Taffy

Need a gluten free and lacto ovo vegetarian hor d'oeuvre? Taffy could be a spectacular recipe to try. This recipe serves 30. One serving contains 67 calories, 0g of protein, and 0g of fat. For 12 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. This recipe is liked by 20 foodies and cooks. If you have white vinegar, sugar, mint extract, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes roughly 45 minutes. 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 Peppermint Taffy.

Servings: 30

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 teaspoon butter

1 1/4 cups corn syrup

1/2 teaspoon vanilla and/or mint extract

1 cup sugar

1 tablespoon water

1 tablespoon white vinegar

Equipment:

sauce pan

candy thermometer

frying pan

pastry brush

Cooking instruction summary:

Put all the ingredients in a large saucepan and gently stir them to combine. Place a candy thermometer on the side of the pan and bring to a boil, stirring only to prevent burning. Cook to the "firm ball" or "hard ball" stage (255 degrees F), and remove from the heat. Stir in the extracts and pour onto a silicone baking mat-lined sheet pan. Let it cool enough to handle then start rolling it into a log and stretching or pulling the taffy to work air in, and make it white and opaque. Keep pulling and twisting until it hardens. You'll finish with long ropes of taffy. Cut it into pieces or shape into figures and animals. Some tips when making taffy: Oil the top 1-inch of the saucepans wall to keep the sugar from boiling over. Always use a pan bigger than you think you need to prevent boiling over. Always use a burner as big or bigger than your pans bottom. Never scrape the bottom of the pan at the end, just pour out the syrup. Wash down the sides of the pan with a clean wet pastry brush to avoid crystallization.

 

Step by step:


1. Put all the ingredients in a large saucepan and gently stir them to combine.

2. Place a candy thermometer on the side of the pan and bring to a boil, stirring only to prevent burning. Cook to the "firm ball" or "hard ball" stage (255 degrees F), and remove from the heat. Stir in the extracts and pour onto a silicone baking mat-lined sheet pan.

3. Let it cool enough to handle then start rolling it into a log and stretching or pulling the taffy to work air in, and make it white and opaque. Keep pulling and twisting until it hardens. You'll finish with long ropes of taffy.

4. Cut it into pieces or shape into figures and animals.


Some tips when making taffy

1. Oil the top 1-inch of the saucepans wall to keep the sugar from boiling over.

2. Always use a pan bigger than you think you need to prevent boiling over.

3. Always use a burner as big or bigger than your pans bottom.

4. Never scrape the bottom of the pan at the end, just pour out the syrup.

5. Wash down the sides of the pan with a clean wet pastry brush to avoid crystallization.


Nutrition Information:

Quickview
67k Calories
0.0g Protein
0.16g Total Fat
17g Carbs
0% Health Score
Limit These
Calories
67k
3%

Fat
0.16g
0%

  Saturated Fat
0.09g
1%

Carbohydrates
17g
6%

  Sugar
17g
20%

Cholesterol
0.36mg
0%

Sodium
10mg
0%

Get Enough Of These
Protein
0.0g
0%

covered percent of daily need
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Food Trivia

Eating pasta that has been cooked, cooled, and then reheated is significantly healthier than eating it freshly cooked because it turns into “resistant starch,” reducing blood glucose levels by half.

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