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.
WELSH TAFFY AND FANNY (TAFFI A FFANI)
Make and share this Welsh Taffy and Fanny (Taffi a Ffani) recipe from Food.com.
Provided by Olha7397
Categories Candy
Time 45m
Yield 3/4 lb
Number Of Ingredients 5
Steps:
- Put the sugar, water, vinegar and butter into a cast iron saucepan and cook them over medium heat, stirring constantly until the sugar has dissolved. Bring the mixture to a boil, and boil it for 15 minutes. Test a teaspoonful of the boiling mixture in cold water; if it hardens at once (soft crack stage) remove the mixture from the heat.
- Pour the bulk of the mixture into a buttered or oiled platter or marble slab, but retain a little in the saucepan, and keep the saucepan in a large pan filled with warm water to prevent the taffy mixture from hardening.
- Grease your hands with butter and, as quickly as possible, pull the poured taffy while it is hot, adding a few drops of peppermint extract while pulling. Continue pulling until the taffy turns a creamy color, then pull it into long, flat strips about 1 inch wide.
- Butter or oil the slab or dish again. Lay the taffy strips on the slab or dish. Pour the reserved taffy mixture in a thin stream onto the taffy strips to form a thin brown line along the center of each one. Cut the taffy into small pieces before it hardens. Makes about 3/4 pound.
- Welsh Fare S. Minwell Tibbott.
Nutrition Facts : Calories 3223.2, Fat 30.7, SaturatedFat 19.4, Cholesterol 81.4, Sodium 529.8, Carbohydrate 761.5, Sugar 752.7, Protein 0.3
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.
ANY FLAVOR TAFFY
This recipe is soft and can be made in a wide variety of flavors. I think the secret to the softness is the corn starch. I hope it works out for you.
Provided by THE SCONE
Categories Desserts Candy Recipes
Yield 100
Number Of Ingredients 7
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.
Nutrition Facts : Calories 31.6 calories, Carbohydrate 7.7 g, Cholesterol 0.6 mg, Fat 0.2 g, SaturatedFat 0.1 g, Sodium 16 mg, Sugar 5.9 g
OLD-TIME TAFFY PULL
This is a delicious and basic recipe for taffy. Enjoy.
Provided by Monica
Categories Desserts Candy Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Butter one 8 inch square pan; set aside.
- In a 2 quart saucepan over medium heat, combine the sugar, corn syrup, water, butter, cornstarch and salt. Mix together well and bring to a boil. Heat without stirring until a candy thermometer reads 250 degrees F (120 degrees C).
- Remove from heat; stir in vanilla, almond extract, almonds and food color. Pour into pan. Let stand until cool enough to handle. (Taffy should be lukewarm in center as well as at the edges.)
- At this point, fold, double and pull the taffy until it is light in color and stiff. Butter hands lightly if taffy begins to stick. Cut taffy into pieces with scissors and wrap the pieces with plastic wrap to maintain shape.
Nutrition Facts : Calories 97.6 calories, Carbohydrate 17.5 g, Cholesterol 3.8 mg, Fat 3 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 1 g, Sodium 158.8 mg, Sugar 14 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
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
More about "welsh taffy and fanny taffi a ffani recipes"
HONEY TAFFY RECIPE | MYRECIPES
From myrecipes.com
HOMEMADE LAFFY TAFFY RECIPE - FLAVORITE
From flavorite.net
OLD-FASHIONED TAFFY PULL RECIPE - THE SPRUCE EATS
From thespruceeats.com
OLD FASHIONED TAFFY RECIPE - ENJOY AN OLD TIME TAFFY PULL
From homemade-dessert-recipes.com
THE DAILY MEAL
NUTRITIONAL FACTS: - FOOD.COM
From food.com
TAFFY WAS A WELSHMAN - WIKIPEDIA
From en.wikipedia.org
TOFFEE AND FANNY | PEOPLES COLLECTION WALES
From peoplescollection.wales
TAFFY AND FANNY (TAFFI A FFANI) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOW TO MAKE WELSH TAFFY | SPIDER GIRL
From sianannalewis.wordpress.com
11 TRADITIONAL WELSH RECIPES YOU’LL WANT TO COOK TONIGHT
From mylifeinwales.com
HOW TO MAKE HOMEMADE TAFFY - JOYOUS HOME
From joyoushome.com
WELSH TAFFY AND FANNY TAFFI A FFANI RECIPES- RECIPERT
From recipert.com
HOW TO MAKE TAFFY | INSTITUTE OF CULINARY EDUCATION
From ice.edu
WHY ARE THE WELSH AND THE IRISH CALLED "TAFFY" AND "PADDY"?
From english.stackexchange.com
WELSH TAFFY AND FANNY TAFFI A FFANI RECIPES
From tfrecipes.com
You'll also love