Salt Water Taffy (3) Collection
JANIC412
Salt Water Taffy
Salt Water Taffy
Salt Water Taffy
1 cup sugar
2/3 cup water
2 Tbsp. butter
1 tsp. flavoring
3/4 cup light corn syrup
1 Tbsp. cornstarch
1 tsp. salt
Grease a square 8x8x2 inch pan with butter. Mix together in a saucepan the
sugar, corn syrup, and cornstarch. Cook over medium heat, stirring
occasionally until candy thermometer reads 256 :. Remove from heat at once.
Stir in desired flavoring and pour into butter pan. Allow candy to cool. Pull
taffy until it is light in color and stiff. Pull into 2-inch strips, cut and
wrap in waxed paper. Yields: 1 pound candy.
Salt Water Taffy
1 cup sugar
3/4 cup light corn syrup
2/3 cup water
1 Tbsp. cornstarch
2 Tbsp. butter
1 tsp. salt
2 tsp. vanilla
Combine sugar, corn syrup, water, cornstarch, butter and salt in a 2 quart
saucepan. Cook over medium heat, stirring constantly, to 256 : on candy
thermometer. Remove from heat; stir in vanilla. Pour into buttered 8"x8"x2"
pan. When cool enough to handle, put butter on hands and pull taffy until
satiny.
Salt Water Taffy
2 cup sugar
1 cup light corn syrup
1 tsp. salt
2 Tbsp. margarine
1 Tbsp. cornstarch
3/4 cup water
Food coloring
Flavoring
Stir together in heavy 3 quart saucepan sugar and cornstarch. Stir in corn
syrup, water, salt and margarine. Cook over medium heat, stirring constantly
until mixture boils. Continue cooking without stirring until temperature
reaches 266 : on candy thermometer or until small amount of mixture dropped
into very cold water forms a ball that is hard enough to hold its shape yet
plastic. Remove from heat. Stir in flavoring and a few drops of desired
coloring. Pour into a greased 9" x 9" pan. Let stand until cool enough to
handle. Pull until taffy has a satin like appearance and is light in color.
Pull into strips 1/2" wide. Cut with scissors into 1" pieces. Immediately
wrap pieces individually in waxed paper. Yield about 1 pound. Jan
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