Tuesday, March 25, 2008

Saltwater Taffy Recipe

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Since we got some requests for the recipe that we use for Saltwater Taffy, here it is:

Saltwater Taffy


1 cup sugar
3/4 cup light corn syrup
2/3 cup of salt water, or 2/3 cup fresh water + 1 tsp. salt
1 tbsp. cornstarch
2 tbsp. sweet butter
2 tbsp vanilla
3 to 4 drops of reed food coloring

Mix all ingredients in a medium sized saucepan. Cook over medium heat, stirring constantly, until the mixture reaches 260 degrees on a candy thermometer, or until a bit of the mixture dropped into iced water forms a hard ball. Remove from heat. Pour into a buttered 8x8x2 inch square pan. Allow to cool slightly, and pull taffy until shiny, stiff and light in color. If taffy begins to get too sticky, butter hands lightly. Pull into long strips about 1/2 an inch wide. Using scissors, cut into 1-inch pieces and wrap them individually in waxed paper. Keep in an airtight container. Makes about 1 pound.


Sheila said...

Say, can you tell me what "sweet butter" is? Isn't it just regular butter? I've always wondered.

Jessica Burkhart said...

Cool recipe!

Sileena said...

I'm all caught up and that's a very cool recipe. You think that could count for science? Didn't think so.

Kara said...

This looks like so much fun!!

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