OLD-TIME TAFFY PULL
This is a delicious and basic recipe for taffy. Enjoy.
Provided by Monica
Categories Desserts Candy Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Butter one 8 inch square pan; set aside.
- In a 2 quart saucepan over medium heat, combine the sugar, corn syrup, water, butter, cornstarch and salt. Mix together well and bring to a boil. Heat without stirring until a candy thermometer reads 250 degrees F (120 degrees C).
- Remove from heat; stir in vanilla, almond extract, almonds and food color. Pour into pan. Let stand until cool enough to handle. (Taffy should be lukewarm in center as well as at the edges.)
- At this point, fold, double and pull the taffy until it is light in color and stiff. Butter hands lightly if taffy begins to stick. Cut taffy into pieces with scissors and wrap the pieces with plastic wrap to maintain shape.
Nutrition Facts : Calories 97.6 calories, Carbohydrate 17.5 g, Cholesterol 3.8 mg, Fat 3 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 1 g, Sodium 158.8 mg, Sugar 14 g
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
OLD FASHIONED BUTTER TAFFY
Make and share this Old Fashioned Butter Taffy recipe from Food.com.
Provided by SandraCee
Categories Candy
Time 20m
Yield 30 pieces
Number Of Ingredients 7
Steps:
- Boil all ingredients except the butter and vanilla together until the syrup forms a hard ball when you place a drop in cold water.
- Then add the butter and continue cooking until the mixture becomes brittle. Remove from the stove, add vanilla and pour into a buttered flat baking pan.
- When it is nearly cool, mark it with squares.
Nutrition Facts : Calories 103.5, Fat 0.8, SaturatedFat 0.5, Cholesterol 2, Sodium 35.8, Carbohydrate 24.9, Sugar 21.9
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
OLD FASHIONED VINEGAR TAFFY
It's a "handed down" recipe that I got 20 years ago....You can add a few drops of food coloring or substitute another flavor extract (or both) for different colors/flavors...
Provided by ravinwulf
Categories Low Protein
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix sugar, vinegar, and water in a medium saucepan; stir well before putting on the stove. Cook over low heat about 8 to 10 minutes until it reaches (228F) the softball stage.
- Add butter or margarine and vanilla.
- Pour the mixture into a buttered platter and let it cool enough so you can handle it. Butter your hands well (important! keep enough butter on your hands otherwise you'll stick), pick up the blob and begin to pull it. The more you pull the whiter it gets.
- When it has reached the right consistency, cut into small pieces with a pair of scissors (easier to use for this than a knife.)
OLD FASHIONED BUTTER
This butter combines all the elements of the classic Old Fashioned cocktail and consequently finds a cozy place in the holiday kitchen and on the holiday table. Use it with pork, ham, duck and turkey or try it baked inside an acorn squash or tossed with carrots, beets and sweet potatoes. It's also wonderful as a spread on bread, rolls or muffins.
Provided by Charlotte J
Categories Cherries
Time 5m
Yield 1 butter log
Number Of Ingredients 6
Steps:
- In a small bowl, soak the cherries in bourbon, stirring occasionally, until bourbon is almost absorbed.
- This will take 2 to 12 hours.
- Place the butter in a medium mixing bowl and with an electric mixer (fitted with the paddle) or wooden spoon, beat until light and fluffy.
- Scrape down the sides.
- Add the soaked cherries, zest, sugar and bitters or additional bourbon (if using) and beat to incorporate, scraping sides of the bowl with a rubber spatula as needed.
- Scrape into a small bowl, serving crock or butter mold and cover tightly or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.
Nutrition Facts : Calories 1865.5, Fat 184.2, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1308.6, Carbohydrate 19.1, Fiber 1.3, Sugar 15.8, Protein 2.1
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