Turkishtaffy Recipes

TURKISH TAFFY

Turkish Taffy image

The original recipe for Bonomo's turkish taffy is well guarded and not made anymore, but this is similar to the turkish taffy from the 60's.

Provided by Linda Thomas

Categories Candy

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups white sugar
2/3 cup light Karo syrup
1/3 cup water
2 tablespoons margarine
1 3/4-2 teaspoons vanilla extract or 1 3/4-2 teaspoons any other preferred flavoring
food coloring (match the flavor)

Steps:

Combine sugar, Karo syrup, water and margarine in large pan.
Bring to boil over medium heat until the sugar dissolves; stirring constantly.
Continue boiling until mixture reaches firm ball stage at 244-250 degrees on candy thermometer.
Remove from heat.
Stir in flavoring and food color if desired.
Spread evenly onto waxed paper, cool and break into pieces (about candy bar size).
When completely cooled, store in an air-tight container.

Nutrition Facts : Calories 603.9, Fat 5.8, SaturatedFat 1.2, Sodium 103.5, Carbohydrate 143.9, Sugar 115.2, Protein 0.1

TAFFY

Taffy image

Provided by Food Network

Categories dessert

Time 55m

Yield 30 servings

Number Of Ingredients 6

Ingredients

1 1/4 cups corn syrup
1 cup sugar
1 tablespoon water
1 teaspoon butter
1 tablespoon white vinegar
1/2 teaspoon vanilla and/or mint extract

Steps:

In a large saucepan, place all the ingredients except extracts, and gently stir them to combine. Place a candy thermometer on the side of the pan and bring to a boil, stirring only to prevent burning. Cook to hardball stage (265 to 270 degrees), remove from the heat, stir in the extracts, and pour onto a silpat-lined sheet pan or buttered sheet pan. Let it cool enough to handle then start rolling it into a log and stretching or pulling the taffy to work air in and make it white and opaque. Keep pulling and twisting until it hardens. Form long ropes of taffy, then cut them into pieces.
Some tips when making taffy: Oil the top 1-inch of the saucepan's wall to keep the sugar from boiling over. Always use a pan bigger than you think you need to prevent boiling over. Always use a burner as big or bigger than your pan's bottom. Never scrape the bottom of the pan at the end, just pour out the syrup. Wash down the sides of the pan with a clean wet pastry brush to avoid crystallization.

OLD-FASHIONED PEPPERMINT TAFFY

Old-Fashioned Peppermint Taffy image

This taffy brings back many memories of my grandmother. I used to help her every Christmas Eve pull this taffy. This recipe is a family favorite.-Suzette Jury, Keene, California

Provided by Taste of Home

Categories Desserts

Time 1h50m

Yield 1-3/4 pounds.

Number Of Ingredients 6

Ingredients

1 tablespoon plus 1/4 cup butter, cubed
2 cups light corn syrup
1-1/2 cups sugar
2 teaspoons peppermint extract
1/2 teaspoon salt
6 drops red food coloring

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.

Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 13mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

GRANDMA'S TAFFY

Grandma's Taffy image

A quick and easy recipe for any flavor of taffy you can think of!

Provided by Chocolate Moose

Categories Desserts Candy Recipes

Time 20m

Yield 40

Number Of Ingredients 9

Ingredients

2 cups sugar
2 tablespoons cornstarch
4 tablespoons butter
1 teaspoon salt
½ cup corn syrup
1 ½ cups water
2 teaspoons vanilla extract
1 tablespoon orange, or other flavored extract
8 drops any color food coloring

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.

Nutrition Facts : Calories 63.5 calories, Carbohydrate 13.5 g, Cholesterol 3.1 mg, Fat 1.2 g, SaturatedFat 0.7 g, Sodium 68.9 mg, Sugar 11.1 g

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