10 points...Anyone know any easy and good taffy recipes??? HELP please!?!
I need a complete recipe for some saltwater taffy or just plain taffy!.!.!.ANY taffy actually, but I prefer saltwater!! Please share your recipe here if it's good!! THANK YOU so much! =] 10 points easy!Www@FoodAQ@Com
Answers:
http://www!.virtualcities!.com/ons/ut/b/ut!.!.!.
http://www!.recipesource!.com/desserts/can!.!.!.Www@FoodAQ@Com
http://www!.recipesource!.com/desserts/can!.!.!.Www@FoodAQ@Com
Peanut Butter Taffy (salt water style)
1 c!. sugar
2 c!. Karo syrup
1/2 c!. water
1 1/2 tbsp!. vinegar
Cook ingredients until it forms soft ball stage!. Remove from heat!. Add ingredients below and blend thoroughly!.
1/2 tsp!. soda
2 tbsp!. butter
1/2 c!. peanut butter, if desired
1 tsp!. vanilla
Turn into greased pan and cool until mixture can be handled easily!. Coat hands with peanut butter and then stretch taffy and form 'kisses' or small balls!. The peanut butter on your hands will come off on the taffy giving it a great peanut butter taste!! Wrap in wax paper!.
Great Grandpa Joe Lay's Cream Taffy - pulled taffy
1 cup 1/2 and 1/2
1 cup white granulated sugar
1 cup white karo syrup
Cook to hard ball stage (look on your candy thermometer)!. Pour into buttered dinner plates dividing candy into thirds on 3 plates!. It will be a medium golden brown color!. While hot - just cool enough so you can 'handle' it - pull the taffy until it lightens to a creamy white!. Do it fast!. Neeed strong hands/people!. Butter hands only minimally or it turns to butterscotch and won't lighten!. As soon as it is light begin to pull long strands out to be twisted slightly and snipped in 1 inch pieces with buttered scissors!.
This can be doubled but that means you need 6 people instead of only three to pull it!.
This tastes a lot like a toffee and is quite hard but not brittle!. This is one of the last (but most favorite candies) I make at Christmas because the outside will soften over a few days whether frozen or refrigerated!.
Good luck!Www@FoodAQ@Com
1 c!. sugar
2 c!. Karo syrup
1/2 c!. water
1 1/2 tbsp!. vinegar
Cook ingredients until it forms soft ball stage!. Remove from heat!. Add ingredients below and blend thoroughly!.
1/2 tsp!. soda
2 tbsp!. butter
1/2 c!. peanut butter, if desired
1 tsp!. vanilla
Turn into greased pan and cool until mixture can be handled easily!. Coat hands with peanut butter and then stretch taffy and form 'kisses' or small balls!. The peanut butter on your hands will come off on the taffy giving it a great peanut butter taste!! Wrap in wax paper!.
Great Grandpa Joe Lay's Cream Taffy - pulled taffy
1 cup 1/2 and 1/2
1 cup white granulated sugar
1 cup white karo syrup
Cook to hard ball stage (look on your candy thermometer)!. Pour into buttered dinner plates dividing candy into thirds on 3 plates!. It will be a medium golden brown color!. While hot - just cool enough so you can 'handle' it - pull the taffy until it lightens to a creamy white!. Do it fast!. Neeed strong hands/people!. Butter hands only minimally or it turns to butterscotch and won't lighten!. As soon as it is light begin to pull long strands out to be twisted slightly and snipped in 1 inch pieces with buttered scissors!.
This can be doubled but that means you need 6 people instead of only three to pull it!.
This tastes a lot like a toffee and is quite hard but not brittle!. This is one of the last (but most favorite candies) I make at Christmas because the outside will soften over a few days whether frozen or refrigerated!.
Good luck!Www@FoodAQ@Com
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!. Still want to make it!? Here’s a recipe! More about taffy!.
Makes about 50 1-inch pieces
CAUTION
When making candy, the syrup gets very hot!. Kids, don’t try this without the help of an adult!
What Do I Need!?
!.
? 2 cups sugar Tip
Visit the candy links page to find places to buy candy making supplies online, including molds, flavoring, and coloring!.
? 2 tablespoons cornstarch Why do I add cornstarch!?
? 1 cup light corn syrup Why do I add corn syrup!?
? 2 teaspoons glycerin (optional) What is glycerin!?
? 3/4 cup water
? 2 tablespoons butter
? 1 teaspoon salt
? 1/4 to 1 teaspoon flavoring (such as vanilla, lemon, maple, or mint)
? 3 drops food coloring (optional)
? a large (3- to 4-quart) saucepan
? a wooden spoon
? a candy thermometer
? a pastry brush
? waxed paper or plastic wrap
? a marble slab or cookie sheet
? greased scissors or butter knife
What Do I Do!?
Don’t try to make taffy on a rainy or humid day!.
About candy making and the weather!.
1!. Mix together sugar and cornstarch in the saucepan!.
2!. 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!.
3!. Continue stirring until mixture begins to boil, then let cook, undisturbed, until it reaches about 270° F or the soft-crack stage!. Wash down the sides of the pan with a pastry brush dipped in warm water while the syrup cooks!.
? Why do I need to stop stirring after the syrup begins to boil!?
? What is the soft-crack stage and how can I tell when I’ve reached it!?
? Why do I wash down the sides of the pan!?
Did You Know!?
Molasses taffy was one of the first kinds of homemade candy in the United States!. (A recipe for molasses taffy)
3!. 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!.
4!. 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!.
? Why do I need to pull the taffy!?
5!. Roll the pulled taffy into a long rope, about 1/2 inch in diameter, and cut it with greased scissors or a butter 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!.
What Else Can I Try!? !.
? Try leaving out the corn syrup and see what happens! When we tried this, we ended up with a crystallized candy with a melt-in-your-mouth texture very similar to after-dinner mints!.
? Try not pulling some of the taffy—what is the texture of the resulting candy!?
? Try adding 1/8 teaspoon of baking soda before pouring out the syrup!. This will create many tiny bubbles that should result in a lighter, chewier texture!.
? Try twisting together taffy ropes of different colors or flavors for fun new combinations!.Www@FoodAQ@Com
Makes about 50 1-inch pieces
CAUTION
When making candy, the syrup gets very hot!. Kids, don’t try this without the help of an adult!
What Do I Need!?
!.
? 2 cups sugar Tip
Visit the candy links page to find places to buy candy making supplies online, including molds, flavoring, and coloring!.
? 2 tablespoons cornstarch Why do I add cornstarch!?
? 1 cup light corn syrup Why do I add corn syrup!?
? 2 teaspoons glycerin (optional) What is glycerin!?
? 3/4 cup water
? 2 tablespoons butter
? 1 teaspoon salt
? 1/4 to 1 teaspoon flavoring (such as vanilla, lemon, maple, or mint)
? 3 drops food coloring (optional)
? a large (3- to 4-quart) saucepan
? a wooden spoon
? a candy thermometer
? a pastry brush
? waxed paper or plastic wrap
? a marble slab or cookie sheet
? greased scissors or butter knife
What Do I Do!?
Don’t try to make taffy on a rainy or humid day!.
About candy making and the weather!.
1!. Mix together sugar and cornstarch in the saucepan!.
2!. 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!.
3!. Continue stirring until mixture begins to boil, then let cook, undisturbed, until it reaches about 270° F or the soft-crack stage!. Wash down the sides of the pan with a pastry brush dipped in warm water while the syrup cooks!.
? Why do I need to stop stirring after the syrup begins to boil!?
? What is the soft-crack stage and how can I tell when I’ve reached it!?
? Why do I wash down the sides of the pan!?
Did You Know!?
Molasses taffy was one of the first kinds of homemade candy in the United States!. (A recipe for molasses taffy)
3!. 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!.
4!. 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!.
? Why do I need to pull the taffy!?
5!. Roll the pulled taffy into a long rope, about 1/2 inch in diameter, and cut it with greased scissors or a butter 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!.
What Else Can I Try!? !.
? Try leaving out the corn syrup and see what happens! When we tried this, we ended up with a crystallized candy with a melt-in-your-mouth texture very similar to after-dinner mints!.
? Try not pulling some of the taffy—what is the texture of the resulting candy!?
? Try adding 1/8 teaspoon of baking soda before pouring out the syrup!. This will create many tiny bubbles that should result in a lighter, chewier texture!.
? Try twisting together taffy ropes of different colors or flavors for fun new combinations!.Www@FoodAQ@Com
CHOCOLATE SALT WATER TAFFY
1/3 cup sugar
1/8 cup corn syrup
1/4 c!. water
2 1/2 oz!. unsweetened chocolate
1/4 tsp!. salt
1 tbsp!. butter
1/4 tsp!. vanilla
Combine first 4 ingredients in saucepan and cook over high heat, stirring almost constantly, until 260 degrees registers on candy thermometer or until a little mixture dropped in cold water forms a hard ball!. Remove from heat!. Add vanilla and butter; stir and pour onto a greased platter!. When cool enough to handle, butter hands lightly and pull candy until light in color and too hard to pull further!. Stretch into a long rope, 1/2 inch in diameter!. Cut with scissors into 1 inch pieces; wrap in wax paper!.
Makes 1 pound!.
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http://www!.exploratorium!.edu/cooking/can!.!.!.Www@FoodAQ@Com