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:

Equipment:

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:

covered percent of daily need