I’ve been seeing salt water taffy EVERYWHERE. It was on Glee, I’ve stumbled upon it several times, and I’ve seen them on display. Since I don’t really recall ever eating salt water taffy myself, I was like, what the heck, why not, I’ll make some of my own.
The reason why I called it 2.0 is because there is a failed version of this taffy that I made earlier. Lets just say, golden corn syrup isn’t as pretty as light corn syrup =P
FAIL
So friends, don’t use golden syrup, use the clear stuff!
Materials:
Waxed paper cut into 2x3ish sized pieces to wrap the candy
Extra waxed paper for spacing the candy
Ingredients:
2 cups sugar
2 tbsp cornstarch
1 cup LIGHT corn syrup
1 tsp salt
2 tbsp butter
1/4 tsp lemon extract
Yellow food colouring
AND not for the recipe but for testing:
A container of ICE COLD water. (you need this to figure out when the taffy is ready)
Directions:
1. Butter a heatproof dish and set aside.
2. Sift sugar and cornstarch together in pot. Ensure that they are well mixed.
3. Add all other ingredients to pot, and mix over medium heat, stirring until sugar is dissolved.
4. Bring mixture to a boil. Once it’s boiling, stop stirring! Click here to see why. This should only take about 10 minutes or so.
4. Once the mixture is at a soft crack stage, remove from heat and mix in food colouring and lemon extract.
5. Pour into prepared heatproof dish/bowl and let sit until cool enough to handle. Do not jostle the dish or else the taffy will stick to the bowl (cause the butter will be mixed in instead of coating the dish)
6. Once cool enough to handle, take the warm taffy out of the bowl to pull and stretch until it’s a light colour and has a taffy-y kind of gloss. Pull and stretch then catch the centre and repeat so that all of the taffy gets lots of air incorporated into it.
7. Stretch into half inch or one inch strings (size depends on how big you want taffy to be, I made them about the width of my fingernail), and cut them to about an inch with greased scissors or a butter knife. Make sure the pieces don’t touch cause they’ll be a hassle to pull apart to wrap. I cut all of the pieces right away because the taffy got harder to handle as it got cooler.
8. Set the pieces on sheets of waxed paper so they don’t stick together/to whatever surface they’re on.
9. Wrap all the pieces, then enjoy!
This is the colour difference between the stretched and unstretched taffy.
This makes 50-100 pieces of taffy, depending on how big you make the pieces of taffy. It can be a lot of wrapping =P
I’ll post the pictures of taffy 1.0 later =P
