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
OLD FASHIONED MOLASSES TAFFY
Have an old fashioned taffy pull with this delicious old time recipe. I used to make this 40 years ago when I was 9!
Provided by TeriNewman
Categories Desserts Candy Recipes
Time 40m
Yield 30
Number Of Ingredients 6
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.
Nutrition Facts : Calories 90.1 calories, Carbohydrate 21.5 g, Cholesterol 2 mg, Fat 0.8 g, SaturatedFat 0.5 g, Sodium 30.5 mg, Sugar 19.4 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
MOLASSES TAFFY
Provided by Food Network
Number Of Ingredients 3
Steps:
- Place the molasses in a heavy aluminum saucepan or unlined copper saucepan and bring it to a boil over medium heat. Boil until the molasses reaches the hard-ball stage on a candy thermometer (250 to 266 degrees.) Remove it from the stove and add the butter and vanilla, stirring to mix them in. Pour the candy out onto a well greased piece of confectioner's marble or a well-greased heavy platter or baking sheet and allow it to stand until the candy begins to get hard around the edges. Moisten your hands with ice water. Take a 1/2 cup size ball of taffy into both hands and pull it back and forth until the taffy changes color and becomes golden. When the taffy begins to harden, twist it or braid it into sticks, tie it into knots, or shape it as desired.
CHOCOLATE TAFFY
Steps:
- In heavy medium saucepan, combine sugar, cocoa powder, and salt. Stir until thoroughly combined. Add corn syrup, water, and vinegar to pan and place over medium heat. Stir until sugar and cocoa dissolve, raise heat to high and bring to a boil. Turn heat down to low, clip candy thermometer to side of pan and cook until mixture reaches 260 degrees F. Remove pan from heat, add the butter and stir. Butter edges of sheet pan, line with silicone baking sheet and pour on taffy. Allow to cool until you are able to handle it.
- Once you are able to handle the taffy, don vinyl gloves, butter them, and begin to fold taffy in thirds using the silicone mat. Pick up taffy and begin to pull folding the taffy back on itself repeatedly twisting as you go. Taffy is done when it lightens in color, takes on a sheen, and becomes too hard to pull. Roll into log, cut into fourths, roll each fourth into a 1-inch wide log, and cut into 1-inch pieces. Making sure to keep pieces separated or they will stick to each other. Wrap individual pieces of candy in waxed paper. Store in airtight container 3 to 5 days.
TAFFY
Provided by Food Network
Categories dessert
Time 55m
Yield 360 pieces/6 pounds
Number Of Ingredients 7
Steps:
- In a saucepan, mix together the sugar, corn syrup and butter, stirring over high heat until mixture reaches 240 degrees F on a candy thermometer. Reduce heat and slowly add milk and cook until thermometer reaches 248 degrees F.
- Pour mixture onto the 4 buttered baking trays. When taffy is cool enough to handle, butter your hands and bring corners to the center to form into a ball. Take all 4 balls and form into 1 large ball.
- Place onto a table or marble slab so you and a helper can start the pulling process. Start folding and stretching your taffy ball. You should pull the taffy from your friend, fold over and over in your hands, then let your friend pull the taffy from you, repeating this process until the taffy turns light in color. Pulling the taffy adds tiny air bubbles throughout the candy, making it lighter and chewier.
- Place the taffy on your pulling table/slab, add the color and flavoring, and start the pulling process all over again until the liquids are well incorporated and the taffy is the color you want.
- Now you can lay the taffy on the table that has a small amount of cornstarch to keep it from sticking. While still soft, press into a 3/4-inch thick sheet. Take a yardstick and cut a straight line with buttered scissors or knife. Continue cutting the taffy into 1/2 to 3/4-inch wide strips. Cut strips into pieces that you want to wrap, about 2-inches. Begin wrapping the pieces in the waxed paper and twisting the ends.
TAFFY
When making a sugar-based candy, any foreign ingredients like fat, acid-like vinegar or corn syrup help keep it smooth and from re-developing crystals. This is a smooth candy so it has all three. Taffy started in 1885 at Fralinger's on the Boardwalk in Atlantic City, N.J. The story goes that one day large waves came up and drenched all the product in the store, coating it with salt water. The next day when it was tasted they changed the name to "Salt Water Taffy." It became popular to have social events called Taffy Pulls to allow young men and women to get together and be close but not too close. Interesting old terms: crystallizing was called "graining" or "cause the candy to sugar."
Provided by Food Network
Categories dessert
Time 45m
Yield 30 servings
Number Of Ingredients 7
Steps:
- Put all the ingredients in a large saucepan 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 the "firm ball" or "hard ball" stage (255 degrees F), and remove from the heat. Stir in the extracts and pour onto a silicone baking mat-lined 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. You'll finish with long ropes of taffy. Cut it into pieces or shape into figures and animals.
- Some tips when making taffy:
- Oil the top 1-inch of the saucepans 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 pans 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.
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.
More about "tricolor taffy recipes"
30 DELICIOUS TAFFY RECIPES TO TRY - DIY PROJECTS BY BIG DIY …
From bigdiyideas.com
SALTWATER TAFFY | IMPERIAL SUGAR
From imperialsugar.com
HOW TO MAKE HOMEMADE TAFFY - JOYOUS HOME
From joyoushome.com
THE DAILY MEAL
TRICOLOR TAFFY – RECIPES NETWORK
From recipenet.org
RECIPE: TRICOLOR TAFFY - RECIPELINK.COM
From recipelink.com
TRICOLOR TAFFY RECIPE - COOKING INDEX
From cookingindex.com
SALTWATER TAFFY RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE TAFFY CANDY RECIPE: A STEP-BY-STEP GUIDE - THE …
From thespruceeats.com
TRICOLOR PASTA RECIPE: HOW TO MAKE TRICOLOR PASTA RECIPE
From recipes.timesofindia.com
TRICOLOR TAFFY RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
#60-minutes-or-less #time-to-make #course #preparation #low-protein #healthy #desserts #low-fat #candy #dietary #low-sodium #low-cholesterol #low-in-something
You'll also love