How Do U MakeTaffy?

Question

Please tell me i love taffy i was wanting to make it

Answer 1

~~HONEY TAFFY~~

3 cups granulated sugar
1 cup whipping cream
1 cup honey
1 tablespoon butter
1/8 teaspoon salt

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Combine ingredients in large,heavy saucepan.
Bring to boil over medium heat,stirring constantly.
Continue stirring and cook until mixture reaches soft crack stage (270 degrees on candy thermometer).
Pour mixture onto cool,buttered surface (a large cookie sheet works).
Allow to cool slightly,until it can be handled comfortably.
Here is the fun part,butter your hands,find a partner,pull and twist taffy into ropes, until it lightens in color.
Break ropes into pieces about 2 inches long.
wrap pieces in waxed paper and twist ends.

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~CHOCOLATE TAFFY~

2 tablespoons unsalted butter, plus
additonal unsalted butter, for greasing
1/3 cup Dutch-processed cocoa powder
3/4 cup water
1 1/2 cups sugar
1 cup light corn syrup
1 teaspoon white vinegar
1 teaspoon baking soda
1/4 teaspoon salt
confectioners' sugar, for dusting
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Line a heavy baking sheet, not a cookie sheet it should have sides, with a heat proof silicone mat or grease generously with butter. Lay the sheet on a heatproof surface.
In a medium bowl, whisk together the cocoa powder and water until the mixture thickens, then pour through a mesh strainer into a heavy 6 quart non stick pot. Add the sugar, corn syrup, butter, vinegar, baking soda, and salt and whisk to combine. The mixture should not fill more than half the pot as it will boil and rise during cooking. Boil over moderate heat, stirring occasionally during the first 5 to 10 minutes (when mixture is foamy), then do not stir (mixture will bubble vigorously, but settle in the pot). Continue cooking until an instant read thermometer registers 250 degrees (about 15 to 20 minutes), stir in 2 tablespoons of butter until combined, and carefully pour into prepared pan without scraping the pot.
Using a lightly buttered metal pastry scraper or wooden spoon, begin to fold the cooler edges of taffy onto the center (The taffy will become firmer on the edges after a few minutes, but the heat will be concentrated in the center). Taffy will be very soft initially and seem like a thick liquid. Avoid scraping the bottom of the pan.
When taffy is still hot but cool enough to handle, butter your gloved palms generously and gather taffy mass in your hands (you may need to use the scraper to help you). Begin to "pull" taffy in an even thickness by stretching the mass about 1 foot apart in both hands. (taffy may seem very soft and sticky). Bring both ends of taffy back to each other to form a loop and pull, stretching your arms slightly. Twist the end if you like and bring it back to the top. Taffy may feel very soft at first, but it will begin to get harder to pull. Continue pulling until the taffy is lighter in color and has a satin-matte sheen (it will look somewhat like rope) but remains soft and pliable, about 10 minutes (temperatures and humidity may vary and take longer).
When it cools to room temperature, transfer to a clean cutting board and divide into quarters using a heavy knife. Dust lightly with confectioners sugar, roll or stretch the taffy into a log about 3/4 inch wide, and cut into 3/4 inch long pieces. If knife becomes sticky grease knife with butter. Wrap each piece of taffy in waxed paper and store in air tight container. Taffy will stay fresh for 1 week in a container.

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~ORANGE TAFFY~

2 cups sugar
2 cups light corn syrup
1 (6 ounce) can frozen orange juice concentrate, undiluted
1 pinch salt
1 cup half-and-half cream
1/2 cup butter or margarine

In a heavy saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and cook until a candy thermometer reads 245° (firm-ball stage). Add cream and butter; heat and stir until mixture reaches 245° again. Pour into a greased 15-in. x 10-in. x 1-in. pan; cool. When cool enough to handle, roll into 1/2-in. logs or 1-in. balls. Wrap individually in foil or waxed paper; twist ends.
=)

Answer 2

Grandmother's Molasses Taffy

Ingredients

(1 servings)

1 c Molasses
1/2 c Sugar, granulated
1/2 c Brown sugar
1/3 c -Water
2 tb Butter
1/4 ts Baking soda
1 pn -Salt


Instructions

Tire a la Melasse de Grand-Mere
Quebec's sweet tooth is often satisfied by this old-fashioned candy made from molasses and sugar. This recipe belongs to Marguerite Legault, a member of Les Fermieres de Thuroso, a rural woman's group in the town on the Ottawa River.
In a medium, heavy saucepan, combine molasses, granulated and brown sugars and water. Heat to boiling and stir to dissolve sugars. Let mixture boil, without stirring, until syrup reaches the hard ball stage (260F/125C) on a candy thermometer. Remove from heat, stir in butter, baking soda, and salt. Immediately pour onto a buttered marble slab or baking sheet. When cool enough to handle, butter hands and gather taffy into a ball. Pull taffy between hands and continually stretch and fold again until taffy turned lighter in colour (this can take from 5 to 15 minutes.) Stretch and twist taffy into a rope about 1 inch thick and cut into pieces using buttered scissors. Wrap each piece in waxed paper. MAKES:
ABOUT 48 PIECES

Answer 3

Peanut Butter Taffy

3/4 cup sugar
1 cup maple syrup
1/2 cup corn syrup
1/4 tsp. salt
1/8 cup water
2 oz. melted chocolate
1/4 cup peanut butter

Cook sugar, syrups, salt and water together stirring constantly until the sugar is disolved. Cook to 288 degrees or to soft crack. Add chocolate and pour ito a greased pan. When cool enough to pull, spread with peanut butter and fold over and pull enough to mix the peanut butter throughly with candy. Cut into pieces and wrap each in a piece of waxed paper.

Salt Water Taffy

2 cups sugar
5 Tbsp. water
1 Tbsp. butter
1 tsp. vanilla extract
pinch cream of tartar

Disolve sugar in water. Add butter and cook without stirring to 290. Add the extract and cream of tartar and pour into a buttered pan. When cool enough to handle pull until cold and proceed as above for Peanut Butter Taffy.

Nut Taffy

2 cups sugar
1 cup light corn syrup
1/2 cup chopped nuts (Black Walnuts)
Boil sugar and syrup to 272 degrees. Sprinkle on the nuts and proceed as for the other recipes above.

Answer 4

You but it from a store silly. Just look for "Laffy Taffy."

Answer 5

idk call willy wonka :P