Saltwater Taffy Recipe By Tasty

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!

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.