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.
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
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
OLD-TIME TAFFY PULL
This is a delicious and basic recipe for taffy. Enjoy.
Provided by Monica
Categories Desserts Candy Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Butter one 8 inch square pan; set aside.
- In a 2 quart saucepan over medium heat, combine the sugar, corn syrup, water, butter, cornstarch and salt. Mix together well and bring to a boil. Heat without stirring until a candy thermometer reads 250 degrees F (120 degrees C).
- Remove from heat; stir in vanilla, almond extract, almonds and food color. Pour into pan. Let stand until cool enough to handle. (Taffy should be lukewarm in center as well as at the edges.)
- At this point, fold, double and pull the taffy until it is light in color and stiff. Butter hands lightly if taffy begins to stick. Cut taffy into pieces with scissors and wrap the pieces with plastic wrap to maintain shape.
Nutrition Facts : Calories 97.6 calories, Carbohydrate 17.5 g, Cholesterol 3.8 mg, Fat 3 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 1 g, Sodium 158.8 mg, Sugar 14 g
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
OLD-FASHIONED TAFFY PULL
Steps:
- Gather the ingredients.
- Mix all ingredients except milk in a heavy saucepan over low heat. Stir often until sugar is completely dissolved. Increase heat and bring mixture to boiling. Slowly add the evaporated milk in a thin stream so boiling does not stop.
- Put a candy thermometer in pan; continue stirring. Cook and stir constantly until mixture reaches 248 F (firm ball stage). Dip the pastry brush in water and gently brush sides of the pan to wash crystals from sides of the pan. Do this a few times while candy is cooking.
- When candy has reached desired temperature, remove from heat, remove thermometer and without scraping sides and bottom of the pan, pour mixture onto a large platter which has been generously greased with margarine.
- Let the taffy mixture cool until it is cool enough to handle. Grease your hands with margarine; take a small portion of the candy and, using only the tips of your fingers, begin pulling. Candy should be white in color and no longer feel sticky when it has been pulled enough.
- Twist each pulled strip slightly and place on waxed paper. When all the candy is pulled, cut each strip into 1-inch pieces. Wrap each piece in waxed paper and twist ends. You can get a special colored paper for this. Store in a container with a tight-fitting cover.
- Serve and enjoy!
Nutrition Facts : Calories 148 kcal, Carbohydrate 38 g, Cholesterol 2 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 41 mg, Sugar 38 g, Fat 0 g, ServingSize 8 dozen pieces (24 servings), UnsaturatedFat 0 g
THE PERFECT LOW-SUGAR KOOL-AID SALT WATER TAFFY
I've worked at it and worked at it and 5 batches later, I think I've got it. It's the perfect salt water taffy flavored with kool-aid. It takes alot of work to get it to the right consistency so don't give up! And if it seems to hard when it cools down, as long as it's still pliable, it will work. If it cracks into pieces, you cooked it too long. Even 5 degrees can ruin the batch so keep an eye on it. Try again, or tell people you were going for painted glass candy all along. Also, most taffy recipes will tell you that you don't need to keep stirring after the mixture starts boiling. I ruined 3 batches before I found out it's safer just to keep stirring. Even a little bit of burnt taffy in the mix ruins the batch, and if you don't stir, it will burn to the bottom of the pan. **SIDE NOTE** I sited strawberry kool-aid in my recipe, but you can use any kind as long as it's unsweetened.
Provided by InBlackAndLace
Categories Candy
Time 2h
Yield 6-7 dozen, 72 serving(s)
Number Of Ingredients 6
Steps:
- Butter the sides of a large, heavy-bottomed saucepan or spray down with Pam.
- Add to the pan the first four ingredients.
- Cook over medium heat, stirring constantly.
- Cook to 245 degrees (firm ball stage) while constantly stirring.
- Remove from heat and continue to stir until mixture stops boiling.
- Add margarine and koolaid mixture.
- Return to heat and continue to stir until mixture reaches 245 degrees again.
- Remove from heat but continue to stir until mixture stops boiling.
- Pour mixture into a greased 15 x 10 pan.
- Let cool.
- When completely cooled, cut into 1 inch strips.
- Butter fingers.
- Grab a strip and start pulling. Keep pulling. Strip will SLOWLY turn whiter. Use your own judgement as to what consistency you want your taffy.
- Wrap in waxed paper or foils.
Nutrition Facts : Calories 25, Fat 0.1, Sodium 52.8, Carbohydrate 6.3, Sugar 2.5
KID-FRIENDLY SALTWATER TAFFY
Make and share this Kid-Friendly Saltwater Taffy recipe from Food.com.
Provided by Karen From Colorado
Categories Candy
Time 1h20m
Yield 2 pounds
Number Of Ingredients 7
Steps:
- Butter the sides of a 2 qt saucepan.
- Add to the pan the sugar, corn syrup, water and salt.
- Cook over med heat, stirring constantly until sugar is dissolved.
- Continue cooking to 265 degrees (hard-ball stage) without stirring (mixture should boil gently over entire surface).
- Remove from heat.
- Stir in butter or margarine, flavoring and color.
- Pour into a buttered 15x10x1 inch pan.
- Cool about 20 minutes or until easily handled.
- Butter hands and pull candy until difficult to pull.
- Cut into fourths.
- Pull each piece into a long strand about 1/2 inch thick.
- Cut taffy into bite size pieces using buttered scissors.
- Wrap each piece in clear plastic or plastic wrap with a Christmas design.
- Store overnight.
Nutrition Facts : Calories 1290.1, Fat 4.1, SaturatedFat 2.4, Cholesterol 10.1, Sodium 1888.8, Carbohydrate 330.9, Sugar 245.2
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