Peppermint Taffy Recipes

Steps:

• Butter a 15x10x1-in. pan; set aside. In a heavy large saucepan, combine the sugar, corn syrup, vinegar and salt. Cook and stir over low heat until sugar is dissolved. Bring to a boil over medium heat. Slowly add the milk; cook and stir until a candy thermometer reads 248° (firm-ball stage)., Remove from the heat; stir in peppermint oil and food coloring, keeping face away from mixture, as odor is very strong. Pour into prepared pan. Let stand for 8 minutes or until cool enough to handle. , With well-buttered fingers, quickly pull candy until firm but pliable (color will become light pink). Pull into a 1/2-in. rope; cut into 1-in. pieces. Wrap each in waxed paper.

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.

Steps:

• Butter a 15 by 10, by 1 inch pan and set aside.
• Combine sugar, corn syrup, vinegar and salt in a heavy saucepan.
• Cook over low heat until sugar is dissolved.
• Bring to a boil over medium heat then slowly add milk.
• cook and stir until candy thermometer reads 248. Remove from heat and add the peppermint oil and food colouring.
• Pour into preparred pan and let stand 8 minutes or untill cool enough to handle.
• butter fingers well and quickly pull candy untill it is firm, but pliable. The clour should become a light pink.
• Pull into a 1/2 inch wide rope and cut into 1 inch pieces. Wrap pieces in waxed paper.