OLD-FASHIONED TAFFY PULL
Steps:
- Gather the ingredients.
- Mix all ingredients except milk in a heavy saucepan over low heat. Stir often until sugar is completely dissolved. Increase heat and bring mixture to boiling. Slowly add the evaporated milk in a thin stream so boiling does not stop.
- Put a candy thermometer in pan; continue stirring. Cook and stir constantly until mixture reaches 248 F (firm ball stage). Dip the pastry brush in water and gently brush sides of the pan to wash crystals from sides of the pan. Do this a few times while candy is cooking.
- When candy has reached desired temperature, remove from heat, remove thermometer and without scraping sides and bottom of the pan, pour mixture onto a large platter which has been generously greased with margarine.
- Let the taffy mixture cool until it is cool enough to handle. Grease your hands with margarine; take a small portion of the candy and, using only the tips of your fingers, begin pulling. Candy should be white in color and no longer feel sticky when it has been pulled enough.
- Twist each pulled strip slightly and place on waxed paper. When all the candy is pulled, cut each strip into 1-inch pieces. Wrap each piece in waxed paper and twist ends. You can get a special colored paper for this. Store in a container with a tight-fitting cover.
- Serve and enjoy!
Nutrition Facts : Calories 148 kcal, Carbohydrate 38 g, Cholesterol 2 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 41 mg, Sugar 38 g, Fat 0 g, ServingSize 8 dozen pieces (24 servings), UnsaturatedFat 0 g
TAFFY TARTS RECIPE - (4.6/5)
Provided by JimMac
Number Of Ingredients 8
Steps:
- Line tart tins with pastry. Mix syrup and brown sugar in a saucepan and cook gently over direct heat for 5 minutes. Cool slightly and stir into the beaten eggs. Add remaining ingredients and fill the unbaked tart shells 2/3 full. Bake in a 425 degree oven for 15 to 20 minutes or until set.
OLD FASHIONED MOLASSES TAFFY
Have an old fashioned taffy pull with this delicious old time recipe. I used to make this 40 years ago when I was 9!
Provided by TeriNewman
Categories Desserts Candy Recipes
Time 40m
Yield 30
Number Of Ingredients 6
Steps:
- Lightly grease a baking sheet. Bring the sugar, molasses, water, and vinegar to a boil in a saucepan over medium heat. Cook and stir until the sugar has reached the hard ball stage, 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
- Remove from the heat, and stir in the butter and baking soda. Pour the mixture onto the prepared baking sheet, and allow to cool until cool enough to handle, 10 to 15 minutes.
- Once cool enough to handle, fold the taffy in half, then pull to double its original length. Continue folding and pulling until the taffy has turned golden brown, and is too stiff to pull anymore. Cut the taffy into bite sized pieces, and wrap in waxed paper. Store in an airtight container.
Nutrition Facts : Calories 90.1 calories, Carbohydrate 21.5 g, Cholesterol 2 mg, Fat 0.8 g, SaturatedFat 0.5 g, Sodium 30.5 mg, Sugar 19.4 g
VINEGAR TAFFY
This was one of my mother's recipes.
Provided by Susan White
Categories Desserts Candy Recipes
Time 1h25m
Yield 30
Number Of Ingredients 5
Steps:
- Butter a baking dish and set aside.
- In a large saucepan over medium heat, combine sugar, vinegar, butter, cream of tartar, and salt. Heat, stirring occasionally, until sugar is melted. Do not stir once mixture comes to a boil.
- Cook candy until mixture reaches 250 to 265 degrees F (121 to 129 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from heat and pour into prepared dish.
- Pull taffy by stretching out into a rope with buttered hands, folding the candy over and repeating, until taffy is white and porous and becomes too stiff to pull. Cut into 1-inch pieces with buttered kitchen shears. Wrap taffy pieces in waxed paper and store in an airtight container.
Nutrition Facts : Calories 58.5 calories, Carbohydrate 13.3 g, Cholesterol 2 mg, Fat 0.8 g, SaturatedFat 0.5 g, Sodium 5.5 mg, Sugar 13.3 g
TAFFY
Pull family or friends together for a great taffy pull. It makes a great tradition!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h2m
Yield 4
Number Of Ingredients 7
Steps:
- Grease square pan, 8x8x2 inches, with butter. Mix sugar and cornstarch in 2-quart saucepan. Stir in corn syrup, water, butter and salt. Heat to boiling over medium heat, stirring constantly. Cook, without stirring, to 265°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a hard ball that holds its shape but is pliable; remove from heat. Stir in vanilla. Pour into pan.
- When taffy is just cool enough to handle, pull it with lightly buttered hands until satiny, light in color and stiff. Pull into long strips 1/2 inch wide. Cut strips into 1 1/2-inch pieces, using scissors. (For easier cutting, wipe scissors with vegetable oil.) Wrap pieces individually in plastic wrap or waxed paper (candy must be wrapped to hold its shape).
Nutrition Facts : Calories 30, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg
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