The Perfect Low Sugar Kool Aid Salt Water Taffy Recipes

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.

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!

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.

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.

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.

Steps:

• Butter the sides of a 2 qt saucepan.
• Add to the pan the sugar, corn syrup, water and salt.
• Cook over med heat, stirring constantly until sugar is dissolved.
• Continue cooking to 265 degrees (hard-ball stage) without stirring (mixture should boil gently over entire surface).
• Remove from heat.
• Stir in butter or margarine, flavoring and color.
• Pour into a buttered 15x10x1 inch pan.
• Cool about 20 minutes or until easily handled.
• Butter hands and pull candy until difficult to pull.
• Cut into fourths.
• Pull each piece into a long strand about 1/2 inch thick.
• Cut taffy into bite size pieces using buttered scissors.
• Wrap each piece in clear plastic or plastic wrap with a Christmas design.
• Store overnight.

Steps:

• 1. Butter a large jelly roll pan or cookie sheet with sides really well. 2. In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt and stir well until butter is melted. 3. Bring to a boil over medium heat and stop stirring. Cook mixture until candy thermometer read 250 degrees F (120 degrees C). This takes some time to get it to 250 degrees. Once it approaches 250 degrees watch very closely because it cooks quickly at the end. 4. Immediately remove from heat. (If you cook it too long it will turn out very hard.) Carefully stir in vanilla and drink mix. Stir well. 5. Pour mixture onto buttered baking pan. Allow to cool enough to handle, about 15 minutes. (Try to pull as soon as it's comfortable to handle.) 6. Butter hands and begin pulling, as many time as it takes to become opaque and lighten in color, usually about 15 minutes of pulling. You will probably need to butter your hands a few times. 7. Pull into long rops and cut into bite sized pieces with buttered scissors or a buttered pizza cutter. 8. Wrap the pieces of taffy in squares of waxed paper and make sure to twist the ends really well to seal. 9. Store in an airtight container in a cool dry place.