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 -- .

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!

TAFFY

Steps:

• Grease square pan, 8x8x2 inches, with butter. Mix sugar and cornstarch in 2-quart saucepan. Stir in corn syrup, water, butter and salt. Heat to boiling over medium heat, stirring constantly. Cook, without stirring, to 265°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a hard ball that holds its shape but is pliable; remove from heat. Stir in vanilla. Pour into pan.
• When taffy is just cool enough to handle, pull it with lightly buttered hands until satiny, light in color and stiff. Pull into long strips 1/2 inch wide. Cut strips into 1 1/2-inch pieces, using scissors. (For easier cutting, wipe scissors with vegetable oil.) Wrap pieces individually in plastic wrap or waxed paper (candy must be wrapped to hold its shape).

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.

HONEY CREAM TAFFY

Steps:

• Grease a 15x10x1-in. pan with butter; place in the refrigerator. In a large deep heavy saucepan, combine cream and honey. Add sugar; cook over medium heat and stir with a wooden spoon until sugar is melted and mixture comes to a boil., Cover pan with a tight-fitting lid and boil for 1 minute. Uncover; cook, without stirring, until a candy thermometer reads 290° (soft-crack stage). Remove from the heat and pour into prepared pan (do not scrape sides of saucepan). Cool for 5 minutes. Using a wooden spoon, bring edges of honey mixture into center of pan. Cool 5-10 minutes longer or until cool enough to handle., Using buttered hands, pull and stretch taffy until ridges form. (Taffy will lose its gloss and become light tan in color.) Pull into ropes about 1/2 in. thick. With a buttered kitchen scissors, cut into 1-in. pieces. Wrap individually in plastic wrap or waxed paper.

ANY FLAVOR TAFFY

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.

PIONEER TAFFY!

Steps:

• 1. Place all ingredients but the vanilla and butter into a heavy sauce pan. You can find glycerin at most pharmacies. It is a very important ingredient. The taffy will not turn out well without it.
• 2. Bring your taffy to a boil over medium high heat. Let it keep on a boiling until your candy thermometer reaches 258 degrees. This should take about 35-40 minutes.
• 3. I like to check the temperature of the taffy by dipping a spoon into the pan and then running cold water from the tap over the top of it. See how the taffy is kind of stiff looking...that means it is ready to go. If you cook it much past this stage you it will be really hard when you pull it. If you under cook it...you may have a sticky mess. This water trick really helps. However, you can rely on your candy thermometer as well.
• 4. When your taffy is cooked take it off the heat and pour in your vanilla.
• 5. Add your butter to the pot and give the bubbling beauty a good round of stirring. Stir until the butter is all melted.
• 6. Butter a large cookie sheet.
• 7. Pour the taffy onto the sheet.
• 8. Let the taffy cool for about 5 minutes, or until it is cool enough to handle. The edges will start to set up a bit faster than the middle.
• 9. Pinch the taffy into 12 separate pieces.
• 10. When the taffy is cool enough to pick up, hand out a piece to each lucky participant. Then you can start to pull the taffy. The trick is the stretch it out......
• and then fold it back together. Stretch and fold, stretch and fold until your taffy turns a beautiful white color. Or if some of your pullers are 3 years old, until they get tired of pulling. It still tastes mighty good, even if you don't pull it long enough for it to turn white.
• 11. Stretch the taffy into a long rope shape and set on a piece of wax paper. You can break the taffy into pieces by holding it in the palm of your hand and tapping it with the handle of a butter knife.

TAFFY

Steps:

• Put all the ingredients in a large saucepan 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 the "firm ball" or "hard ball" stage (255 degrees F), and remove from the heat. Stir in the extracts and pour onto a silicone baking mat-lined 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. You'll finish with long ropes of taffy. Cut it into pieces or shape into figures and animals.
• Some tips when making taffy:
• Oil the top 1-inch of the saucepans 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 pans 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.

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.

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.