Kid Friendly Saltwater Taffy Recipes

SALTWATER TAFFY

Steps:

• Combine sugar, corn syrup, salt and water in a 2 quart pan.
• Cook over medium high heat, stirring constantly till sugar dissolves.
• Heat mixture without stirring, until it reaches a hard boil stage.260* --
• Remove from heat mix in remaining ingredients.
• Pour into a lightly buttered jelly roll pan.
• Cool until just able to handle.
• Butter hands -- gather taffy into a ball and pull.
• Continue to pull until light in color and hard to pull.
• Divide into fourths.
• Pull each fourth into a 1/2" thick rope --
• Cut into 1" pieces using buttered scissors --
• Wrap individually in waxed paper -- .

SALT WATER TAFFY

Steps:

• Mix sugar and cornstarch in 1-1/2 quart saucepan.
• Stir in next four ingredients.
• Cook over medium heat, stirring constantly, until mixture boils and sugar is completely dissolved.
• Continue cooking, without stirring, until temperature reaches 260°F, or until a hard but plastic ball is formed in cold water.
• AFTER BOILING HAS CEASED, stir in flavoring and coloring.
• Pour onto lightly greased cookie sheet.
• Let stand until cool enough to handle.
• Grease hands and pull until it has a satin-like finish and light color.
• Cut into 1 inch pieces.
• Wrap in waxed paper.

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!

SALT WATER PULL TAFFY

Steps:

• Combin Sugar, Corn syrup, Salt, and Water in a 2 quart pan.
• Cook over medium high heat, stirring constantly till suagr dissovles.
• Heat mixture without stirring, until it reaches a hard boil stage. about 260*.
• Remove from heat, mix in remaining ingredients.
• Cover a cookie sheet with tin foil, lightly spray pam on it, and pour the taffy onto the cookie sheet.
• Cool until just able to handle.
• Butter hands--gather taffy into a ball and pull.
• Continue to pull until light in color and hard to pull.
• Divide into fourths (1/4).
• Pull each fourth (1/4) into a 1/2" thick rope.
• Cut into 1" pieces using a knife.
• Wrape individually in wax paper.

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.

VINTAGE SALTWATER TAFFY

Steps:

• 1. Liberally grease a large baking sheet with butter and set aside.
• 2. In a medium saucepan, combine the sugar and cornstarch. Add the corn syrup, water, butter, and salt and stir over medium heat until the butter melts and the mixture comes to a boil.
• 3. Cook, without stirring, until the mixture just reaches 250° on a candy thermometer, or until a small piece dropped into a cup of cold water forms a firm, but not sticky, ball. Immediately remove from heat and stir in the flavor, vanilla, and several drops of food coloring.
• 4. Pour the mixture onto the greased cookie sheet and let it cool until you're able to handle it, about 15 minutes.
• 5. Grease your hands with butter, then pull and stretch the taffy until it lightens in color, about 15 minutes total. Form into ropes and cut into pieces with buttered scissors. Wrap the pieces in squares of parchment or wax paper
• 6. How to Pull Taffy Make your taffy Let the taffy stand until it is cool enough throughout to touch with your fingers Wash your hands thoroughly, then butter them. Pick up the taffy with 2 hands. Form the taffy into a ball. Pull your right and left hands away from each other sideways in front of your body. (You will be pulling taffy for quite a while, so find a comfortable position or friends to help). Double the taffy on itself by bringing the ends together on the left side and pulling the middle with your right hand. If you plan on making a lot of taffy, invest in a taffy hook. They are available through online kitchen stores. Install this large metal hook on your wall, clean it, and then hook the taffy around the middle, and pull. Double the taffy on the hook. Pull and repeat. This allows you to pull back and use momentum to help you, making it less exhausting. Regrease your hands with butter as needed throughout the process of pulling.
• 7. Pull the taffy until it is light in color and stiff. This will indicate there are enough air bubbles inside to make it fluffy. Pulling taffy can take 15 to 60 minutes, depending upon the number of people you have pulling and the amount of taffy you are working with.
• 8. Pull hard on 1 end of the taffy so that it is stretched into a thin rope. You may need to take it between your 2 palms and rotate your hands back and forth to keep the round rope shape. Cut the taffy with clean, greased scissors and wrap the taffy in wax paper. Twist together ropes of different colors and flavors to form a striped candy. Cut with greased scissors and wrap in wax paper squares.

THE PERFECT LOW-SUGAR KOOL-AID SALT WATER TAFFY

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.