Salt Water Taffy

Salt Water Taffy might be a good recipe to expand your beverage recipe box. One serving contains 155 calories, 0g of protein, and 1g of fat. This recipe serves 10. For 36 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. This recipe from Love and Olive Oil has 141 fans. From preparation to the plate, this recipe takes around 1 hour. A mixture of granulated sugar, food coloring, cornstarch, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 0%, this dish is improvable. If you like this recipe, take a look at these similar recipes: Taffy, Taffy, and Taffy.

Servings: 10

 

Ingredients:

1 tablespoon butter

2/3 cup light corn syrup

1 tablespoon cornstarch

food coloring and flavoring

1 cup granulated sugar

1/4 teaspoon kosher salt

1/2 cup water

1 teaspoon glycerine

Equipment:

sauce pan

whisk

frying pan

baking sheet

baking paper

Cooking instruction summary:

Prepare your work surface by generously buttering a half-sheet pan. Have a pastry scraper, kitchen shears, and extra butter nearby.In a medium saucepan, whisk together sugar and cornstarch. Stir in corn syrup, butter, water, glycerine, and salt. Set over medium-high heat and cook, stirring occasionally, until mixture comes to a boil. Once it starts boiling, stop stirring, and begin monitoring the temperature, until it reaches 254 degrees F or a few drops tested in cold water form a hard ball that holds its shape (hard-ball stage). Remove from heat and stir in food coloring and flavoring.Pour hot sugar mixture onto your prepared baking sheet. Let cool, folding sugar in on itself using a buttered pastry scraper to ensure the taffy cools evenly.When the taffy is just cool enough to handle, butter your hands and start pulling the taffy. Pull the taffy into a long rope, then fold it in half and in half again. Twist and pull into another long rope and repeat. The taffy is done when it is lighter in color and firm enough to hold its shape. Stretch into a 1-inch thick rope and cut into bite-size pieces using buttered kitchen shears.Wrap each piece of taffy in waxed or parchment paper. Taffy will keep best in an airtight container for up to two months (or until it is too hard to chew).

 

Step by step:


1. Prepare your work surface by generously buttering a half-sheet pan. Have a pastry scraper, kitchen shears, and extra butter nearby.In a medium saucepan, whisk together sugar and cornstarch. Stir in corn syrup, butter, water, glycerine, and salt. Set over medium-high heat and cook, stirring occasionally, until mixture comes to a boil. Once it starts boiling, stop stirring, and begin monitoring the temperature, until it reaches 254 degrees F or a few drops tested in cold water form a hard ball that holds its shape (hard-ball stage).

2. Remove from heat and stir in food coloring and flavoring.

3. Pour hot sugar mixture onto your prepared baking sheet.

4. Let cool, folding sugar in on itself using a buttered pastry scraper to ensure the taffy cools evenly.When the taffy is just cool enough to handle, butter your hands and start pulling the taffy. Pull the taffy into a long rope, then fold it in half and in half again. Twist and pull into another long rope and repeat. The taffy is done when it is lighter in color and firm enough to hold its shape. Stretch into a 1-inch thick rope and cut into bite-size pieces using buttered kitchen shears.Wrap each piece of taffy in waxed or parchment paper. Taffy will keep best in an airtight container for up to two months (or until it is too hard to chew).


Nutrition Information:

Quickview
154k Calories
0.01g Protein
1g Total Fat
38g Carbs
0% Health Score
Limit These
Calories
154k
8%

Fat
1g
2%

  Saturated Fat
0.72g
5%

Carbohydrates
38g
13%

  Sugar
37g
42%

Cholesterol
3mg
1%

Sodium
83mg
4%

Get Enough Of These
Protein
0.01g
0%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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