White 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.

ANY FLAVOR TAFFY

Steps:

• Butter 2 large baking sheets, and set them aside.
• In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt, and stir to blend. Bring to a boil over medium heat, and cook until the mixture reads 250 degrees F (120 degrees C) on a candy thermometer. Remove from heat, and immediately stir in the drink mix powder. Quickly pour out onto the prepared baking sheets, and let stand until cool enough to handle.
• Grab a few helpers, and butter everyone's hands. Stretch (pull) the taffy until it lightens in color, and becomes firm. Roll into bite size pieces, and wrap in small squares of waxed paper.

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.

TAFFY

Steps:

• Grease square pan, 8x8x2 inches, with butter. Mix sugar and cornstarch in 2-quart saucepan. Stir in corn syrup, water, butter and salt. Heat to boiling over medium heat, stirring constantly. Cook, without stirring, to 265°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a hard ball that holds its shape but is pliable; remove from heat. Stir in vanilla. Pour into pan.
• When taffy is just cool enough to handle, pull it with lightly buttered hands until satiny, light in color and stiff. Pull into long strips 1/2 inch wide. Cut strips into 1 1/2-inch pieces, using scissors. (For easier cutting, wipe scissors with vegetable oil.) Wrap pieces individually in plastic wrap or waxed paper (candy must be wrapped to hold its shape).