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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Taffy Recipe

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This recipe for Taffy is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
1 tablespoon cornstarch
3/4 cup light corn syrup
2/3 cup water
2 tablespoons butter
1 teaspoon salt
2 teaspoons vanilla
1/4 teaspoon food coloring

For peppermint taffy, substitute 1 tablespoon peppermint extract for the vanilla.

For almond taffy, add 2 teaspoons almond extract along with the vanilla.

Directions:
Directions:
Butter a square pan, 8x8x2 inches. Mix sugar and cornstarch in 2-quart saucepan. Stir in corn syrup, water, butter and salt. Heat to boiling over medium heat, stirring constantly. Cook, without stirring, to 265º on candy thermometer or until small amounts of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable; remove from the heat. Stir in vanilla and food coloring and pour into pan.

When just cool enough to handle, pull taffy with lightly buttered hands until satiny, light in color and stiff. Pull into long strips 1/2 inch wide. Cut strips into 1 1/2 inch pieces with scissors. (For easier cutting, wipe scissors with vegetable oil.) Wrap pieces individually in waxed paper.

 

 

 

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