Wednesday, November 16, 2011

Salt Water Taffy

  • 2 cups sugar
  • 2 tablespoons cornstarch
  • 1 cup light corn syrup
  • 2 teaspoons Glycerin
  • 3/4 cup water
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/4 to 1 teaspoon flavoring
  • Food coloring
  • Mix together sugar and cornstarch in a saucepan. Use wooden spoon to stir in corn syrup, glycerin, water, butter and salt. Place saucepan over medium heat and stir until the sugar dissolve.
  • Continue stirring until the mixture is boiling, then let cook, undisturbed until the temperature reach 270 degree F.Wash down the sides of the pan with a pastry brush dipped in warm water while the syrup cooks. Remove saucepan from the heat, add food coloring and flavoring. Stir gently and pour the syrup onto a greased marble slab or greased cookie sheet to cool.
  • When the taffy is cool enough to handle, grease hands with oil or butter and pull the taffy until it's light in color and has a satiny gloss. Continue pulling for about 10 minutes. Roll the pulled taffy into a long rope, about 1/2-inch in diameter and cut it with greased scissor or knife into 1-inch long pieces. Let the pieces rest for 1/2 hour before wrapping them with wax paper and twisting the ends of the wrappers.

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