The Perfect Low Sugar Kool Aid Salt Water Taffy Recipes

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.

THE PERFECT LOW-SUGAR KOOL-AID SALT WATER TAFFY

Steps:

• Butter the sides of a large, heavy-bottomed saucepan or spray down with Pam.
• Add to the pan the first four ingredients.
• Cook over medium heat, stirring constantly.
• Cook to 245 degrees (firm ball stage) while constantly stirring.
• Remove from heat and continue to stir until mixture stops boiling.
• Add margarine and koolaid mixture.
• Return to heat and continue to stir until mixture reaches 245 degrees again.
• Remove from heat but continue to stir until mixture stops boiling.
• Pour mixture into a greased 15 x 10 pan.
• Let cool.
• When completely cooled, cut into 1 inch strips.
• Butter fingers.
• Grab a strip and start pulling. Keep pulling. Strip will SLOWLY turn whiter. Use your own judgement as to what consistency you want your taffy.
• Wrap in waxed paper or foils.

HOMEMADE, KOOL-AID, TAFFY!

Steps:

• 1. Butter a large jelly roll pan or cookie sheet with sides really well. 2. In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt and stir well until butter is melted. 3. Bring to a boil over medium heat and stop stirring. Cook mixture until candy thermometer read 250 degrees F (120 degrees C). This takes some time to get it to 250 degrees. Once it approaches 250 degrees watch very closely because it cooks quickly at the end. 4. Immediately remove from heat. (If you cook it too long it will turn out very hard.) Carefully stir in vanilla and drink mix. Stir well. 5. Pour mixture onto buttered baking pan. Allow to cool enough to handle, about 15 minutes. (Try to pull as soon as it's comfortable to handle.) 6. Butter hands and begin pulling, as many time as it takes to become opaque and lighten in color, usually about 15 minutes of pulling. You will probably need to butter your hands a few times. 7. Pull into long rops and cut into bite sized pieces with buttered scissors or a buttered pizza cutter. 8. Wrap the pieces of taffy in squares of waxed paper and make sure to twist the ends really well to seal. 9. Store in an airtight container in a cool dry place.

HOMEMADE KOOL AID TAFFY

Steps:

• 1. Butter a large jelly roll pan or cookie sheet with sides really well. 2. In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt and stir well until butter is melted. 3. Bring to a boil over medium heat and stop stirring. Cook mixture until candy thermometer read 250 degrees F (120 degrees C). This takes some time to get it to 250 degrees. Once it approaches 250 degrees watch very closely because it cooks quickly at the end. 4. Immediately remove from heat. (If you cook it too long it will turn out very hard.) Carefully stir in vanilla and drink mix. Stir well. 5. Pour mixture onto buttered baking pan. Allow to cool enough to handle, about 15 minutes. (Try to pull as soon as it's comfortable to handle.) 6. Butter hands and begin pulling, as many time as it takes to become opaque and lighten in color, usually about 15 minutes of pulling. You will probably need to butter your hands a few times. 7. Pull into long rops and cut into bite sized pieces with buttered scissors or a buttered pizza cutter. 8. Wrap the pieces of taffy in squares of waxed paper and make sure to twist the ends really well to seal. 9. Store in an airtight container in a cool dry place.

HOMEMADE, KOOL-AID, TAFFY!

Steps:

• 1. Butter a large jelly roll pan or cookie sheet with sides really well. 2. In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt and stir well until butter is melted. 3. Bring to a boil over medium heat and stop stirring. Cook mixture until candy thermometer read 250 degrees F (120 degrees C). This takes some time to get it to 250 degrees. Once it approaches 250 degrees watch very closely because it cooks quickly at the end. 4. Immediately remove from heat. (If you cook it too long it will turn out very hard.) Carefully stir in vanilla and drink mix. Stir well. 5. Pour mixture onto buttered baking pan. Allow to cool enough to handle, about 15 minutes. (Try to pull as soon as it's comfortable to handle.) 6. Butter hands and begin pulling, as many time as it takes to become opaque and lighten in color, usually about 15 minutes of pulling. You will probably need to butter your hands a few times. 7. Pull into long rops and cut into bite sized pieces with buttered scissors or a buttered pizza cutter. 8. Wrap the pieces of taffy in squares of waxed paper and make sure to twist the ends really well to seal. 9. Store in an airtight container in a cool dry place.

HOMEMADE KOOL AID TAFFY RECIPE - (4.1/5)

Steps:

• 1. Butter a large jelly roll pan or cookie sheet with sides really well. 2. In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt and stir well until butter is melted. 3. Bring to a boil over medium heat and stop stirring. Cook mixture until candy thermometer read 250 degrees F (120 degrees C). This takes some time to get it to 250 degrees. Once it approaches 250 degrees watch very closely because it cooks quickly at the end. 4. Immediately remove from heat. (If you cook it too long it will turn out very hard.) Carefully stir in vanilla and drink mix. Stir well. 5. Pour mixture onto buttered baking pan. Allow to cool enough to handle, about 15 minutes. (Try to pull as soon as it's comfortable to handle.) 6. Butter hands and begin pulling, as many time as it takes to become opaque and lighten in color, usually about 15 minutes of pulling. You will probably need to butter your hands a few times. 7. Pull into long rops and cut into bite sized pieces with buttered scissors or a buttered pizza cutter. 8. Wrap the pieces of taffy in squares of waxed paper and make sure to twist the ends really well to seal. 9. Store in an airtight container in a cool dry place.

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.

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 -- .

OLD FASHIONED VINEGAR TAFFY

Steps:

• Mix sugar, vinegar, and water in a medium saucepan; stir well before putting on the stove. Cook over low heat about 8 to 10 minutes until it reaches (228F) the softball stage.
• Add butter or margarine and vanilla.
• Pour the mixture into a buttered platter and let it cool enough so you can handle it. Butter your hands well (important! keep enough butter on your hands otherwise you'll stick), pick up the blob and begin to pull it. The more you pull the whiter it gets.
• When it has reached the right consistency, cut into small pieces with a pair of scissors (easier to use for this than a knife.)