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.
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
GRANDMA'S TAFFY
A quick and easy recipe for any flavor of taffy you can think of!
Provided by Chocolate Moose
Categories Desserts Candy Recipes
Time 20m
Yield 40
Number Of Ingredients 9
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.
Nutrition Facts : Calories 63.5 calories, Carbohydrate 13.5 g, Cholesterol 3.1 mg, Fat 1.2 g, SaturatedFat 0.7 g, Sodium 68.9 mg, Sugar 11.1 g
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
SALTWATER TAFFY RECIPE BY TASTY
Here's what you need: sugar, cornstarch, unsalted butter, light corn syrup, salt, water, vanilla extract, flavored extract, food coloring
Provided by Betsy Carter
Categories Snacks
Yield 35 pieces
Number Of Ingredients 9
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!
Nutrition Facts : Calories 28 calories, Carbohydrate 6 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 6 grams
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
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