"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Salt Water Taffy Recipe

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This recipe for Salt Water Taffy, by , is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Victoria Lucas

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup sugar
1/2 tablespoon corn starch
1/3 cup light corn syrup
1/2 tablespoon butter (plus more for greasing)
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon extract of choice, optional
1-2 drops of food coloring, optional

Directions:
Directions:
Generously grease a standard 8 x 8 inch baking pan and set aside. In a small or medium sized saucepan, heat the sugar, corn starch, corn syrup, butter, water and salt on medium-high heat until bubbles form. Keep stirring until the mixture reaches 250 degrees. Remove the saucepan from the heat and add in the extract and food coloring if using. Pour it into the greased baking pan. Using a well-buttered bench scraper, fold the liquid onto itself until it is cool enough to touch. Generously butter your hands and stretch the candy into a long rope. Fold it in half so the ends meet and stretch again. Repeat for about 5 to 10 minutes or until the candy gets lighter and lighter in color. Finally, pull the candy into a rope about 1/2 inch wide (or whatever thickness you'd like). Set it down and using a well-buttered pair of scissors, cut into small pieces. Allow the candy to rest for about 30 minutes before wrapping in parchment paper or waxed paper.

 

 

 

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