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.
MAPLE TAFFY
All it takes is seven minutes to your own home-made maple taffy. Fire up the microwave for a sugaring-season treat any time of the year!
Categories Recipes with Maple Syrup
Time 12m
Yield 4 portions
Number Of Ingredients 6
Steps:
- Lightly grease the top 1 cm (3/8 in) of the inside of a microwave-safe container. This will keep the syrup from bubbling over.
- Pour maple syrup into the container.
- Fill a large flat tray or bin with snow, packing it down. Set it outside or in the freezer while the syrup comes to temperature.
- Heat maple syrup 7 to 10 minutes in microwave (cooking time may vary according to your machine's power). You will know it's ready when drops of taffy turn into soft little balls in a glass of cold water.
- You can then pour the taffy into a container and refrigerate until ready to use or pour it in lines on the snow or crushed ice and roll up on sticks for instant lollipops! Or get fancy, combining some of your favourite flavours with maple taffy in these 10 original recipes.
- Lightly grease the top 1 cm (3/8 in) of the inside of a 2-litre (8-cup) saucepan. This will keep the syrup from bubbling over.
- Pour maple syrup into the saucepan.
- Fill a large flat tray or bin with snow, packing it down. Set it outside or in the freezer while the syrup comes to temperature.
- Put saucepan on medium-high heat with a candy thermometer on the rim or its probe in the syrup. Bring to the boil.
- Keep the temperature between 237° and 240° F for about 20 minutes. Important: Never stir the syrup during and after cooking because it may cause the taffy to crystallize. You will know it's ready when drops of taffy turn into soft little balls in a glass of cold water.
- Pour the taffy in lines on snow or crushed ice and roll up on sticks for perfect maple lollipops. Or get fancy, combining some of your favourite flavours with maple taffy in these 10 original recipes.
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.
MAPLE TAFFY ON SNOW OR CRUSHED ICE
For those of us who dont currently have snow, we will either have to wait or substitute crushed ice for this recipes. Sounds like something that could be really yummy and fun for the kids to "help" out with, although they should be supervised carefully with the hot liquid.
Provided by LAURIE
Categories Dessert
Time 40m
Yield 2 pans
Number Of Ingredients 3
Steps:
- Pack clean fresh snow into 2 13x9 pans until dense and smooth on top.
- Keep snow or crushed ice outside or in freezer until ready to use.
- Add maple syrup & butter to saucepan.
- Boil uncovered on medium high heat until the syrup reaches 250 - 260 degrees.
- Do not stir.
- Remove from heat immediately and pour small strips of hot syrup on snow until pot is empty.
- A second person (wearing winter gloves) should roll each hot strip onto a popsicle stick or fork and leave on the snow to cool.
- Eat when cool.
- The syrup is extremely hot - it can cause severe burns.
- Store uneaten sticks on cookie sheets lined with waxed paper in the deep freeze.
- They will keep for several weeks.
MAPLE SYRUP TAFFY
Great for people who live up north with lots of snow. I love to make it with my little brothers! Do not let the syrup burn.
Provided by tessia
Categories Desserts Candy Recipes
Time 25m
Yield 15
Number Of Ingredients 3
Steps:
- Pack a large bowl or baking dish full of clean, fresh snow. Smooth the top of the snow flat, and place it in the freezer to stay cold while you cook the taffy.
- Pour the maple syrup into a large saucepan, bring it to a boil, and cook over medium-low heat, stirring with a wooden spoon, until a candy thermometer reads between 235 and 245 F (112 to 118 C), or a small amount of syrup dropped into cold water forms a firm ball.
- Pour about 2 tablespoons of syrup per piece over the snow in thin lines about 5 inches long. Let the syrup strips cool and become firm for 3 to 5 seconds. Pull the candy strips out of the snow, and then wind into a lollipop around the end of a wooden pop stick. Eat while still a little warm.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 28.2 g, Fat 0.1 g, Sodium 11.7 mg, Sugar 25 g
HARD MAPLE TAFFY
Categories Candy Milk/Cream Dessert Christmas Vegetarian Kid-Friendly Winter Edible Gift Maple Syrup Candy Thermometer Gourmet Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 70 candies
Number Of Ingredients 11
Steps:
- Oil a large marble slab or other heatproof work surface (see note, above), a bench knife (see note, above), a large knife (not serrated), and scissors. Line 2 large baking sheets with parchment paper.
- Cut butter into bits. In a 3- or 4-quart saucepan cook maple syrup over low heat until reduced to 1/4 cup, about 10 minutes. Add sugar, corn syrup, water, salt, and baking soda and cook, stirring with a wooden spoon, until sugar is completely dissolved, about 10 minutes. Increase heat to moderate and cook mixture, without stirring, until a candy or digital thermometer registers 235°F. Add cream, butter, and extract and boil, without stirring, until thermometer registers 255°F., about 10 minutes. Remove pan from heat and immediately pour mixture onto oiled work surface. Cool mixture 2 minutes (do not touch mixture; it will be very hot).
- With oiled bench knife lift and fold edges of candy toward center to form a 4- by 2-inch loaf. With bench knife continuously flip loaf over until barely cool enough to handle. With oiled hands pick up taffy. Working over work surface, pull ends of taffy loaf away from each other and bring hands together to fold in half. (Use caution because taffy will be cooler on surface than in center; it will cool and harden rapidly as it is pulled.) Release one hand and with it pick up folded end of taffy. Holding ends and working rhythmically, continue to pull and fold taffy (it will turn from a sticky mass to a golden, streaked ribbon) until it begins to feel firm and starts to harden. Put taffy down on work surface and pull into a 20-inch length. With oiled knife cut taffy into fourths. Pull and twist each fourth into an even 15-inch "rope," about 1/4 inch thick. With oiled scissors cut taffy ropes into 3/4-inch pieces and arrange in one layer, without touching, on baking sheets. Let taffy stand at room temperature until hard, about 1 hour.
- Individually wrap taffy pieces in wax paper or candy wrappers or layer between sheets of parchment paper in an airtight container. Taffy keeps at cool room temperature 2 weeks.
CANADIAN MAPLE SYRUP CANDY OR TAFFY
This recipe will only be of good use to you if you have a Rolling Desserts Ice Tray at home, OR if it is Winter and there is a lot of snow outside!
Provided by Valerie Lugonja
Categories Candy
Time 15m
Number Of Ingredients 5
Steps:
- Place 1 cup of maple syrup into small heavy saucepan; clamp candy thermometer firmly on side
- Bring to a boil; wearing heatproof gloves, stir constantly to avoid over flow, until 235F
- Remove maple taffy from heat; sit until bubbles settle; pour over clean snow in thin strips, winding around popsicle strips almost immediately to avoid taffy freezing first (or just eat the frozen strip)
More about "maple taffy food"
HOW TO MAKE MAPLE TAFFY ON SNOW - LIFE IN PLEASANTVILLE
From lifeinpleasantville.com
Servings 6Estimated Reading Time 3 mins
- Fill a large shallow container (baking sheet with a lip, lasagna pan, etc.) with lightly compacted snow. Leave it outside or place in the freezer while you boil the syrup in a saucepan.
- Boil maple syrup for about ten minutes. If using a candy thermometer, it should read 115 °C (238 °F) for perfect taffy.
- Remove from heat and test on snow to check for consistency. If it is too hard, add a little water and stir to combine. If it is too liquid, return to heat and boil some more. As you can see, this is a forgiving recipe *wink*
- Transfer to a Pyrex measuring cup for easy pouring or use a metal spoon to pour the boiling syrup over the snow in long strips.
MAPLE TAFFY - BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Total Time 1 hr 22 minsServings 1Calories 29 per serving
- Butter a 15x10x1-inch baking pan; set pan aside. Butter the sides of a heavy 1-1/2-quart saucepan. In the saucepan combine maple-flavored syrup, sugar, corn syrup, and water. Cook over medium heat until boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 7 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
- Cook over medium-low heat, without stirring, until the thermometer registers 265 degree F, hard-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching hardball stage should take 35 to 40 minutes. This taffy mixture fills a 1-1/2-quart saucepan, so watch it carefully as it cooks.
- Remove saucepan from heat; remove candy thermometer from saucepan. Stir in the 2 tablespoons butter. Pour the mixture into prepared baking pan. Cool until taffy mixture can be handled easily. This should take about 15 minutes.
- Butter hands; twist and pull candy until it turns a creamy color and is stiff and quite difficult to pull. This should take about 10 minutes. Candy is ready to snip if it cracks when tapped on work surface.
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