Tricolor Taffy Recipes

TAFFY

Steps:

• In a saucepan, mix together the sugar, corn syrup and butter, stirring over high heat until mixture reaches 240 degrees F on a candy thermometer. Reduce heat and slowly add milk and cook until thermometer reaches 248 degrees F.
• Pour mixture onto the 4 buttered baking trays. When taffy is cool enough to handle, butter your hands and bring corners to the center to form into a ball. Take all 4 balls and form into 1 large ball.
• Place onto a table or marble slab so you and a helper can start the pulling process. Start folding and stretching your taffy ball. You should pull the taffy from your friend, fold over and over in your hands, then let your friend pull the taffy from you, repeating this process until the taffy turns light in color. Pulling the taffy adds tiny air bubbles throughout the candy, making it lighter and chewier.
• Place the taffy on your pulling table/slab, add the color and flavoring, and start the pulling process all over again until the liquids are well incorporated and the taffy is the color you want.
• Now you can lay the taffy on the table that has a small amount of cornstarch to keep it from sticking. While still soft, press into a 3/4-inch thick sheet. Take a yardstick and cut a straight line with buttered scissors or knife. Continue cutting the taffy into 1/2 to 3/4-inch wide strips. Cut strips into pieces that you want to wrap, about 2-inches. Begin wrapping the pieces in the waxed paper and twisting the ends.

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.

OLD-FASHIONED PEPPERMINT TAFFY

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.

ANY FLAVOR TAFFY

Steps:

• Butter 2 large baking sheets, and set them aside.
• In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt, and stir to blend. Bring to a boil over medium heat, and cook until the mixture reads 250 degrees F (120 degrees C) on a candy thermometer. Remove from heat, and immediately stir in the drink mix powder. Quickly pour out onto the prepared baking sheets, and let stand until cool enough to handle.
• Grab a few helpers, and butter everyone's hands. Stretch (pull) the taffy until it lightens in color, and becomes firm. Roll into bite size pieces, and wrap in small squares of waxed paper.

TWIG TAFFY

Steps:

• Coat a rimmed baking sheet with cooking spray; set aside. In a medium nonstick saucepan, combine sugar, 1 cup water, corn syrup, cornstarch, glycerin, and salt. Bring to a boil over medium heat, stirring with a wooden spoon to dissolve sugar. Without stirring, cook until mixture registers 275 degrees (soft-crack stage) on a candy thermometer, about 8 minutes. Remove pan from heat; carefully stir in butter and extracts.
• Pour hot mixture onto prepared baking sheet. Allow edges to cool and set slightly; using a metal spatula coated with cooking spray, fold edges toward the middle (this will help cool taffy). When taffy is cool enough to handle but still quite warm, stretch and pull with lightly buttered fingers, folding the taffy over onto itself before pulling again until just starting to firm up, about 20 minutes.
• Before taffy cools and hardens too much, pull off ropelike pieces, and using kitchen scissors, make snips along sides. Gently stretch and pull snipped taffy on either end, forming thorny twigs. Snip into 7-inch lengths. Transfer to a parchment-lined baking sheet; let cool.

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.