Old Fashioned Peppermint Taffy Recipes

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.

Steps:

• Butter a 15 by 10, by 1 inch pan and set aside.
• Combine sugar, corn syrup, vinegar and salt in a heavy saucepan.
• Cook over low heat until sugar is dissolved.
• Bring to a boil over medium heat then slowly add milk.
• cook and stir until candy thermometer reads 248. Remove from heat and add the peppermint oil and food colouring.
• Pour into preparred pan and let stand 8 minutes or untill cool enough to handle.
• butter fingers well and quickly pull candy untill it is firm, but pliable. The clour should become a light pink.
• Pull into a 1/2 inch wide rope and cut into 1 inch pieces. Wrap pieces in waxed paper.

Steps:

• Butter a 15x10x1-in. pan; set aside. In a heavy large saucepan, combine the sugar, corn syrup, vinegar and salt. Cook and stir over low heat until sugar is dissolved. Bring to a boil over medium heat. Slowly add the milk; cook and stir until a candy thermometer reads 248° (firm-ball stage)., Remove from the heat; stir in peppermint oil and food coloring, keeping face away from mixture, as odor is very strong. Pour into prepared pan. Let stand for 8 minutes or until cool enough to handle. , With well-buttered fingers, quickly pull candy until firm but pliable (color will become light pink). Pull into a 1/2-in. rope; cut into 1-in. pieces. Wrap each in waxed paper.

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.)

Steps:

• Lightly grease a baking sheet. Bring the sugar, molasses, water, and vinegar to a boil in a saucepan over medium heat. Cook and stir until the sugar has reached the hard ball stage, 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
• Remove from the heat, and stir in the butter and baking soda. Pour the mixture onto the prepared baking sheet, and allow to cool until cool enough to handle, 10 to 15 minutes.
• Once cool enough to handle, fold the taffy in half, then pull to double its original length. Continue folding and pulling until the taffy has turned golden brown, and is too stiff to pull anymore. Cut the taffy into bite sized pieces, and wrap in waxed paper. Store in an airtight container.

Steps:

• 1. Liberally grease a large baking sheet with butter and set aside.
• 2. In a medium saucepan, combine the sugar and cornstarch. Add the corn syrup, water, butter, and salt and stir over medium heat until the butter melts and the mixture comes to a boil.
• 3. Cook, without stirring, until the mixture just reaches 250° on a candy thermometer, or until a small piece dropped into a cup of cold water forms a firm, but not sticky, ball. Immediately remove from heat and stir in the flavor, vanilla, and several drops of food coloring.
• 4. Pour the mixture onto the greased cookie sheet and let it cool until you're able to handle it, about 15 minutes.
• 5. Grease your hands with butter, then pull and stretch the taffy until it lightens in color, about 15 minutes total. Form into ropes and cut into pieces with buttered scissors. Wrap the pieces in squares of parchment or wax paper
• 6. How to Pull Taffy Make your taffy Let the taffy stand until it is cool enough throughout to touch with your fingers Wash your hands thoroughly, then butter them. Pick up the taffy with 2 hands. Form the taffy into a ball. Pull your right and left hands away from each other sideways in front of your body. (You will be pulling taffy for quite a while, so find a comfortable position or friends to help). Double the taffy on itself by bringing the ends together on the left side and pulling the middle with your right hand. If you plan on making a lot of taffy, invest in a taffy hook. They are available through online kitchen stores. Install this large metal hook on your wall, clean it, and then hook the taffy around the middle, and pull. Double the taffy on the hook. Pull and repeat. This allows you to pull back and use momentum to help you, making it less exhausting. Regrease your hands with butter as needed throughout the process of pulling.
• 7. Pull the taffy until it is light in color and stiff. This will indicate there are enough air bubbles inside to make it fluffy. Pulling taffy can take 15 to 60 minutes, depending upon the number of people you have pulling and the amount of taffy you are working with.
• 8. Pull hard on 1 end of the taffy so that it is stretched into a thin rope. You may need to take it between your 2 palms and rotate your hands back and forth to keep the round rope shape. Cut the taffy with clean, greased scissors and wrap the taffy in wax paper. Twist together ropes of different colors and flavors to form a striped candy. Cut with greased scissors and wrap in wax paper squares.