Peanut Butter Taffy Recipes

TOFFEE-COATED PEANUTS

Steps:

• In a large bowl, combine the sugar, butter, corn syrup, cinnamon, salt and nutmeg. Add peanuts; toss to coat. Transfer to a greased 15x10x1-in. baking pan. , Bake at 300° for 20-25 minutes or until bubbly and golden brown, stirring once. Cool on a wire rack; break apart if necessary. Store in an airtight container.

NO-BAKE PEANUT BUTTER CANDY

Steps:

• In a large bowl, mix the peanut butter and corn syrup until well blended. Stir in the milk powder and confectioners' sugar until smooth. Roll tablespoons of dough into balls and set on waxed paper. Store in the refrigerator.

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.

OLD FASHIONED BUTTER TAFFY

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.

MARY JANE PEANUT BUTTER KISSES RECIPE

Steps:

• Take a saucepan and add to it Corn Syrup, Sugar, and Water. Place over medium heat and combine.
• Keep stirring the mixture until the sugar starts boiling. Keep the stirrer aside and now place your candy thermometer inside to keep a check on the temperature.
• As soon as the temperature on the thermometer reaches 240 degrees, you may also call this stage the softball stage; start beating your egg white in a bowl.
• Once the stiff peaks are formed, stop beating. Divide the beaten Egg Whites into two halves. We will only be using half of the beaten Egg Whites.
• Now, wait for the temperature to reach 265degrees. As soon as it reaches 265, stir in the Molasses and combines.
• Turn on your electric beater on low and pour the liquid sugar mixture into the egg whites. Beat continuously for 3-4 minutes. You may increase the speed gradually.
• Take a 9x9 inch greased pan and pour half of the mixture into it. Keep in the refrigerator to firm up. The process takes about 5-10 minutes. Keep the rest of the candy mixture aside.
• Till the candy firms up, mix in the Peanut Butter with Powdered Sugar.
• Once the candy firms up, take it out of the refrigerator and spread a thin layer of Peanut Butter mixture on top of it.
• Put the remaining candy mixture in the microwave for a minute or at least till the candy softens.
• Pour the softened candy on the Peanut Butter layer and let rest for about twenty minutes.
• When the candy gets a little cool but is moldable, pour it onto a dusted surface.
• Dust your rolling pin with Cornstarch as well and roll to a thickness of about ¼ inches.
• With the help of scissors, cut the candy into one and a half x half-inch rectangles.
• Voila! You have yourself some delicious and mouth-watering Mary Jane Peanut Butter Kisses.

PEANUT-BUTTER TAFFY

Steps:

• Mix the sugar, syrup, and water together in a heavy saucepan. Cover until it comes to a boil. Cook until it forms a firm, still chewy, not hard ball in cold water, 258* on candy thermometer. Remove from heat and add vanilla and salt. Then add peanut butter. Pour onto buttered plate. When it is cool enough to handle, pull with buttered hands, keeping the grain in one direction. When it loses its gloss, stretch into a long rope about 1/2 inch thick and cut with scissors into 1" pieces.