Orange Taffy Recipes

Steps:

• In a heavy saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and cook until a candy thermometer reads 245° (firm-ball stage). Remove from the heat; gradually add cream and butter. Return to the heat; cook and stir until mixture reaches 245° again., Pour into a greased 15x10x1-in. pan; cool. When cool enough to handle, roll into 1/2-in. logs or 1-in. balls. Wrap individually in foil or waxed paper; twist ends.

Steps:

• Mix the sugar, syrup, and water together in a heavy saucepan. Cover until it comes to a boil. Cook until it forms a firm, still chewy, not hard ball in cold water, 258* on candy thermometer. Remove from heat and add vanilla and salt. Then add peanut butter. Pour onto buttered plate. When it is cool enough to handle, pull with buttered hands, keeping the grain in one direction. When it loses its gloss, stretch into a long rope about 1/2 inch thick and cut with scissors into 1" pieces.

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.

Steps:

• In a heavy saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and cook until a candy thermometer reads 245° (firm-ball stage). Add cream and butter; heat and stir until mixture reaches 245° again. Pour into a greased 15-in. x 10-in. x 1-in. pan; cool. When cool enough to handle, roll into 1/2-in. logs or 1-in. balls. Wrap individually in foil or waxed paper; twist ends.

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.