Butterscotch Taffy Food

GRANDMA'S TAFFY

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.

AUTHENTIC BUTTERSCOTCH CANDY

Steps:

• Cut a strip of non-stick foil to the same width as the bottom of an 8" or 9" baking dish. Line the pan, making sure the edges of the foil extend up and over opposite sides of the pan. Don't worry about the unlined sides.
• Spray the whole shebang very well with pan spray, especially the unlined sides. Set aside on a heat-proof surface.
• In a medium saucepan, melt the butter over medium-low heat.
• Stir in the sugar, molasses and salt.
• When the mixture is good and liquidy, increase the heat to medium to medium-high, and bring to a boil, stirring occasionally.
• Cook the candy to 250F and then pour into your prepared pan.
• Let sit out until barely warm, and then score the candy into 1" squares for later cutting. Run a thin spatula between the unlined sides of the pan and the butterscotch, and put it in the fridge to firm up completely.
• Remove to a cutting board sprayed with pan spray, and cut into whatever shapes you want. This will make about 64-81 pieces of butterscotch, depending on how you cut them. Or it might only make four pieces, but I wouldn't advise that.
• Store, covered, in the fridge.

BUTTERSCOTCH SAUCE

Steps:

• Dissolve the caster sugar with 3 tbsp water over a low heat. Bring to the boil but don't stir at all. When the sugar is a dark golden caramel, whisk in butter. Remove from the heat and stir in double cream.

BUTTERSCOTCH CANDY

Steps:

• Generously butter a 10x15 inch baking pan (with sides).
• In a medium saucepan over medium heat, combine brown sugar, butter, white sugar, water, vinegar and salt. Cover and bring to a boil. Remove lid and heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour in vanilla, but do not stir. Remove from heat and pour into prepared pan. Let cool slightly before cutting into squares and allowing candy to cool completely.

BUTTERSCOTCH TAFFY

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.

BUTTERSCOTCH COOKIES

Steps:

• Heat oven to 160C/140C fan/gas 3. In a large bowl, beat together the butter, sugar and golden syrup until smooth.
• Sift in the flour and mix together, then fold through the puffed rice cereal. Roll into walnut-sized balls and place, well spaced, on a lightly buttered baking sheet. Decorate each ball with a few chocolate chips.
• Bake for 15-20 mins until golden. Leave on the baking sheet for 1 min before removing to a wire rack to cool.

BUTTERSCOTCH TAFFY

Steps:

• In a heavy saucepan, combine butter, water, and marshmallows. Cook and stir over low heat until smooth. Add chips, stir till melted. Remove from heat and stir in nuts.
• Pour in 8" square pan. Cool. Cut in 1" squares. Wrap individually in waxed paper twisting ends.

BUTTERSCOTCH TAFFY APPLE SALAD

Steps:

• Add pudding to pineapple and stir until disolved.
• Fold in cool whip and apples.
• Chill until serving.
• Enjoy!

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.