Twig Taffy Food

TWIG TAFFY

Steps:

• Coat a rimmed baking sheet with cooking spray; set aside. In a medium nonstick saucepan, combine sugar, 1 cup water, corn syrup, cornstarch, glycerin, and salt. Bring to a boil over medium heat, stirring with a wooden spoon to dissolve sugar. Without stirring, cook until mixture registers 275 degrees (soft-crack stage) on a candy thermometer, about 8 minutes. Remove pan from heat; carefully stir in butter and extracts.
• Pour hot mixture onto prepared baking sheet. Allow edges to cool and set slightly; using a metal spatula coated with cooking spray, fold edges toward the middle (this will help cool taffy). When taffy is cool enough to handle but still quite warm, stretch and pull with lightly buttered fingers, folding the taffy over onto itself before pulling again until just starting to firm up, about 20 minutes.
• Before taffy cools and hardens too much, pull off ropelike pieces, and using kitchen scissors, make snips along sides. Gently stretch and pull snipped taffy on either end, forming thorny twigs. Snip into 7-inch lengths. Transfer to a parchment-lined baking sheet; let cool.

TWIG TAFFY

Steps:

• Coat a rimmed baking sheet with cooking spray; set aside. In a medium nonstick saucepan, combine sugar, 1 cup water, corn syrup, cornstarch, glycerin, and salt. Bring to a boil over medium heat, stirring with a wooden spoon to dissolve sugar. Without stirring, cook until mixture registers 275 degrees F (soft-crack stage) on a candy thermometer, about 8 minutes. Remove pan from heat; carefully stir in butter and extracts.
• Pour hot mixture onto prepared baking sheet. Allow edges to cool and set slightly; using a metal spatula coated with cooking spray, fold edges toward the middle (this will help cool taffy). When taffy is cool enough to handle but still quite warm, stretch and pull with lightly buttered fingers, folding the taffy over onto itself before pulling again until just starting to firm up, about 20 minutes.
• Before taffy cools and hardens too much, pull off rope-like pieces, and using kitchen scissors, make snips along sides. Gently stretch and pull snipped taffy on either end, forming thorny twigs. Snip into 7-inch lengths. Transfer to a parchment-lined baking sheet; let cool. Store the taffy twigs in an airtight container at room temperature up to 1 week. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

OLD FASHIONED VINEGAR TAFFY

Steps:

• Mix sugar, vinegar, and water in a medium saucepan; stir well before putting on the stove. Cook over low heat about 8 to 10 minutes until it reaches (228F) the softball stage.
• Add butter or margarine and vanilla.
• Pour the mixture into a buttered platter and let it cool enough so you can handle it. Butter your hands well (important! keep enough butter on your hands otherwise you'll stick), pick up the blob and begin to pull it. The more you pull the whiter it gets.
• When it has reached the right consistency, cut into small pieces with a pair of scissors (easier to use for this than a knife.)

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.