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
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 TAFFY
Just like a soft Tootsie Roll. From the Chocolate Bar cookbook. The trick to taffy is to begin pulling taffy as soon as it is cool enough to handle and continue until it reaches room temperature. Be sure to have a heatproof surface to wok on and clean latex gloves to protect your hands. I have not made this taffy but have made taffy before, it takes a lot of work and patience and this recipe should probably be made by someone who has already made taffy before. My first attempt at taffy was very frustrating but the more you make the better you get at it. I love the idea of having a chocolate taffy.
Provided by Pumpkie
Categories Candy
Time 2h
Yield 5 dozen
Number Of Ingredients 10
Steps:
- Line a heavy baking sheet, not a cookie sheet it should have sides, with a heat proof silicone mat or grease generously with butter. Lay the sheet on a heatproof surface.
- In a medium bowl, whisk together the cocoa powder and water until the mixture thickens, then pour through a mesh strainer into a heavy 6 quart non stick pot. Add the sugar, corn syrup, butter, vinegar, baking soda, and salt and whisk to combine. The mixture should not fill more than half the pot as it will boil and rise during cooking. Boil over moderate heat, stirring occasionally during the first 5 to 10 minutes (when mixture is foamy), then do not stir (mixture will bubble vigorously, but settle in the pot). Continue cooking until an instant read thermometer registers 250 degrees (about 15 to 20 minutes), stir in 2 tablespoons of butter until combined, and carefully pour into prepared pan without scraping the pot.
- Using a lightly buttered metal pastry scraper or wooden spoon, begin to fold the cooler edges of taffy onto the center (The taffy will become firmer on the edges after a few minutes, but the heat will be concentrated in the center). Taffy will be very soft initially and seem like a thick liquid. Avoid scraping the bottom of the pan.
- When taffy is still hot but cool enough to handle, butter your gloved palms generously and gather taffy mass in your hands (you may need to use the scraper to help you). Begin to "pull" taffy in an even thickness by stretching the mass about 1 foot apart in both hands. (taffy may seem very soft and sticky). Bring both ends of taffy back to each other to form a loop and pull, stretching your arms slightly. Twist the end if you like and bring it back to the top. Taffy may feel very soft at first, but it will begin to get harder to pull. Continue pulling until the taffy is lighter in color and has a satin-matte sheen (it will look somewhat like rope) but remains soft and pliable, about 10 minutes (temperatures and humidity may vary and take longer).
- When it cools to room temperature, transfer to a clean cutting board and divide into quarters using a heavy knife. Dust lightly with confectioners sugar, roll or stretch the taffy into a log about 3/4 inch wide, and cut into 3/4 inch long pieces. If knife becomes sticky grease knife with butter. Wrap each piece of taffy in waxed paper and store in air tight container. Taffy will stay fresh for 1 week in a container.
Nutrition Facts : Calories 479.2, Fat 5.5, SaturatedFat 3.4, Cholesterol 12.2, Sodium 412.9, Carbohydrate 115.5, Fiber 1.9, Sugar 78.3, Protein 1.2
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
More about "chocolate salt water taffy recipes"
HOMEMADE CHOCOLATE SALT WATER TAFFY, RECIPE PETITCHEF
From en.petitchef.com
Cuisine enTotal Time 30 minsServings 6
- Add the sugar, corn syrup, water, Ghirardelli chocolate and salt over high heat stirring constantly until your candy thermometer reads 260º degrees or until a small amount placed in cold water forms into a hard ball.
- Remove from heat add the butter and vanilla extract and stir well. Grease a dish generously with butter and pour the mixture and allow to cool.
- Grease your hands with butter. When the taffy has cooled enough to handle take the taffy and pull until it has a satiny gloss, about 10 minutes.
- The reason for pulling the taffy is to incorporate many tiny air bubbles throughout the candy. This makes it lighter and chewier.
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