Taffytonicnonalcoholicbeverage Recipes

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.

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!

TRICOLOR TAFFY

Steps:

• In a 4-quart saucepan, combine sugar, water, corn syrup, and salt. Swirl the pot over the burner to dissolve the sugar completely, do not stir. Increase the heat and boil to soft-ball stage (250 degrees). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush if necessary. Remove from heat, stir in the butter and vanilla.
• Coat 3 sheet pans with nonstick spray. Pour the mixture onto the sheet pans, dividing in 3 equal portions. Mix the peppermint extract and a couple of drops of green food coloring in 1 batch. Mix the orange extract and a couple of drops of yellow food coloring in another batch. Leave the plain vanilla batch as is. As the candy cools, lift the edges toward the center with a metal spatula or bench scraper so they don't harden. When just cool enough to handle, butter your hands and pull the taffy into long ropes. Twist and pull until the taffy is stiff and the color is even. Cut the ropes into 1-inch pieces with clean, buttered kitchen scissors. Wrap each piece in waxed paper and store in an airtight container.

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.

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.

ANY FLAVOR KOOL-AID TAFFY

Steps:

• Butter two large cookie sheets, then set them aside.
• In a 2 qt.
• saucepan, combine sugar and cornstarch.
• Add corn syrup, water, butter, and salt.
• Mix well before heating.
• Bring mixture to boil on medium-high heat, stirring occasionally, until it reaches 250 degrees Fahrenheit on candy thermometer (hard ball stage).
• Remove from heat, and immediately stir in the Kool-Aid powder.
• Quickly pour onto prepared cookie sheets.
• Let stand a few minutes, until cool enough to handle with your hands.
• Grab a few helpers to pull the taffy with buttered hands until the taffy lightens its color and becomes firmer.
• Roll taffy into bite-sized pieces.
• Wrap individually in squares of wax paper.