Old Fashioned Peppermint Taffy Recipes

OLD FASHIONED MOLASSES TAFFY

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.

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.

OLD-TIME TAFFY PULL

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.

PULLED MOLASSES TAFFY

Steps:

• Butter a 15x10x1-in. pan with 3 teaspoons butter; set aside. In a heavy saucepan, combine the water, brown sugar, vinegar and salt. Bring to a boil over medium heat. Cook and stir until a candy thermometer reads 245° (firm-ball stage), stirring occasionally. Add molasses and remaining butter. Cook, uncovered until a candy thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat; pour into prepared pan. Cool for 5 minutes or until cool enough to handle., With buttered fingers, quickly pull half of the candy until firm but pliable. Pull and shape into a 1/2-in. rope. Cut into 1-1/4-in. pieces. Repeat with remaining taffy. Wrap pieces individually in foil or waxed paper; twist ends. Store in airtight containers in the refrigerator. Remove from the refrigerator 30 minutes before serving.

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!

PEPPERMINT TAFFY

Steps:

• Butter a 15 by 10, by 1 inch pan and set aside.
• Combine sugar, corn syrup, vinegar and salt in a heavy saucepan.
• Cook over low heat until sugar is dissolved.
• Bring to a boil over medium heat then slowly add milk.
• cook and stir until candy thermometer reads 248. Remove from heat and add the peppermint oil and food colouring.
• Pour into preparred pan and let stand 8 minutes or untill cool enough to handle.
• butter fingers well and quickly pull candy untill it is firm, but pliable. The clour should become a light pink.
• Pull into a 1/2 inch wide rope and cut into 1 inch pieces. Wrap pieces in waxed paper.