Ingredients: |
Ingredients: 2 c. sugar
2 T. cornstarch
1 c. light corn syrup
2 tsp. glycerin (optional)
3/4 c. water
2 T. butter
1 tsp. salt
1/4 to 1 tsp. flavoring (vanilla, lemon, maple, or mint)
3 drops food coloring (optional)
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Directions: |
Directions:Yield: 50 (1-inch) pieces
Mix together sugar and cornstarch in the saucepan. Use a wooden spoon to stir in the corn syrup, glycerin, water, butter, and salt. Place the saucepan over medium heat and stir until the sugar dissolves. Continue stirring until mixture begins to boil, then cook, undisturbed, until it reaches about 270° or the soft-crack stage. Wash down the sides of the pan with a pastry brush dipped in warm water while the syrup cooks. Remove the saucepan from the heat and add food coloring and flavoring. Stir gently, then pour onto a greased marble slab or into a shallow greased cookie sheet to cool. When the taffy is cool enough to handle, grease your hands with oil or butter and pull the taffy until it's light in color and has a satiny gloss. You can have a friend help with this step, which should take about 10 minutes. Roll the pulled taffy into a long rope, about 1/2 inch in diameter, and cut it with greased scissors or a buttered knife into 1-inch-long pieces. Let the pieces sit for about half an hour before wrapping them in wax paper or plastic wrap and twisting the ends of the wrapper.
Note: Saltwater taffy is a candy and an upper-body workout all in one. To give it its light but chewy texture, you’ll be pulling it, and pulling it, and pulling it for up to 15 minutes. Making taffy was a fun activity for our church youth group. |
This recipe for ~Saltwater Taffy is from