Taffy Pull 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.

OLD-TIME TAFFY PULL

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.

MOLASSES CANDY (OLE' FASHIONED PULL TAFFY)

Steps:

• In a heavy saucepan, over medium heat, cook all ingredients stirring constantly until sugar is dissolved.
• Continue cooking, stirring occasionally, to the hard ball stage, about 260°F on candy thermometer (or a small amount of mixture dropped into cold water forms a hard ball).
• Pour mixture into a buttered shallow pan and allow to cool.
• When cool enough to handle, rub butter on hands and pull the candy (small portions at a time) until light golden in color and candy has a satin-like finish.
• Pull into long strips 3/4 inch in diameter and cut into 1 inch pieces with a scissors.
• When completely cooled, wrap each piece in waxed paper, twist waxed paper closed at each end.

MOLASSES PULL TAFFY

Steps:

• In a heavy bottomed pot, combine molasses, sugar, vinegar and water. Bring to a boil and cook, stirring often, until mixture reaches 255 F (or when a small amount dropped in cold water turns hard).
• Remove from heat and add butter, cream of tartar and baking soda. Pour onto a buttered, sided cookie sheet.
• When cool enough to handle, pull pieces of taffy until light in color. (Butter hands before pulling).
• Twist and cut into 1" pieces. Wrap in parchment paper.

TAFFY PULL

Steps:

• In a large saucepan, stir together the sugar, corn syrup, water, salt, and glycerin with a wooden spoon. Cook over medium heat, stirring now and then until a candy thermometer reads 255 degrees F. Stir in the butter. Pour the mixture onto a greased flat pan and fold over the edges with a spatula to keep them from hardening.
• When the candy is cool enough to handle, brush with lemon juice. Kids grease their hands with butter, take a lump of taffy, and pull and stretch it until it is light and slightly firm. The longer they stretch, pull, and twist the candy, the more air it will have and the closer to beach taffy it will get. The lump can then be cut with scissors into bite-size pieces. When cool, wrap in waxed 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.

SALT WATER PULL TAFFY

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.

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!

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.

SALTWATER TAFFY RECIPE BY TASTY

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!