Best 20 Taffy Recipes

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Welcome to the ultimate guide to creating delicious taffy! Whether you are an experienced confectioner or a novice cook looking to explore the world of sugary treats, this article will provide you with all the knowledge and techniques you need to create mouthwatering taffy. From understanding the science behind taffy-making to mastering the art of pulling and stretching, we will take you on a journey through the delightful world of this sugary treat. So, gather your ingredients, prepare your kitchen, and get ready to embark on a sweet adventure as we explore the best recipes and techniques for making irresistible taffy!

Here are our top 20 tried and tested recipes!

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

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

SALTWATER TAFFY RECIPE BY TASTY



Saltwater Taffy Recipe by Tasty image

Here's what you need: sugar, cornstarch, unsalted butter, light corn syrup, salt, water, vanilla extract, flavored extract, food coloring

Provided by Betsy Carter

Categories     Snacks

Yield 35 pieces

Number Of Ingredients 9

1 cup sugar
1 tablespoon cornstarch
1 tablespoon unsalted butter
⅔ cup light corn syrup
1 teaspoon salt
½ cup water
1 teaspoon vanilla extract
½ teaspoon flavored extract, of your choice
2 drops food coloring, coloring of your choice

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!

Nutrition Facts : Calories 28 calories, Carbohydrate 6 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 6 grams

ANY FLAVOR TAFFY



Any Flavor Taffy image

This recipe is soft and can be made in a wide variety of flavors. I think the secret to the softness is the corn starch. I hope it works out for you.

Provided by THE SCONE

Categories     Desserts     Candy Recipes

Yield 100

Number Of Ingredients 7

2 ½ cups white sugar
3 tablespoons cornstarch
1 cup corn syrup
1 ⅓ cups water
2 tablespoons butter
½ teaspoon salt
1 (0.13 ounce) package unsweetened, fruit-flavored soft drink mix

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.

Nutrition Facts : Calories 31.6 calories, Carbohydrate 7.7 g, Cholesterol 0.6 mg, Fat 0.2 g, SaturatedFat 0.1 g, Sodium 16 mg, Sugar 5.9 g

OLD FASHIONED MOLASSES TAFFY



Old Fashioned Molasses Taffy image

Have an old fashioned taffy pull with this delicious old time recipe. I used to make this 40 years ago when I was 9!

Provided by TeriNewman

Categories     Desserts     Candy Recipes

Time 40m

Yield 30

Number Of Ingredients 6

2 cups sugar
1 cup molasses
¼ cup water
2 teaspoons white vinegar
2 tablespoons butter
½ teaspoon baking soda

Steps:

  • Lightly grease a baking sheet. Bring the sugar, molasses, water, and vinegar to a boil in a saucepan over medium heat. Cook and stir until the sugar has reached the hard ball stage, 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
  • Remove from the heat, and stir in the butter and baking soda. Pour the mixture onto the prepared baking sheet, and allow to cool until cool enough to handle, 10 to 15 minutes.
  • Once cool enough to handle, fold the taffy in half, then pull to double its original length. Continue folding and pulling until the taffy has turned golden brown, and is too stiff to pull anymore. Cut the taffy into bite sized pieces, and wrap in waxed paper. Store in an airtight container.

Nutrition Facts : Calories 90.1 calories, Carbohydrate 21.5 g, Cholesterol 2 mg, Fat 0.8 g, SaturatedFat 0.5 g, Sodium 30.5 mg, Sugar 19.4 g

SALT WATER TAFFY



Salt Water Taffy image

Make and share this Salt Water Taffy recipe from Food.com.

Provided by MEnney

Categories     Candy

Time 1h

Yield 50 pieces, 50 serving(s)

Number Of Ingredients 7

2 cups sugar
2 tablespoons cornstarch
1 cup light corn syrup
3/4 cup water
2 tablespoons margarine
1 teaspoon salt
1/4 teaspoon lorann gormet flavoring

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.

OLD-TIME TAFFY PULL



Old-Time Taffy Pull image

This is a delicious and basic recipe for taffy. Enjoy.

Provided by Monica

Categories     Desserts     Candy Recipes

Yield 16

Number Of Ingredients 10

1 cup white sugar
¼ cup light corn syrup
⅔ cup water
2 tablespoons butter
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons almond extract
½ cup sliced almonds
10 drops green food coloring

Steps:

  • Butter one 8 inch square pan; set aside.
  • In a 2 quart saucepan over medium heat, combine the sugar, corn syrup, water, butter, cornstarch and salt. Mix together well and bring to a boil. Heat without stirring until a candy thermometer reads 250 degrees F (120 degrees C).
  • Remove from heat; stir in vanilla, almond extract, almonds and food color. Pour into pan. Let stand until cool enough to handle. (Taffy should be lukewarm in center as well as at the edges.)
  • At this point, fold, double and pull the taffy until it is light in color and stiff. Butter hands lightly if taffy begins to stick. Cut taffy into pieces with scissors and wrap the pieces with plastic wrap to maintain shape.

Nutrition Facts : Calories 97.6 calories, Carbohydrate 17.5 g, Cholesterol 3.8 mg, Fat 3 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 1 g, Sodium 158.8 mg, Sugar 14 g

PULLED MOLASSES TAFFY



Pulled Molasses Taffy image

Meet the Cook: French-Canadian children traditionally make this soft, chewy taffy on November 25, the feast day of St. Catherine. Bert, my husband, and I farm on the largest of the Thousand Islands. Often some of our nine children, 18 grandchildren and three great-grandchildren get in on the fun of pulling the taffy. -Betty Woodman, Wolfe Island, Ontario

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 14-1/2 dozen.

Number Of Ingredients 6

5 teaspoons butter, softened, divided
1/4 cup water
1-1/4 cups packed brown sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1/3 cup molasses

Steps:

  • Butter a 15x10x1-in. pan with 3 teaspoons butter; set aside. In a heavy saucepan, combine the water, brown sugar, vinegar and salt. Bring to a boil over medium heat. Cook and stir until a candy thermometer reads 245° (firm-ball stage), stirring occasionally. Add molasses and remaining butter. Cook, uncovered until a candy thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat; pour into prepared pan. Cool for 5 minutes or until cool enough to handle., With buttered fingers, quickly pull half of the candy until firm but pliable. Pull and shape into a 1/2-in. rope. Cut into 1-1/4-in. pieces. Repeat with remaining taffy. Wrap pieces individually in foil or waxed paper; twist ends. Store in airtight containers in the refrigerator. Remove from the refrigerator 30 minutes before serving.

Nutrition Facts : Calories 17 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 11mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

TAFFY APPLE SALAD



Taffy Apple Salad image

I got this recipe from my Aunt Sandy and it is delicious! Plan ahead, because this recipe needs to chill overnight.

Provided by Jeanne

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes

Yield 8

Number Of Ingredients 9

1 (15 ounce) can pineapple chunks - drained with juice reserved
2 ½ cups miniature marshmallows
1 egg, beaten
1 tablespoon all-purpose flour
1 ½ tablespoons distilled white vinegar
½ cup white sugar
1 ½ cups roasted Spanish peanuts
1 (8 ounce) container frozen whipped topping, thawed
2 tart apples - peeled, cored and chopped

Steps:

  • Combine the pineapple chunks and marshmallows. Mix together, cover and refrigerate overnight.
  • In a medium saucepan, stir together the pineapple juice, egg, flour, vinegar and sugar over medium low heat. Cook and stir sauce until thickened. Transfer to a medium sized bowl, cover and refrigerate overnight.
  • In a large bowl, blend together the marshmallow mix and sauce. Stir in the peanuts, whipped topping and apples. Refrigerate until serving time.

Nutrition Facts : Calories 405.6 calories, Carbohydrate 49.9 g, Cholesterol 23.3 mg, Fat 21.4 g, Fiber 3.9 g, Protein 9 g, SaturatedFat 8.4 g, Sodium 35.2 mg, Sugar 39.3 g

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

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.

TAFFY APPLE SALAD



Taffy Apple Salad image

Kids especially will eat up this salad, which really does taste like a taffy apple! My whole family enjoys it, and I hope you do, too.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 10

1 can (20 ounces) crushed pineapple
4 cups miniature marshmallows
1 large egg, lightly beaten
1/2 cup sugar
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
4-1/2 teaspoons cider vinegar
1 carton (8 ounces) frozen whipped topping, thawed
3 cups diced unpeeled apples
1-1/2 cups lightly salted peanuts, coarsely chopped

Steps:

  • Drain pineapple, reserving juice. In a large bowl, combine pineapple and marshmallows; cover and refrigerate for several hours. , In a saucepan, combine the egg, sugars, flour, vinegar and reserved pineapple juice; cook and stir until mixture thickens and reaches 160°. Remove from the heat; cool. Cover and refrigerate. , Fold whipped topping into the chilled dressing. Add the apples and peanuts to the pineapple and marshmallows. Fold dressing into fruit mixture. Refrigerate leftovers.

Nutrition Facts : Calories 315 calories, Fat 13g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 93mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 3g fiber), Protein 6g protein.

TAFFY APPLES



Taffy Apples image

Make and share this Taffy Apples recipe from Food.com.

Provided by Dawn399

Categories     Candy

Time 30m

Yield 6 taffy apples, 6 serving(s)

Number Of Ingredients 8

8 small apples, clean and unblemished
2 cups sugar
1/2 cup water
1/8 teaspoon cream of tartar
1/2 cup unsalted butter (cut into small pieces)
1 teaspoon white vinegar
1/2 cup heavy cream
lollipop sticks or skewer

Steps:

  • Grease a cookie sheet liberaly with butter.
  • Push stick or skewers into apples.
  • In a large heavy sauce pan combine sugar and water.
  • Cook over low heat and stir continuously until sugar dissloves.
  • Add cream of tartar, butter, vinegar, and cream and cook stirring constantly, until mixture reaches soft crack stage or 290 degrees on a candy thermometer.
  • Remove the pan from heat.
  • Dip each apple into mixture and coat, then place on cookie sheet.
  • Allow taffy to cool completely before serving.
  • May package with colorful plastic wrap and ribbon.

HONEY CREAM TAFFY



Honey Cream Taffy image

An old-fashioned favorite, this golden taffy gets my whole family pulling together in a special way! We wrap the melt-in-your mouth confections in twists of waxed paper and give them out to our holiday visitors.

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield about 5 dozen.

Number Of Ingredients 4

1 tablespoon butter, softened
1 cup heavy whipping cream
2 cups honey
1 cup sugar

Steps:

  • Grease a 15x10x1-in. pan with butter; place in the refrigerator. In a large deep heavy saucepan, combine cream and honey. Add sugar; cook over medium heat and stir with a wooden spoon until sugar is melted and mixture comes to a boil., Cover pan with a tight-fitting lid and boil for 1 minute. Uncover; cook, without stirring, until a candy thermometer reads 290° (soft-crack stage). Remove from the heat and pour into prepared pan (do not scrape sides of saucepan). Cool for 5 minutes. Using a wooden spoon, bring edges of honey mixture into center of pan. Cool 5-10 minutes longer or until cool enough to handle., Using buttered hands, pull and stretch taffy until ridges form. (Taffy will lose its gloss and become light tan in color.) Pull into ropes about 1/2 in. thick. With a buttered kitchen scissors, cut into 1-in. pieces. Wrap individually in plastic wrap or waxed paper.

Nutrition Facts : Calories 63 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 4mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.

CARAMEL TAFFY APPLE SALAD



Caramel Taffy Apple Salad image

This recipe is very large and is used for a grocery store. I would recommend using a third or a quarter of the ingredients for a normal portion. Garnish with caramel and honey-roasted peanuts if desired. Enjoy!

Provided by lovetobake

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes

Time 10m

Yield 50

Number Of Ingredients 5

5 pounds red and green apples, unpeeled, chopped into bite-size pieces
3 (16 ounce) containers whipped topping, thawed
2 (12 ounce) jars caramel ice cream topping
1 (20 ounce) can pineapple chunks, drained
1 (12 ounce) package miniature marshmallows

Steps:

  • Place apples, whipped topping, caramel topping, pineapple, and marshmallows in a large bowl and mix well.

Nutrition Facts : Calories 165.6 calories, Carbohydrate 27.4 g, Cholesterol 0.1 mg, Fat 6.5 g, Fiber 1.4 g, Protein 0.4 g, SaturatedFat 5.9 g, Sodium 71.3 mg, Sugar 14.8 g

MAPLE SYRUP TAFFY



Maple Syrup Taffy image

Great for people who live up north with lots of snow. I love to make it with my little brothers! Do not let the syrup burn.

Provided by tessia

Categories     Desserts     Candy Recipes

Time 25m

Yield 15

Number Of Ingredients 3

2 cups real maple syrup
1 gallon clean fresh snow
15 wooden pop sticks

Steps:

  • Pack a large bowl or baking dish full of clean, fresh snow. Smooth the top of the snow flat, and place it in the freezer to stay cold while you cook the taffy.
  • Pour the maple syrup into a large saucepan, bring it to a boil, and cook over medium-low heat, stirring with a wooden spoon, until a candy thermometer reads between 235 and 245 F (112 to 118 C), or a small amount of syrup dropped into cold water forms a firm ball.
  • Pour about 2 tablespoons of syrup per piece over the snow in thin lines about 5 inches long. Let the syrup strips cool and become firm for 3 to 5 seconds. Pull the candy strips out of the snow, and then wind into a lollipop around the end of a wooden pop stick. Eat while still a little warm.

Nutrition Facts : Calories 109.6 calories, Carbohydrate 28.2 g, Fat 0.1 g, Sodium 11.7 mg, Sugar 25 g

MAPLE TAFFY



Maple Taffy image

Maple syrup is boiled, poured into rows on a snow-lined tray, and rolled onto sticks to make this chewy, irresistible candy. To create "snow" indoors, pulse ice in a food processor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 25m

Yield Makes about 16

Number Of Ingredients 1

1 1/4 cups pure maple syrup

Steps:

  • Pack a rimmed baking sheet with snow and place in freezer (or outside, if temperature is low enough). Meanwhile, bring syrup to a boil in a small saucepan with a candy thermometer clipped onto it; cook until thermometer registers 240 degrees. Carefully pour syrup into a liquid measuring cup and let cool about 5 minutes.
  • Drizzle syrup in a few 6-inch lines across snow. Let set 25 to 30 seconds (they should be cool and firm, but not hard). Place a 9 1/2- inch skewer or dowel, or an ice-pop stick, at one end; roll up taffy around skewer. Repeat with remaining syrup and snow. Eat immediately, or store, frozen in a single layer in an airtight container, up to 2 days.

MOLASSES TAFFY



Molasses Taffy image

When I was growing up, we'd have taffy pulling parties. The more experienced taffy pullers could make the long strips of shiny candy pop as they worked it into rope-like streamers.-Sherrill Bennett, Rayville, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield about 12-1/2 dozen.

Number Of Ingredients 6

7 tablespoons butter, softened, divided
2 cups molasses
1 cup sugar
3/4 cup water
1/2 teaspoon vanilla extract
1/8 teaspoon baking soda

Steps:

  • Butter a 15x10x1-in. pan with 3 tablespoons butter; set aside. In a heavy saucepan over medium heat, bring the molasses, sugar and water to a boil. cook and stir until a candy thermometer reads 245° (firm-ball stage), stirring occasionally., Add the vanilla, baking soda and remaining butter. Cover and cook for 3 minutes. Uncover and cook until the thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat; pour into prepared pan. Cool on a wire rack for 15 minutes or until cool enough to handle., With buttered fingers, quickly pull half of the taffy until firm but pliable. Pull and shape into a 1/2-in. rope; cut into 1-1/4-in. pieces. Repeat with remaining taffy. Wrap each piece in foil, colored candy wrappers or waxed paper.

Nutrition Facts :

TAFFY APPLE DIP



Taffy Apple Dip image

Taffy Apple Dip quickly completes the meal. "My mother-in-law gave me this recipe," notes Sue Gronholz of Beaver Dam, Wisconsin. "It's simple to make, and it tastes like the real thing!"

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 6 servings.

Number Of Ingredients 5

1 package (8 ounces) cream cheese, softened
3/4 cup packed brown sugar
1 tablespoon vanilla extract
1/2 cup chopped peanuts
6 apples, cut into wedges

Steps:

  • In a small bowl, beat the cream cheese, brown sugar and vanilla until smooth. Sprinkle the mixture with nuts. Serve with apple wedges.

Nutrition Facts : Calories 384 calories, Fat 19g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 125mg sodium, Carbohydrate 50g carbohydrate (42g sugars, Fiber 4g fiber), Protein 6g protein.

TAFFY APPLE SALAD II



Taffy Apple Salad II image

This isn't exactly like the real thing, but it's an easy, year-round treat nonetheless!

Provided by Carrie

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes

Time 13h55m

Yield 9

Number Of Ingredients 8

1 (20 ounce) can pineapple chunks, juice reserved
2 cups miniature marshmallows
2 tablespoons all-purpose flour
1 tablespoon white wine vinegar
½ cup white sugar
5 apple - peeled, cored, and chopped
1 cup peanuts
1 (8 ounce) container frozen non-dairy whipped topping

Steps:

  • In a large bowl, combine drained pineapple chunks with marshmallows. Cover and refrigerate for 24 hours.
  • In a medium saucepan, whisk together the reserved pineapple juice, flour, vinegar and sugar. Heat until mixture boils and thickens. Cover and refrigerate for 24 hours.
  • Before serving, mix together the marshmallow mixture, pineapple juice mixture, apples and peanuts. Gently fold in whipped topping and serve.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 51.1 g, Fat 14.6 g, Fiber 3.7 g, Protein 4.8 g, SaturatedFat 6.6 g, Sodium 22.7 mg, Sugar 40.8 g

VINTAGE SALTWATER TAFFY



Vintage Saltwater Taffy image

When my children were small we used to do Saltwater Taffy Pulls. I would invite the whole neighborhood, we lived on base as we were military and the kids would have an absolute blast. I love Saltwater Taffy. My favorite is peppermint. The kids liked Cherry of course. Just a reminder if you have long hair put it up in a...

Provided by JoSele Swopes

Categories     Candies

Time 1h45m

Number Of Ingredients 11

1 1/4 c cane sugar
4 tsp corn starch
1/2 c corn syrup, light (karo)
1/2 c water
1 Tbsp butter, unsalted (irish organic)
plus more for cookie sheet and hands
1/2 tsp sea salt
2 tsp extract flavor (opt)
( orange, lemon, cherry, maple, etc.)
1/4 tsp pure vanilla extract
food coloring (opt)

Steps:

  • 1. Liberally grease a large baking sheet with butter and set aside.
  • 2. In a medium saucepan, combine the sugar and cornstarch. Add the corn syrup, water, butter, and salt and stir over medium heat until the butter melts and the mixture comes to a boil.
  • 3. Cook, without stirring, until the mixture just reaches 250° on a candy thermometer, or until a small piece dropped into a cup of cold water forms a firm, but not sticky, ball. Immediately remove from heat and stir in the flavor, vanilla, and several drops of food coloring.
  • 4. Pour the mixture onto the greased cookie sheet and let it cool until you're able to handle it, about 15 minutes.
  • 5. Grease your hands with butter, then pull and stretch the taffy until it lightens in color, about 15 minutes total. Form into ropes and cut into pieces with buttered scissors. Wrap the pieces in squares of parchment or wax paper
  • 6. How to Pull Taffy Make your taffy Let the taffy stand until it is cool enough throughout to touch with your fingers Wash your hands thoroughly, then butter them. Pick up the taffy with 2 hands. Form the taffy into a ball. Pull your right and left hands away from each other sideways in front of your body. (You will be pulling taffy for quite a while, so find a comfortable position or friends to help). Double the taffy on itself by bringing the ends together on the left side and pulling the middle with your right hand. If you plan on making a lot of taffy, invest in a taffy hook. They are available through online kitchen stores. Install this large metal hook on your wall, clean it, and then hook the taffy around the middle, and pull. Double the taffy on the hook. Pull and repeat. This allows you to pull back and use momentum to help you, making it less exhausting. Regrease your hands with butter as needed throughout the process of pulling.
  • 7. Pull the taffy until it is light in color and stiff. This will indicate there are enough air bubbles inside to make it fluffy. Pulling taffy can take 15 to 60 minutes, depending upon the number of people you have pulling and the amount of taffy you are working with.
  • 8. Pull hard on 1 end of the taffy so that it is stretched into a thin rope. You may need to take it between your 2 palms and rotate your hands back and forth to keep the round rope shape. Cut the taffy with clean, greased scissors and wrap the taffy in wax paper. Twist together ropes of different colors and flavors to form a striped candy. Cut with greased scissors and wrap in wax paper squares.

ANY FLAVOR KOOL-AID TAFFY



Any Flavor Kool-Aid Taffy image

Make and share this Any Flavor Kool-Aid Taffy recipe from Food.com.

Provided by The Scone

Categories     Candy

Time 11m

Yield 100 pieces

Number Of Ingredients 7

2 1/2 cups sugar
3 tablespoons cornstarch
1 cup corn syrup
1 1/3 cups water
2 tablespoons butter
1/2 teaspoon salt
1 (1/4 ounce) packet unsweetened Kool-Aid powdered drink mix, any flavor

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.

Tips:

  • Use a heavy-bottomed saucepan to prevent scorching.
  • Cook the sugar mixture over medium heat, stirring constantly.
  • Use a candy thermometer to accurately measure the temperature of the sugar mixture.
  • Stir in the butter and vanilla extract once the sugar mixture has reached the desired temperature.
  • Pour the taffy mixture onto a greased baking sheet and let it cool for 10 minutes.
  • Cut the taffy into pieces and enjoy!

Conclusion:

With different flavoring and mix-ins, taffy recipes are highly versatile, allowing for various creative expressions. Whether you prefer classic buttered taffy, fruity variations like strawberry or lemon, or a fun twist with chocolate or bacon, there's a taffy recipe to satisfy every craving. With just a few simple ingredients and easy steps, you can make homemade taffy that's sure to impress your family and friends.

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