Lots of Taffy's

Subject: Lots of Taffy's Fri Nov 07, 2008 10:20 pm

Creamy Cocoa Taffy

1-1/4 c granulated sugar
1/3 c Hershey’s cocoa
3/4 c light corn syrup
2 tsp cider vinegar
1/8 tsp salt
1 tbsp butter
1/4 c evaporated milk

Combine the sugar and cocoa thoroughly in a heavy saucepan
Add the corn syrup, vinegar and salt
Blend well
Bring the mixture to a boil over medium heat, stirring constantly, then add the butter and stir in the evaporated milk slowly so the boiling does not stop
Cook mixture over medium heat, stirring occasionally until the temperature reaches 248F
Immediately pour into a buttered pan
Cool until it can be handled and pull, a portion at a time, until candy is lighter in color
Cut with scissors into 1 inch pieces
Wrap in waxed paper
6 dozen pieces

Subject: Re: Lots of Taffy's Fri Nov 07, 2008 10:21 pm

Peppermint Taffy

2 cups sugar
1/2 cup light corn syrup
1/2 tsp peppermint extract
Red Food Color

Combine sugar, corn syrup, and 2/3 cup water in medium saucepan, stir over low heat until sugar is dissolved
Continue cooking, without stirring, to 270F on candy thermometer, or until small amount in cold water forms hard threads
Remove from heat
Pour into 2 buttered 8 inch pie plates, let cool
When cool enough to handle, pour 1/4 tsp peppermint extract into center of each batch
Put few drops red food color on one batch, but leave other uncolored
Gather edges toward center, so flavoring will not be lost
Remove each batch from pan, pull each (alternating batches) until cold and quite firm 10 minutes
Now pull each batch into a long strand about 1/2 inch thick
Then pull both strands together, twisting at same time
With scissors, cut into 12 (6 inch) pieces
Curve one end of each piece to form cane
Makes 12 canes

To store Wrap each cane in saran
Refrigerate until holidays
Then gift wrap

Subject: Re: Lots of Taffy's Fri Nov 07, 2008 10:21 pm

Salt Water Taffy

Mix 1 cup sugar
3 tbsp cornstarch
and a few grains salt
Add 1/2 cup water and
2/3 cup honey
Cook to very hard ball stage (266F)

Pour into greased pan
Cool
Pull until porous
Cut in 1 inch pieces

Subject: Re: Lots of Taffy's Fri Nov 07, 2008 10:21 pm

White Taffy

2 cups sugar
2/3 cup water
1/2 cup light corn syrup
2 tbsp white (distilled) vinegar
1 tbsp butter or margarine
1/8 tsp salt
1/2 tsp baking soda
Few drops of mint extract

Combine sugar, water, corn syrup, and vinegar in heavy 2 quart saucepan
Stir over low heat until sugar is dissolved
Cover and boil 3 minutes

Uncover and boil over moderate heat without stirring until candy thermometer registers 280F (soft crack stage)
Remove from heat
Blend in butter or margarine salt, and baking soda

Pour onto an oiled marble slab or enameled pan
As candy cools, turn edges with spatula toward center.
Sprinkle extract over candy
When cool enough to handle, gather candy into a ball and pull until white and porous
Use soft butter or margarine on fingers to prevent candy from sticking to hands
Pull and twist into a rope about 1/2 inch in diameter.
Cut into 1/2 inch serving pieces with scissors
Wrap each piece in waxed or cellophane paper for storing
Makes one pound

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