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.
TAFFY
Provided by Food Network
Categories dessert
Time 55m
Yield 360 pieces/6 pounds
Number Of Ingredients 7
Steps:
- In a saucepan, mix together the sugar, corn syrup and butter, stirring over high heat until mixture reaches 240 degrees F on a candy thermometer. Reduce heat and slowly add milk and cook until thermometer reaches 248 degrees F.
- Pour mixture onto the 4 buttered baking trays. When taffy is cool enough to handle, butter your hands and bring corners to the center to form into a ball. Take all 4 balls and form into 1 large ball.
- Place onto a table or marble slab so you and a helper can start the pulling process. Start folding and stretching your taffy ball. You should pull the taffy from your friend, fold over and over in your hands, then let your friend pull the taffy from you, repeating this process until the taffy turns light in color. Pulling the taffy adds tiny air bubbles throughout the candy, making it lighter and chewier.
- Place the taffy on your pulling table/slab, add the color and flavoring, and start the pulling process all over again until the liquids are well incorporated and the taffy is the color you want.
- Now you can lay the taffy on the table that has a small amount of cornstarch to keep it from sticking. While still soft, press into a 3/4-inch thick sheet. Take a yardstick and cut a straight line with buttered scissors or knife. Continue cutting the taffy into 1/2 to 3/4-inch wide strips. Cut strips into pieces that you want to wrap, about 2-inches. Begin wrapping the pieces in the waxed paper and twisting the ends.
MAPLE TAFFY
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
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.
TRICOLOR TAFFY
This recipe is from Food 911 at Food TV.I haven't tried it yet but I think it would take longer than 15 minutes that the recipe says.It looked easy to make and any flavorings and coloring could be added.
Provided by Theresa Thunderbird
Categories Candy
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 4-quart saucepan, combine sugar, water, corn syrup, and salt.
- Swirl the pot over the burner to dissolve the sugar completely, do not stir.
- Increase the heat and boil to soft-ball stage (250 degrees).
- Use a candy thermometer for accuracy.
- Wash down the inside wall of the pot with a wet pastry brush if necessary.
- Remove from heat, stir in the butter and vanilla.
- Coat 3 sheet pans with nonstick spray.
- Pour the mixture onto the sheet pans, dividing in 3 equal portions.
- Mix the peppermint extract and a couple of drops of green food coloring in 1 batch.
- Mix the orange extract and a couple of drops of yellow food coloring in another batch.
- Leave the plain vanilla batch as is.
- As the candy cools, lift the edges toward the center with a metal spatula or bench scraper so they dont harden.
- When just cool enough to handle, butter your hands and pull the taffy into long ropes.
- Twist and pull until the taffy is stiff and the color is even.
- Cut the ropes into 1-inch pieces with clean, buttered kitchen scissors.
- Wrap each piece in waxed paper and store in an airtight container.
Nutrition Facts : Calories 688.2, Fat 5.9, SaturatedFat 3.6, Cholesterol 15.3, Sodium 202, Carbohydrate 165.8, Sugar 123, Protein 0.1
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