Saltwaterpulltaffy Recipes

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 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.

KID-FRIENDLY SALTWATER TAFFY

Steps:

• Butter the sides of a 2 qt saucepan.
• Add to the pan the sugar, corn syrup, water and salt.
• Cook over med heat, stirring constantly until sugar is dissolved.
• Continue cooking to 265 degrees (hard-ball stage) without stirring (mixture should boil gently over entire surface).
• Remove from heat.
• Stir in butter or margarine, flavoring and color.
• Pour into a buttered 15x10x1 inch pan.
• Cool about 20 minutes or until easily handled.
• Butter hands and pull candy until difficult to pull.
• Cut into fourths.
• Pull each piece into a long strand about 1/2 inch thick.
• Cut taffy into bite size pieces using buttered scissors.
• Wrap each piece in clear plastic or plastic wrap with a Christmas design.
• Store overnight.

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:

• 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.

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.