GRANDMA'S TAFFY
A quick and easy recipe for any flavor of taffy you can think of!
Provided by Chocolate Moose
Categories Desserts Candy Recipes
Time 20m
Yield 40
Number Of Ingredients 9
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.
Nutrition Facts : Calories 63.5 calories, Carbohydrate 13.5 g, Cholesterol 3.1 mg, Fat 1.2 g, SaturatedFat 0.7 g, Sodium 68.9 mg, Sugar 11.1 g
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
ANY FLAVOR KOOL-AID TAFFY
Make and share this Any Flavor Kool-Aid Taffy recipe from Food.com.
Provided by The Scone
Categories Candy
Time 11m
Yield 100 pieces
Number Of Ingredients 7
Steps:
- Butter two large cookie sheets, then set them aside.
- In a 2 qt.
- saucepan, combine sugar and cornstarch.
- Add corn syrup, water, butter, and salt.
- Mix well before heating.
- Bring mixture to boil on medium-high heat, stirring occasionally, until it reaches 250 degrees Fahrenheit on candy thermometer (hard ball stage).
- Remove from heat, and immediately stir in the Kool-Aid powder.
- Quickly pour onto prepared cookie sheets.
- Let stand a few minutes, until cool enough to handle with your hands.
- Grab a few helpers to pull the taffy with buttered hands until the taffy lightens its color and becomes firmer.
- Roll taffy into bite-sized pieces.
- Wrap individually in squares of wax paper.
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
TAFFY
Pull family or friends together for a great taffy pull. It makes a great tradition!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h2m
Yield 4
Number Of Ingredients 7
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).
Nutrition Facts : Calories 30, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg
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