Honey Taffy Food

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.

HONEY TAFFY

Steps:

• Combine ingredients in large,heavy saucepan.
• Bring to boil over medium heat,stirring constantly.
• Continue stirring and cook until mixture reaches soft crack stage (270 degrees on candy thermometer).
• Pour mixture onto cool,buttered surface (a large cookie sheet works).
• Allow to cool slightly,until it can be handled comfortably.
• Here is the fun part,butter your hands,find a partner,pull and twist taffy into ropes, until it lightens in color.
• Break ropes into pieces about 2 inches long.
• wrap pieces in waxed paper and twist ends.

HONEY CREAM TAFFY

Steps:

• Grease a 15x10x1-in. pan with butter; place in the refrigerator. In a large deep heavy saucepan, combine cream and honey. Add sugar; cook over medium heat and stir with a wooden spoon until sugar is melted and mixture comes to a boil., Cover pan with a tight-fitting lid and boil for 1 minute. Uncover; cook, without stirring, until a candy thermometer reads 290° (soft-crack stage). Remove from the heat and pour into prepared pan (do not scrape sides of saucepan). Cool for 5 minutes. Using a wooden spoon, bring edges of honey mixture into center of pan. Cool 5-10 minutes longer or until cool enough to handle., Using buttered hands, pull and stretch taffy until ridges form. (Taffy will lose its gloss and become light tan in color.) Pull into ropes about 1/2 in. thick. With a buttered kitchen scissors, cut into 1-in. pieces. Wrap individually in plastic wrap or waxed paper.

HONEY TAFFY

Steps:

• Butter a pan for you taffy to cool in along with a large piece of parchment paper to slice your taffy.
• Add honey, cream, and salt to your sauce pan.
• On medium heat, give everything a quick stir.
• Use a candy thermometer to monitor temperature. This will be hot and boil rapidly so be careful not to burn yourself.
• When the thermometer reaches 280 degrees, remove candy from heat and add baking soda. Pour into buttered pan and allow to cool enough so that you can scoop out the taffy.
• Begin pulling taffy up and over. You will need to make sure you use butter on your hands too so that the taffy won't stick. When the taffy is the right consistency, lay onto a greased surface (parchment paper works) and using a sharp knife, cut into bit size pieces. Sprinkle with coarse salt if you'd like and then wrap in parchment paper.

PIONEER TAFFY!

Steps:

• 1. Place all ingredients but the vanilla and butter into a heavy sauce pan. You can find glycerin at most pharmacies. It is a very important ingredient. The taffy will not turn out well without it.
• 2. Bring your taffy to a boil over medium high heat. Let it keep on a boiling until your candy thermometer reaches 258 degrees. This should take about 35-40 minutes.
• 3. I like to check the temperature of the taffy by dipping a spoon into the pan and then running cold water from the tap over the top of it. See how the taffy is kind of stiff looking...that means it is ready to go. If you cook it much past this stage you it will be really hard when you pull it. If you under cook it...you may have a sticky mess. This water trick really helps. However, you can rely on your candy thermometer as well.
• 4. When your taffy is cooked take it off the heat and pour in your vanilla.
• 5. Add your butter to the pot and give the bubbling beauty a good round of stirring. Stir until the butter is all melted.
• 6. Butter a large cookie sheet.
• 7. Pour the taffy onto the sheet.
• 8. Let the taffy cool for about 5 minutes, or until it is cool enough to handle. The edges will start to set up a bit faster than the middle.
• 9. Pinch the taffy into 12 separate pieces.
• 10. When the taffy is cool enough to pick up, hand out a piece to each lucky participant. Then you can start to pull the taffy. The trick is the stretch it out......
• and then fold it back together. Stretch and fold, stretch and fold until your taffy turns a beautiful white color. Or if some of your pullers are 3 years old, until they get tired of pulling. It still tastes mighty good, even if you don't pull it long enough for it to turn white.
• 11. Stretch the taffy into a long rope shape and set on a piece of wax paper. You can break the taffy into pieces by holding it in the palm of your hand and tapping it with the handle of a butter knife.

HONEY TAFFY

Steps:

• Put all the ingredients into a heavy based pan, and heat gently until the sugar dissolves.
• Bring to the boil and boil rapidly until the syrup reaches the soft crack stage, or 145oC (290oF), measured on a sugar thermometer.
• Pour onto a greased marble slab and allow to cool until lukewarm, pulling the edges towards the centre, so they don't become too hard.
• With greased hands, pull and stretch the taffy, until it becomes light in colour, and more elastic.
• Form a rope, and cut into pieces with shap kitchen scissors or a heavy knife. Wrap in clingfilm or waxed paper.