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Thursday, June 10, 2010

June is Candy Month : Taffy

One of my all time favorite type of candy is taffy What is your favorite candy?

2 cups sugar Tip
Visit the candy links page to find places to buy candy making supplies online, including molds, flavoring, and coloring.
• 2 tablespoons cornstarch

• 1 cup light corn syrup
• 2 teaspoons glycerin (optional)

• 3/4 cup water
• 2 tablespoons butter
• 1 teaspoon salt
• 1/4 to 1 teaspoon flavoring (such as vanilla, lemon, maple, or mint)
• 3 drops food coloring (optional)

• a large (3- to 4-quart) saucepan
• a wooden spoon
• a candy thermometer
• a pastry brush
• waxed paper or plastic wrap
• a marble slab or cookie sheet
• greased scissors or butter knife

Don’t try to make taffy on a rainy or humid day.
About candy making and the weather.
1. Mix together sugar and cornstarch in the saucepan.
2. Use a wooden spoon to stir in the corn syrup, glycerin, water, butter, and salt. Place the saucepan over medium heat and stir until the sugar dissolves.
3. Continue stirring until mixture begins to boil, then let cook, undisturbed, until it reaches about 270° F or the soft-crack stage. Wash down the sides of the pan with a pastry brush dipped in warm water while the syrup cooks.
3. Remove the saucepan from the heat and add food coloring and flavoring. Stir gently, then pour onto a greased marble slab or into a shallow greased cookie sheet to cool.
4. When the taffy is cool enough to handle, grease your hands with oil or butter and pull the taffy until it's light in color and has a satiny gloss. You can have a friend help with this step, which should take about 10 minutes.
5. Roll the pulled taffy into a long rope, about 1/2 inch in diameter, and cut it with greased scissors or a butter knife into 1-inch-long pieces. Let the pieces sit for about half an hour before wrapping them in wax paper or plastic wrap and twisting the ends of the wrapper.

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