SALTWATER TAFFY
Make and share this Saltwater Taffy recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 45m
Yield 1 1/2 lbs
Number Of Ingredients 7
Steps:
- Combine sugar, corn syrup, salt and water in a 2 quart pan.
- Cook over medium high heat, stirring constantly till sugar dissolves.
- Heat mixture without stirring, until it reaches a hard boil stage.260* --
- Remove from heat mix in remaining ingredients.
- Pour into a lightly buttered jelly roll pan.
- Cool until just able to handle.
- Butter hands -- gather taffy into a ball and pull.
- Continue to pull until light in color and hard to pull.
- Divide into fourths.
- Pull each fourth into a 1/2" thick rope --
- Cut into 1" pieces using buttered scissors --
- Wrap individually in waxed paper -- .
Nutrition Facts : Calories 1817.2, Fat 15.8, SaturatedFat 9.7, Cholesterol 40.7, Sodium 1836.4, Carbohydrate 441.5, Sugar 327.3, Protein 0.2
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
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.
SALT WATER PULL TAFFY
If you like Salt water taffies but don't want to go to the beach to get it, then try this recipe. It's also great to do with kids. They can help you pull the taffy. If you want a choc. flavor, then you need to go to a candy store to get the extract for it. do not use baking choc.
Provided by jennisue
Categories Candy
Time 30m
Yield 1 pound, 1-3 serving(s)
Number Of Ingredients 7
Steps:
- Combin Sugar, Corn syrup, Salt, and Water in a 2 quart pan.
- Cook over medium high heat, stirring constantly till suagr dissovles.
- Heat mixture without stirring, until it reaches a hard boil stage. about 260*.
- Remove from heat, mix in remaining ingredients.
- Cover a cookie sheet with tin foil, lightly spray pam on it, and pour the taffy onto the cookie sheet.
- Cool until just able to handle.
- Butter hands--gather taffy into a ball and pull.
- Continue to pull until light in color and hard to pull.
- Divide into fourths (1/4).
- Pull each fourth (1/4) into a 1/2" thick rope.
- Cut into 1" pieces using a knife.
- Wrape individually in wax paper.
Nutrition Facts : Calories 2743.7, Fat 23.7, SaturatedFat 14.6, Cholesterol 61.1, Sodium 2708.4, Carbohydrate 663, Sugar 492.1, Protein 0.2
SALT WATER TAFFY
Number Of Ingredients 9
Steps:
- At least 3 hours or up to 1 week before serving:In a heavy 2-quart saucepan over medium heat, bring sugar, corn syrup, water and salt to a boil, stirring occasionally. Cover with a lid and boil for 1 minute to wash down sugar crystals from sides of pan.Add butter or margarine without stirring and boil until temperature reaches 256° * or until a small amount of the mixture dropped into a cup of cold water forms a firm ball.Pour taffy onto a buttered marble slab or large baking pan. Cool for 1 to 2 minutes or until cool enough to handle. Sprinkle with vanilla, lemon or lime extract and food color as desired. With buttered hands, pull taffy, buttering hands as needed. Pull until pale and very hard to pull and a twisted rope holds its shape. Twist taffy into a long 1/2 -inch thick rope. With buttered kitchen shears or a large knife, cut into 1/2 -inch pieces.Wrap pieces individually in waxed paper or toss pieces in powdered sugar. Store in an airtight container in the refrigerator.* At high altitudes, determine the boiling point of water and subtract from 212°. Reduce final cooking temperature by that amount.
Nutrition Facts : Nutritional Facts Serves
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