Orange Taffy Recipes

CREAMY ORANGE CARAMELS

Steps:

• Line an 11x7-in. dish with foil, letting ends extend over sides by 1 in.; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently, without stirring, for 4 minutes., Remove from the heat; gradually stir in milk. Cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in extracts. Immediately pour into prepared dish (do not scrape saucepan). Let stand until firm., Using foil, lift out candy; remove foil. Using a buttered knife, cut caramel into scant 1-1/2x1-in. pieces. Wrap individually in waxed paper; twist ends.

TAFFY

Steps:

• In a large saucepan, place all the ingredients except extracts, and gently stir them to combine. Place a candy thermometer on the side of the pan and bring to a boil, stirring only to prevent burning. Cook to hardball stage (265 to 270 degrees), remove from the heat, stir in the extracts, and pour onto a silpat-lined sheet pan or buttered sheet pan. Let it cool enough to handle then start rolling it into a log and stretching or pulling the taffy to work air in and make it white and opaque. Keep pulling and twisting until it hardens. Form long ropes of taffy, then cut them into pieces.
• Some tips when making taffy: Oil the top 1-inch of the saucepan's wall to keep the sugar from boiling over. Always use a pan bigger than you think you need to prevent boiling over. Always use a burner as big or bigger than your pan's bottom. Never scrape the bottom of the pan at the end, just pour out the syrup. Wash down the sides of the pan with a clean wet pastry brush to avoid crystallization.

GRANDMA'S TAFFY

Steps:

• In a large saucepan, stir together the sugar and cornstarch. Add the butter, salt, corn syrup and water; mix well. Bring to a boil over medium heat, stirring to mix in butter. Heat to 275 degrees F (134 degrees C), or until a small amount of syrup dropped from a spoon forms hard but pliable threads.
• Remove from heat, and stir in the vanilla, flavored extract and food coloring. Pour into a greased 8x8 inch baking dish. When cooled enough to handle, remove candy from the pan, and pull until it loses its shine and becomes stiff. Pull into ropes, and use scissors to cut into 1 inch pieces. Wrap each piece in waxed paper.

ORANGE TAFFY

Steps:

• In a heavy saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and cook until a candy thermometer reads 245° (firm-ball stage). Add cream and butter; heat and stir until mixture reaches 245° again. Pour into a greased 15-in. x 10-in. x 1-in. pan; cool. When cool enough to handle, roll into 1/2-in. logs or 1-in. balls. Wrap individually in foil or waxed paper; twist ends.

CARAMELIZED ORANGES

Steps:

• Squeeze enough juice from 3 oranges to measure 1 cup.
• Bring sugar and water to a boil in a 1 1/2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil syrup, without stirring but washing down any sugar crystals with a pastry brush dipped in cold water, until syrup around edges begins to turn golden brown, about 10 minutes. Tilt pan and carefully add orange juice (caramel will harden and vigorously steam). Simmer, stirring, until caramel is completely dissolved, about 2 minutes.
• Cut peel, including all white pith, from remaining 6 oranges with a sharp paring knife and cut each orange crosswise into thirds.
• Heat one third of butter (1 teaspoon) in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté 6 orange slices until golden, 2 to 3 minutes on each side. Transfer to a plate. Sauté remaining orange slices in butter in same manner, wiping out skillet between batches if necessary. Return all orange slices to skillet along with caramel sauce and cook over moderate heat until heated through, about 1 minute.

SALT WATER TAFFY

Steps:

• In a heavy saucepan, mix together sugar and cornstarch.
• Stir in corn syrup, water, salt, and margarine.
• Place over medium heat and stir until sugar dissolves.
• Cover pan and bring to a boil for 2 to 3 minutes.
• Uncover, place thermometer in pan and cook to 266°F
• Remove from heat and add food coloring and flavoring oil.
• Stir gently, pour onto a greased marble slab or a shallow greased pan to cool.
• When cool enough to handle, grease hands and pull until light and has a satiny gloss.
• Pull into a long rope, cut with scissors and wrap in waxed paper squares, twisting ends.
• Makes 50 pieces.

SALTWATER TAFFY RECIPE BY TASTY

Steps:

• Add the sugar to a large pot fitted with a candy thermometer. Sift in the cornstarch and whisk into the sugar until well-combined. Add the butter, corn syrup, salt, water, vanilla, and flavor extract of choice to the pot. Whisk to combine, then turn the heat to medium and cook until the mixture reaches 250°F (120°C).
• Add the food coloring and stir to combine.
• Pour the candy into a greased heatproof dish and cool until you are able to handle it, 5-10 minutes.
• Stretch the mixture out 12 inches (30 cm) (or further) and fold it over itself again and again for 10-15 minutes. The taffy will turn from translucent to opaque.
• When the taffy becomes harder to pull, roll it to about a 30-inch (76-cm) long and 1-inch (2-cm) thick log on a greased surface. Cut the log in half. Then slice the taffy into bite-size chunks.
• Wrap each piece of taffy in a square of parchment paper and twist the ends to seal.
• Enjoy!

FLAN DE NARANJA (ORANGE FLAN)

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Fill a baking dish half way with hot water for the water bath.
• Heat sugar and water in a heavy-based saucepan over medium-low heat; constantly swirl the sugar mixture in the pan until sugar dissolves and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into a shallow baking dish and gently tilt dish to coat the bottom with caramel.
• Mix egg yolks, condensed milk, evaporated milk, orange juice, and orange zest in a large oven-safe bowl; gently pour custard over caramel in baking dish. Cover the flan with foil to prevent a skin forming on top, if you like.
• Set bowl into the water bath and bake in the preheated oven until until flan has set but still jiggles slightly when moved, 45 minutes to 1 hour. Allow flan to cool to room temperature, then remove foil, and place flan in the fridge to chill, about 2 hours.
• Run a knife around the edges of the flan to loosen from dish; turn flan onto a rimmed serving plate to release custard and let caramel sauce flow over the flan.

ORANGE CARAMEL SAUCE

Steps:

• Combine sugar and 1/4 cup water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes.
• Carefully add orange juice and orange peel (mixture will bubble vigorously). Stir over low heat until smooth and any caramel bits dissolve. Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)