ANY FLAVOR TAFFY
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
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
SALT WATER TAFFY
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
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.
TAFFY
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.
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
CHOCOLATE TAFFY
Steps:
- In heavy medium saucepan, combine sugar, cocoa powder, and salt. Stir until thoroughly combined. Add corn syrup, water, and vinegar to pan and place over medium heat. Stir until sugar and cocoa dissolve, raise heat to high and bring to a boil. Turn heat down to low, clip candy thermometer to side of pan and cook until mixture reaches 260 degrees F. Remove pan from heat, add the butter and stir. Butter edges of sheet pan, line with silicone baking sheet and pour on taffy. Allow to cool until you are able to handle it.
- Once you are able to handle the taffy, don vinyl gloves, butter them, and begin to fold taffy in thirds using the silicone mat. Pick up taffy and begin to pull folding the taffy back on itself repeatedly twisting as you go. Taffy is done when it lightens in color, takes on a sheen, and becomes too hard to pull. Roll into log, cut into fourths, roll each fourth into a 1-inch wide log, and cut into 1-inch pieces. Making sure to keep pieces separated or they will stick to each other. Wrap individual pieces of candy in waxed paper. Store in airtight container 3 to 5 days.
CHOCOLATE TAFFY
Just like a soft Tootsie Roll. From the Chocolate Bar cookbook. The trick to taffy is to begin pulling taffy as soon as it is cool enough to handle and continue until it reaches room temperature. Be sure to have a heatproof surface to wok on and clean latex gloves to protect your hands. I have not made this taffy but have made taffy before, it takes a lot of work and patience and this recipe should probably be made by someone who has already made taffy before. My first attempt at taffy was very frustrating but the more you make the better you get at it. I love the idea of having a chocolate taffy.
Provided by Pumpkie
Categories Candy
Time 2h
Yield 5 dozen
Number Of Ingredients 10
Steps:
- Line a heavy baking sheet, not a cookie sheet it should have sides, with a heat proof silicone mat or grease generously with butter. Lay the sheet on a heatproof surface.
- In a medium bowl, whisk together the cocoa powder and water until the mixture thickens, then pour through a mesh strainer into a heavy 6 quart non stick pot. Add the sugar, corn syrup, butter, vinegar, baking soda, and salt and whisk to combine. The mixture should not fill more than half the pot as it will boil and rise during cooking. Boil over moderate heat, stirring occasionally during the first 5 to 10 minutes (when mixture is foamy), then do not stir (mixture will bubble vigorously, but settle in the pot). Continue cooking until an instant read thermometer registers 250 degrees (about 15 to 20 minutes), stir in 2 tablespoons of butter until combined, and carefully pour into prepared pan without scraping the pot.
- Using a lightly buttered metal pastry scraper or wooden spoon, begin to fold the cooler edges of taffy onto the center (The taffy will become firmer on the edges after a few minutes, but the heat will be concentrated in the center). Taffy will be very soft initially and seem like a thick liquid. Avoid scraping the bottom of the pan.
- When taffy is still hot but cool enough to handle, butter your gloved palms generously and gather taffy mass in your hands (you may need to use the scraper to help you). Begin to "pull" taffy in an even thickness by stretching the mass about 1 foot apart in both hands. (taffy may seem very soft and sticky). Bring both ends of taffy back to each other to form a loop and pull, stretching your arms slightly. Twist the end if you like and bring it back to the top. Taffy may feel very soft at first, but it will begin to get harder to pull. Continue pulling until the taffy is lighter in color and has a satin-matte sheen (it will look somewhat like rope) but remains soft and pliable, about 10 minutes (temperatures and humidity may vary and take longer).
- When it cools to room temperature, transfer to a clean cutting board and divide into quarters using a heavy knife. Dust lightly with confectioners sugar, roll or stretch the taffy into a log about 3/4 inch wide, and cut into 3/4 inch long pieces. If knife becomes sticky grease knife with butter. Wrap each piece of taffy in waxed paper and store in air tight container. Taffy will stay fresh for 1 week in a container.
Nutrition Facts : Calories 479.2, Fat 5.5, SaturatedFat 3.4, Cholesterol 12.2, Sodium 412.9, Carbohydrate 115.5, Fiber 1.9, Sugar 78.3, Protein 1.2
OLD-FASHIONED PEPPERMINT TAFFY
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
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.
TWIG TAFFY
Lengths of coffee taffy are snipped into "twigs" (the color naturally varies from piece to piece).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 40
Number Of Ingredients 9
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.
SALTWATER TAFFY RECIPE BY TASTY
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
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
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.
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