(RECIPE POSTED BY BARBARA DENHAM SULZ)
SALT WATER TAFFY
3/4 cup light corn syrup
1 tbsp cornstarch
1 cup sugar
2/3 cup water
1 tsp salt
2 tbsp butter
2 tsp vanilla
Combine the corn syrup, water, sugar, cornstarch, butter and salt in a heavy saucepan. Cook over medium heat stirring constantly until the temperature on a candy thermometer reaches 266F degrees. Remove from the heat and add vanilla. Pour into an 8 inch buttered pan. When cool enough to handle, pull the taffy until satiny and stiff. (Keep hands buttered lightly). Pull into long strips and cut with kitchen shears into 1 inch pieces. Wrap each piece with wax paper.
CREAMY PULLED CANDY
(This is similar to salt water taffy recipe in flavor and texture)
2 cups sugar
1/4 cup heavy cream
1/2 cup whole milk
1/2 tsp vanilla
Combine sugar, milk and cream; bring to a boil stirring constantly; cook to 250F degrees on candy thermometer.
Pour on a well buttered marble slab and let cool a little.
When candy mixture starts to cool add vanilla and salt; start pulling.
Pull into a long ropes and cut into pieces with cold scissors.
1 tbsp cornstarch
1 cup sugar
2/3 cup water
1 tsp salt
2 tbsp butter
2 tsp vanilla
Combine the corn syrup, water, sugar, cornstarch, butter and salt in a heavy saucepan. Cook over medium heat stirring constantly until the temperature on a candy thermometer reaches 266F degrees. Remove from the heat and add vanilla. Pour into an 8 inch buttered pan. When cool enough to handle, pull the taffy until satiny and stiff. (Keep hands buttered lightly). Pull into long strips and cut with kitchen shears into 1 inch pieces. Wrap each piece with wax paper.
CREAMY PULLED CANDY
(This is similar to salt water taffy recipe in flavor and texture)
2 cups sugar
1/4 cup heavy cream
1/2 cup whole milk
1/2 tsp vanilla
Combine sugar, milk and cream; bring to a boil stirring constantly; cook to 250F degrees on candy thermometer.
Pour on a well buttered marble slab and let cool a little.
When candy mixture starts to cool add vanilla and salt; start pulling.
Pull into a long ropes and cut into pieces with cold scissors.
BROWN SUGAR TAFFY
1 cup butter
1 1/4 cups brown sugar
5 tbsp warm water
1 tbsp corn syrup
3/4 Cup molasses
Nuts-OPTIONAL
Combine water, butter, sugar, corn syrup and molasses in a large saucepan; heat slowly until sugar dissolves.
Cook stirring constantly until candy thermometer reaches 254F degrees or to hard ball stage.
Pour mixture into a buttered pan. Nuts: Sprinkle over mixture now.
Lift corners of candy and fold to middle to cool evenly and keep soft.
Pull candy lightly about ten minutes; pull out in strips and cut in pieces and wrap in wax paper
Lift corners of candy and fold to middle to cool evenly and keep soft.
Pull candy lightly about ten minutes; pull out in strips and cut in pieces and wrap in wax paper
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