SALTWATER TAFFY RECIPE BY TASTY
Here's what you need: sugar, cornstarch, unsalted butter, light corn syrup, salt, water, vanilla extract, flavored extract, food coloring
Provided by Betsy Carter
Categories Snacks
Yield 35 pieces
Number Of Ingredients 9
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!
Nutrition Facts : Calories 28 calories, Carbohydrate 6 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 6 grams
CHOCOLATE TAFFY
Steps:
- In heavy medium saucepan, combine sugar, cocoa powder, and salt. Stir until thoroughly combined. Add corn syrup, water, and vinegar to pan and place over medium heat. Stir until sugar and cocoa dissolve, raise heat to high and bring to a boil. Turn heat down to low, clip candy thermometer to side of pan and cook until mixture reaches 260 degrees F. Remove pan from heat, add the butter and stir. Butter edges of sheet pan, line with silicone baking sheet and pour on taffy. Allow to cool until you are able to handle it.
- Once you are able to handle the taffy, don vinyl gloves, butter them, and begin to fold taffy in thirds using the silicone mat. Pick up taffy and begin to pull folding the taffy back on itself repeatedly twisting as you go. Taffy is done when it lightens in color, takes on a sheen, and becomes too hard to pull. Roll into log, cut into fourths, roll each fourth into a 1-inch wide log, and cut into 1-inch pieces. Making sure to keep pieces separated or they will stick to each other. Wrap individual pieces of candy in waxed paper. Store in airtight container 3 to 5 days.
CHOCOLATE-MINT SALT WATER TAFFY
Make and share this Chocolate-Mint Salt Water Taffy recipe from Food.com.
Provided by Wildflour
Categories Candy
Time 1h30m
Yield 125 pieces
Number Of Ingredients 7
Steps:
- Melt chocolate and butter in top of double boiler.
- Mix rest of ingredients, except extract, in large heavy bottomed pot and cook over high heat, stirring constantly, until sugar is dissolved.
- Lower heat and continue cooking without stirring to 262º (hard-ball stage).
- Remove from heat, add chocolate and butter, stirring only enough to blend.
- Pour into a shallow greased pan. Put flavoring in center of the mass and work carefully into the mixture. When cool enough to handle, remove from pan, divide into pieces, and pull until somewhat lighter in color.
- When cold, cut into bite-sized pieces.
- Wrap in waxed paper or candy wrappers.
Nutrition Facts : Calories 25.5, Fat 0.6, SaturatedFat 0.3, Cholesterol 0.2, Sodium 30.5, Carbohydrate 5.6, Fiber 0.1, Sugar 3.9, Protein 0.1
SALT WATER TAFFY
Make and share this Salt Water Taffy recipe from Food.com.
Provided by MEnney
Categories Candy
Time 1h
Yield 50 pieces, 50 serving(s)
Number Of Ingredients 7
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.
OLD-FASHIONED PEPPERMINT TAFFY
This taffy brings back many memories of my grandmother. I used to help her every Christmas Eve pull this taffy. This recipe is a family favorite.-Suzette Jury, Keene, California
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 1-3/4 pounds.
Number Of Ingredients 6
Steps:
- Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside., In a heavy small saucepan, combine corn syrup and sugar. Bring to a boil over medium heat. Add remaining butter; stir until melted. Cook and stir until a candy thermometer reads 250° (hard-ball stage)., Remove from the heat; stir in the extract, salt and food coloring. Pour into prepared pan. Let stand for 5-10 minutes or until cool enough to handle. Divide into four portions., With well-buttered fingers, quickly pull one portion of candy until firm but pliable (color will become light pink). Pull into a 1/2-in.-wide rope. Repeat with remaining candy. Cut into 1-in. pieces. Wrap each in waxed paper.
Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 13mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
PEPPERMINT TAFFY
For a fun afternoon activity, get the kids or friend involved in an old-fashioned taffy pull. The soft chewy taffy has a milk minty flavor, and it won't stick to the wrapper. You can change the color and flavor, too. -Elaine Chichura Kingsley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 1-3/4 pounds.
Number Of Ingredients 7
Steps:
- Butter a 15x10x1-in. pan; set aside. In a heavy large saucepan, combine the sugar, corn syrup, vinegar and salt. Cook and stir over low heat until sugar is dissolved. Bring to a boil over medium heat. Slowly add the milk; cook and stir until a candy thermometer reads 248° (firm-ball stage)., Remove from the heat; stir in peppermint oil and food coloring, keeping face away from mixture, as odor is very strong. Pour into prepared pan. Let stand for 8 minutes or until cool enough to handle. , With well-buttered fingers, quickly pull candy until firm but pliable (color will become light pink). Pull into a 1/2-in. rope; cut into 1-in. pieces. Wrap each in waxed paper.
Nutrition Facts : Calories 174 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 66mg sodium, Carbohydrate 44g carbohydrate (37g sugars, Fiber 0 fiber), Protein 0 protein.
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