GRANDMA'S TAFFY
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
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
WELSH TAFFY AND FANNY (TAFFI A FFANI)
Make and share this Welsh Taffy and Fanny (Taffi a Ffani) recipe from Food.com.
Provided by Olha7397
Categories Candy
Time 45m
Yield 3/4 lb
Number Of Ingredients 5
Steps:
- Put the sugar, water, vinegar and butter into a cast iron saucepan and cook them over medium heat, stirring constantly until the sugar has dissolved. Bring the mixture to a boil, and boil it for 15 minutes. Test a teaspoonful of the boiling mixture in cold water; if it hardens at once (soft crack stage) remove the mixture from the heat.
- Pour the bulk of the mixture into a buttered or oiled platter or marble slab, but retain a little in the saucepan, and keep the saucepan in a large pan filled with warm water to prevent the taffy mixture from hardening.
- Grease your hands with butter and, as quickly as possible, pull the poured taffy while it is hot, adding a few drops of peppermint extract while pulling. Continue pulling until the taffy turns a creamy color, then pull it into long, flat strips about 1 inch wide.
- Butter or oil the slab or dish again. Lay the taffy strips on the slab or dish. Pour the reserved taffy mixture in a thin stream onto the taffy strips to form a thin brown line along the center of each one. Cut the taffy into small pieces before it hardens. Makes about 3/4 pound.
- Welsh Fare S. Minwell Tibbott.
Nutrition Facts : Calories 3223.2, Fat 30.7, SaturatedFat 19.4, Cholesterol 81.4, Sodium 529.8, Carbohydrate 761.5, Sugar 752.7, Protein 0.3
BUTTERSCOTCH TAFFY
It's a good thing that this recipe isn't a lot of fuss- the soft tempting taffy goes so fast I sometimes don't even get to wrap the pieces!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 5 dozen.
Number Of Ingredients 5
Steps:
- In a heavy saucepan, combine butter, marshmallows, water and salt; cook and stir over low heat until smooth. Add chips; stir until melted. Pour into a buttered 8-in. square dish; cool. Cut into 1-in. squares. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 74 calories, Fat 4g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 38mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
VINEGAR TAFFY
This was one of my mother's recipes.
Provided by Susan White
Categories Desserts Candy Recipes
Time 1h25m
Yield 30
Number Of Ingredients 5
Steps:
- Butter a baking dish and set aside.
- In a large saucepan over medium heat, combine sugar, vinegar, butter, cream of tartar, and salt. Heat, stirring occasionally, until sugar is melted. Do not stir once mixture comes to a boil.
- Cook candy until mixture reaches 250 to 265 degrees F (121 to 129 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from heat and pour into prepared dish.
- Pull taffy by stretching out into a rope with buttered hands, folding the candy over and repeating, until taffy is white and porous and becomes too stiff to pull. Cut into 1-inch pieces with buttered kitchen shears. Wrap taffy pieces in waxed paper and store in an airtight container.
Nutrition Facts : Calories 58.5 calories, Carbohydrate 13.3 g, Cholesterol 2 mg, Fat 0.8 g, SaturatedFat 0.5 g, Sodium 5.5 mg, Sugar 13.3 g
WELSH TOFFEE CYFLAITH
Noson gyflaith (The Toffee Evening) was a traditional part of Christmas or New Year festivities in some areas of north Wales earlier this century. Families would invite friends to their homes for supper and the meal would be followed by merriment, playing games, making toffee, and storytelling. When the required ingredients for the toffee had boiled to a certain degree, the toffee was poured onto a well greased slate or stone slab. The hearthstone itself was used for this purpose in some houses. Members of the happy gathering would then cover their hands with butter and attempt to pull the warm toffee until it became golden yellow in color.
Provided by Olha7397
Categories Candy
Time 10m
Yield 3 pounds
Number Of Ingredients 4
Steps:
- Using an enameled or stainless steel saucepan over low heat, gradually dissolve the sugar in the boiling water. Stir it continuously with a wooden spoon until the sugar is thoroughly dissolved. This usually takes from 20 to 30 minutes.
- Remove the saucepan from the heat, add the lemon juice and the softened butter, and stir them into the sugar. Boil this mixture fairly briskly, WITHOUT STIRRING it, for 15 minutes.
- Gently drop a teaspoonful of the mixture into a cupful of cold water; if it hardens at once, it has reached the required consistency (soft-crack stage).
- Pour the mixture slowly onto a buttered marble slab or large flat dish. Do not scrape the saucepan clean as the scraping might turn the toffee back into sugar.
- Use extra butter to butter your hands. Pull the taffy into long golden strands while it is still hot. Cut the taffy in smaller pieces. To make about 3 pounds.
- Welsh Fare S. Minwel Tibbott.
Nutrition Facts : Calories 2758.4, Fat 61.4, SaturatedFat 38.9, Cholesterol 162.8, Sodium 666.2, Carbohydrate 572.3, Fiber 0.1, Sugar 564.8, Protein 0.7
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