My taffy is just a bubbly liquid in the pot...what do I do now?

Question

It's just bubbling. HELP!

It was supposed to be caramel...there's milk, brown sugar, light corn syrup, and butter in it.

It looks like there's dark liquid but a layer of snowflake-looking crystals on top. It was really liquidy but would boil, so I poured it into the pan. Do I put it in the fridge?

Answer 1

This is why they called it a "taffy pull" in years gone by! Remove your taffy from the heat and begin "beating" it with a sturdy spoon until it starts to thicken. If you have a friend, then grease up your hands and begin stretching and pulling your candy until it is cooled and light in color. The texture should be quite thick but not solid. After pulling it for 15 - 30 minutes or more, place in a greased pan and cut into squares. Place each square in a waxed paper wrapper.

Answer 2

2 cups sugar2 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 knifeMix 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.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.

• Why do I need to stop stirring after the syrup begins to boil?
• What is the soft-crack stage and how can I tell when I’ve reached it?
• Why do I wash down the sides of the pan?

Did You Know?
Molasses taffy was one of the first kinds of homemade candy in the United States. (A recipe for molasses taffy)

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.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. Why do I need to pull the taffy?



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.Try leaving out the corn syrup and see what happens! When we tried this, we ended up with a crystallized candy with a melt-in-your-mouth texture very similar to after-dinner mints.

• Try not pulling some of the taffy—what is the texture of the resulting candy?

• Try adding 1/8 teaspoon of baking soda before pouring out the syrup. This will create many tiny bubbles that should result in a lighter, chewier texture.

• Try twisting together taffy ropes of different colors or flavors for fun new combinations.

Answer 3

Pour it into moulds or onto wax paper on a tray and let it cool. For pulled taffy...pull it as it cools.