down, as long as it's still pliable, it will work. If it cracks into pieces, you cooked it too long. Even 5 degrees can ruin the batch so keep an eye on it. Try again, or tell people you were going for painted glass candy all along. Also, most taffy recipes will tell you that you don't need to keep stirring after the mixture starts boiling. I ruined 3 batches before I found out it's safer just to keep stirring. Even a little bit of burnt taffy in the mix ruins the batch, and if you don't stir, it will burn to the bottom of the pan. **SIDE NOTE** I sited strawberry kool-aid in my recipe, but you can use any kind as long as it's unsweetened.
Provided by InBlackAndLace
Categories Candy
Time 2h
Yield 6-7 dozen, 72 serving(s)
Number Of Ingredients 6
Steps:
- Butter the sides of a large, heavy-bottomed saucepan or spray down with Pam.
- Add to the pan the first four ingredients.
- Cook over medium heat, stirring constantly.
- Cook to 245 degrees (firm ball stage) while constantly stirring.
- Remove from heat and continue to stir until mixture stops boiling.
- Add margarine and koolaid mixture.
- Return to heat and continue to stir until mixture reaches 245 degrees again.
- Remove from heat but continue to stir until mixture stops boiling.
- Pour mixture into a greased 15 x 10 pan.
- Let cool.
- When completely cooled, cut into 1 inch strips.
- Butter fingers.
- Grab a strip and start pulling. Keep pulling. Strip will SLOWLY turn whiter. Use your own judgement as to what consistency you want your taffy.
- Wrap in waxed paper or foils.
Nutrition Facts : Calories 25, Fat 0.1, Sodium 52.8, Carbohydrate 6.3, Sugar 2.5
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