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When your arms get really tired and it starts to feel like you are using one of those exercise stretch bands, you’re done. Look at the color of the taffy at the very beginning of the pull. You’ll see that it gets much lighter as the process continues.
I let it cool quite a while, and thought it was ok to pull, but it stayed sticky as rubber cement even after 15 minutes. But I don't think it is your recipe or anything I did wrong. I live in FL on a boat, and even with my a/c running, we are still humid and warm here. I will try this again in the winter 😉 I put it in the fridge, if that does not work, well... I will just eat it by spoonfuls, because it does taste awesome. Old-fashioned salt water taffy is a staple of candy shops, which often feature taffy being repeatedly pulled on a large metal machine in the window.
How It’s Made
If you need some visual guidance, jump to 3 minutes 30 seconds of this taffy tutorial to watch an expert hand pull taffy. In a large saucepan, stir together the sugar and cornstarch. Add the butter, salt, corn syrup and water; mix well.
You can also snip soft taffy into small pieces, cool and wrap individually. Turn the heat down to medium-high and allow it to boil undisturbed until the temperature reaches about 242°-246° or 252°-254° . This is a very critical part of making soft taffy and not hard candy. Try making your own flavors and colors. Use almond, orange, or peppermint extract instead of vanilla.
How to Make Homemade Taffy
Be very careful not to burn yourself when pulling taffy. Do not handle the candy until it is cool enough to touch, and beware that candy that feels cool on the surface can be burning hot underneath. Wear a pair of food-safe gloves while pulling candy to prevent burns and overheating. If you do not wear gloves, make sure your hands are well-oiled so the sugar will not stick to and burn your skin. Bring your hands back together, twist the candy together, and repeat the pulling process. At first, the taffy will droop and fall, but as you continue to pull the taffy, it will cool down and become firmer and easier to manipulate.
So you don’t become one with the taffy, grease up your hands. We suggest using butter, but Crisco will do too. Take your taffy out of the jelly roll pans and roll it into a ball in your hands. You’ll need to pull the taffy apart (like you’re playing an accordion) until it’s a much lighter color and difficult to pull.
ingredients
Remove the saucepan from the heat immediately. When it reaches the desired temperature you'll want to pull it off the heat fast. Rub a small amount of butter around to coat the inside surface of the pan. Pull each batch individually and roll them into long, thin ropes. Prepare two baking sheets and divide the sugar syrup evenly between them. Roll all 4 balls of taffy into long thin ropes of about 1/2 inch in diameter.
When the taffy is cool enough to handle, butter your hands, form a big taffy ball, and begin to stretch and pull. Keep doing this for about 15 minutes. Pulling the taffy aerates it, which makes it softer and more chewy. As you pull, you’ll notice that the color of the taffy becomes significantly lighter. You’ll also notice that the taffy will get much tougher to pull.
I used vanilla bean paste in my taffy. It’s like vanilla extract with the addition of vanilla beans. Once the mixture begins to bubble, stop stirring and insert your candy thermometer. Pour the syrup from the pan onto a cool, oiled work surface. A marble slab or heat-safe cutting board works perfectly. Allow the syrup to sit and cool for a minute until a skin has formed on the surface.
Saltwater taffy is a classic American candy that might bring back lots of fond childhood memories. It's soft and chewy in texture with fun swirls of color and a seemingly endless variety of flavors that you can add into taffy. But take our word for it that this candy is simply marvelous—seawater or not.
Wash down the sides of the pan with a wet pastry brush to remove any crystallizing sugar. Butter large jelly roll pans before starting.Whisk up the cornstarch and sugar in a saucepan. Add the rest of the ingredients and stir well.
The candy will cool in the baking pan. Bring the mixture to a boil over medium heat. Once the mixture reaches a boil stop stirring. Add the marshmallow cream and food coloring on top. You can even divide your batch in half to make two flavors from the same recipe.
Whisk to combine, then turn the heat to medium and cook until the mixture reaches 250°F (120°C). Turn your burner on medium high, making sure to whisk constantly until your sugar has dissolved and the mixture is thick and syrupy. This is important so the sugar can crystalize. Put a candy thermometer into your pot and monitor it carefully. Once the temperature reaches 260 degrees , immediately take the pot off the heat and mix in your butter, extracts, and food coloring.
Buying a 24 pack ofcandy flavoring from LorAnn is a good place to start. If you are making any of these flavors at home, you can use candy flavoring from LorAnn . You can buy a 24 pack of different flavors very inexpensively. Once you own them, you can also you use them to flavor other candy recipes like homemade jelly beans. Baking soda - I like to add baking soda to my taffy recipe to give it more aeration so the taffy stays light and chewy.
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