Best Nanas Cream Candy Pulled Taffy Recipes

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OLD FASHIONED PULL TAFFY



Old Fashioned Pull Taffy image

Boy does this one take me back to my early days...pulling taffy in my kitchen when I was a little girl with my family. This is an old favorite that has been around for ever. My Dad was the one who taught my older siblings back in the 40's how to make this, I came along in the 50's, caught the tail end of our taffy pulling days....

Provided by Carole F

Categories     Candies

Number Of Ingredients 6

2 c karo syrup (dark or light)
1 c sugar
2 Tbsp butter
1 Tbsp apple cider vinegar
1/4 tsp baking soda
1 tsp vanilla extract

Steps:

  • 1. Combine first 4 ingredients in a heavy saucepan. Bring to a boil over medium heat stirring constantly. Continue to cook to a hard ball stage, 260 degrees on candy thermometer..or until a small amount of syrup mixture forms a ball in COLD water.
  • 2. Remove from heat, stir in baking soda and vanilla. Beat until smooth and creamy. Pour into a buttered pan. Let stand until cool enough to handle. Don't wait too long, or it will harden on you.
  • 3. Take it in your hands and pull and stretch with your fingers until satiny and light in color. Pull into long strips about 3/4 inch in diameter, (long rope like look) and then cut into 1 inch pieces with scissors. Wrap each individual piece in wax paper..and twist on each end. Makes about 1 1/4 lbs. of taffy.

MOLASSES CANDY (OLE' FASHIONED PULL TAFFY)



Molasses Candy (ole' fashioned pull taffy) image

Make and share this Molasses Candy (ole' fashioned pull taffy) recipe from Food.com.

Provided by Dee514

Categories     Candy

Time 25m

Yield 1 1/2 Pounds (approx.)

Number Of Ingredients 6

2 cups light molasses
1 cup firmly packed brown sugar
2 tablespoons butter
1/3 cup water
1 tablespoon cider vinegar
1 pinch baking soda

Steps:

  • In a heavy saucepan, over medium heat, cook all ingredients stirring constantly until sugar is dissolved.
  • Continue cooking, stirring occasionally, to the hard ball stage, about 260°F on candy thermometer (or a small amount of mixture dropped into cold water forms a hard ball).
  • Pour mixture into a buttered shallow pan and allow to cool.
  • When cool enough to handle, rub butter on hands and pull the candy (small portions at a time) until light golden in color and candy has a satin-like finish.
  • Pull into long strips 3/4 inch in diameter and cut into 1 inch pieces with a scissors.
  • When completely cooled, wrap each piece in waxed paper, twist waxed paper closed at each end.

HONEY CREAM TAFFY



Honey Cream Taffy image

An old-fashioned favorite, this golden taffy gets my whole family pulling together in a special way! We wrap the melt-in-your mouth confections in twists of waxed paper and give them out to our holiday visitors.

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield about 5 dozen.

Number Of Ingredients 4

1 tablespoon butter, softened
1 cup heavy whipping cream
2 cups honey
1 cup sugar

Steps:

  • Grease a 15x10x1-in. pan with butter; place in the refrigerator. In a large deep heavy saucepan, combine cream and honey. Add sugar; cook over medium heat and stir with a wooden spoon until sugar is melted and mixture comes to a boil., Cover pan with a tight-fitting lid and boil for 1 minute. Uncover; cook, without stirring, until a candy thermometer reads 290° (soft-crack stage). Remove from the heat and pour into prepared pan (do not scrape sides of saucepan). Cool for 5 minutes. Using a wooden spoon, bring edges of honey mixture into center of pan. Cool 5-10 minutes longer or until cool enough to handle., Using buttered hands, pull and stretch taffy until ridges form. (Taffy will lose its gloss and become light tan in color.) Pull into ropes about 1/2 in. thick. With a buttered kitchen scissors, cut into 1-in. pieces. Wrap individually in plastic wrap or waxed paper.

Nutrition Facts : Calories 63 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 4mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.

OLD-TIME TAFFY PULL



Old-Time Taffy Pull image

This is a delicious and basic recipe for taffy. Enjoy.

Provided by Monica

Categories     Desserts     Candy Recipes

Yield 16

Number Of Ingredients 10

1 cup white sugar
¼ cup light corn syrup
⅔ cup water
2 tablespoons butter
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons almond extract
½ cup sliced almonds
10 drops green food coloring

Steps:

  • Butter one 8 inch square pan; set aside.
  • In a 2 quart saucepan over medium heat, combine the sugar, corn syrup, water, butter, cornstarch and salt. Mix together well and bring to a boil. Heat without stirring until a candy thermometer reads 250 degrees F (120 degrees C).
  • Remove from heat; stir in vanilla, almond extract, almonds and food color. Pour into pan. Let stand until cool enough to handle. (Taffy should be lukewarm in center as well as at the edges.)
  • At this point, fold, double and pull the taffy until it is light in color and stiff. Butter hands lightly if taffy begins to stick. Cut taffy into pieces with scissors and wrap the pieces with plastic wrap to maintain shape.

Nutrition Facts : Calories 97.6 calories, Carbohydrate 17.5 g, Cholesterol 3.8 mg, Fat 3 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 1 g, Sodium 158.8 mg, Sugar 14 g

PULLED MOLASSES TAFFY



Pulled Molasses Taffy image

Meet the Cook: French-Canadian children traditionally make this soft, chewy taffy on November 25, the feast day of St. Catherine. Bert, my husband, and I farm on the largest of the Thousand Islands. Often some of our nine children, 18 grandchildren and three great-grandchildren get in on the fun of pulling the taffy. -Betty Woodman, Wolfe Island, Ontario

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 14-1/2 dozen.

Number Of Ingredients 6

5 teaspoons butter, softened, divided
1/4 cup water
1-1/4 cups packed brown sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1/3 cup molasses

Steps:

  • Butter a 15x10x1-in. pan with 3 teaspoons butter; set aside. In a heavy saucepan, combine the water, brown sugar, vinegar and salt. Bring to a boil over medium heat. Cook and stir until a candy thermometer reads 245° (firm-ball stage), stirring occasionally. Add molasses and remaining butter. Cook, uncovered until a candy thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat; pour into prepared pan. Cool for 5 minutes or until cool enough to handle., With buttered fingers, quickly pull half of the candy until firm but pliable. Pull and shape into a 1/2-in. rope. Cut into 1-1/4-in. pieces. Repeat with remaining taffy. Wrap pieces individually in foil or waxed paper; twist ends. Store in airtight containers in the refrigerator. Remove from the refrigerator 30 minutes before serving.

Nutrition Facts : Calories 17 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 11mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

NANA'S CREAM CANDY (PULLED TAFFY)



Nana's Cream Candy (pulled Taffy) image

I remember helping nana with the pulling and actually enjoying it. Now i have my lil guy help me! Its a bit of work but worth it in the end!! You can use many flavors for this peppermint, orange, vanilla, molasses, coffee, coconut, lemon, banana, lemon etc. Use your imagination! You can also use food coloring to color the taffy...

Provided by Deneece Gursky

Categories     Candies

Number Of Ingredients 7

2 cups sugar
1 1/2 cups water
1 cup white corn syrup
1 t salt
2 t glycerin (you should be able to get this at walgreens cvs etc in the pharmacy department)
1 t vanilla (or whatever other flavor you prefer)
2 t butter

Steps:

  • 1. Put all ingredients except the vanilla (or whatever flavor you use) and butter into a heavy sauce pan.
  • 2. Bring your taffy to a boil over medium high heat. Let it keep on a boiling until your candy thermometer reaches 258 degrees. This should take about 35-40 minutes. (if you put a bit of taffy on a spoon and run some cold water over the top it should look kind of stiff if it is ready to go..over cooking makes it hard to pull and under cooking makes it too sticky to pull)
  • 3. Remove taffy from heat and add vanilla. Then add butter and stir until all the butter has melted.
  • 4. Butter a cookie sheet and Pour the taffy onto the sheet (it should be a golden yellowish color)
  • 5. Let taffy cool until it is cool enough to handle. Now pinch taffy on sheet into about 12 seperate sections. (little circlish shapes on the sheet)
  • 6. When the candy is cool enough to pick up everyone gets a piece and it is time to start pulling and folding. Pull and stretch the taffy and then fold it into itself. pull and fold over and over until your taffy is a nice white color.
  • 7. Now stretch these pieces into ropes and put on wax paper. Now break it into pieces and wrap in wax paper twisted at edges. (A grandma tip: hold rope in palm of your hand and tap it with the back end of a butter knife or similiar object. this should break the taffy easily.
  • 8. Note: If adding food coloring to taffy add it at the same time you add the flavoring.

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