Taffy

Total Time:
55 min
Prep:
25 min
Inactive:
20 min
Cook:
10 min

Yield:
360 pieces/6 pounds
Level:
Intermediate

Ingredients
  • 2 pounds sugar
  • 4 pounds corn syrup
  • 2 tablespoons butter
  • 3/4 cups milk
  • 3 drops red or peach coloring
  • 2 teaspoons peach flavoring, for taste
  • Cornstarch, for sprinkling on pulling table
  • Special equipment: 4 (15 1/2 by 10 by 1-inch) well-buttered baking pans; table or marble slab, for pulling; yardstick; waxed paper, cut into 2 by 4-inch rectangles, for wrapping and twisting
Directions

In a saucepan, mix together the sugar, corn syrup and butter, stirring over high heat until mixture reaches 240 degrees F on a candy thermometer. Reduce heat and slowly add milk and cook until thermometer reaches 248 degrees F.

Pour mixture onto the 4 buttered baking trays. When taffy is cool enough to handle, butter your hands and bring corners to the center to form into a ball. Take all 4 balls and form into 1 large ball.

Place onto a table or marble slab so you and a helper can start the pulling process. Start folding and stretching your taffy ball. You should pull the taffy from your friend, fold over and over in your hands, then let your friend pull the taffy from you, repeating this process until the taffy turns light in color. Pulling the taffy adds tiny air bubbles throughout the candy, making it lighter and chewier.

Place the taffy on your pulling table/slab, add the color and flavoring, and start the pulling process all over again until the liquids are well incorporated and the taffy is the color you want.

Now you can lay the taffy on the table that has a small amount of cornstarch to keep it from sticking. While still soft, press into a 3/4-inch thick sheet. Take a yardstick and cut a straight line with buttered scissors or knife. Continue cutting the taffy into 1/2 to 3/4-inch wide strips. Cut strips into pieces that you want to wrap, about 2-inches. Begin wrapping the pieces in the waxed paper and twisting the ends.

*Cook's Note: will keep for 6 months in airtight container at room temperature.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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    I followed this recipe to the letter, being very careful to follow each direction carefully. After cooling, I had 4 trays of goop that was nowhere near solid enough for pulling. This came nowhere close to being taffy and it wasted 4 pounds of perfectly good taffy. I am sorely disappointed and will not be using this disaster of a recipe ever again.
    I would suggest halving this recipe unless you have lots of strong young men around to pull it, luckily there happened to be several of them at my house and the taffy turned out great. I remember my mom having lots of neighborhood kids over to our house and pulling taffy when I was a child and doing this brought back so many fond memories. This taffy is fun to make and tasty. Try it and make some great memories for yourself. Linda =)
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