Best Salt Water Taffy Recipes

SALT WATER TAFFY

Steps:

• In a heavy saucepan, mix together sugar and cornstarch.
• Stir in corn syrup, water, salt, and margarine.
• Place over medium heat and stir until sugar dissolves.
• Cover pan and bring to a boil for 2 to 3 minutes.
• Uncover, place thermometer in pan and cook to 266°F
• Remove from heat and add food coloring and flavoring oil.
• Stir gently, pour onto a greased marble slab or a shallow greased pan to cool.
• When cool enough to handle, grease hands and pull until light and has a satiny gloss.
• Pull into a long rope, cut with scissors and wrap in waxed paper squares, twisting ends.
• Makes 50 pieces.

SALT WATER TAFFY

Steps:

• 1. Put brown sugar,corn syrup,butter and water into a saucepan or iron kettle. Bring to a boil, stirring occasionally, until mixture reaches 256 or until it forms a hard ball when tested in cold water.
• 2. Add salt and glycerine. Pour onto a greased marble slab and when cool enough to handle(be careful-hot sugar burns) pull until light in color.
• 3. Add vanilla while pulling. Pull out in round sticks the size of kisses. Lightly oil a scissors with vegetable oil or spray. Cut pieces 3/4 inch in length. Roll up in waxed paper and twist ends.

THE PERFECT LOW-SUGAR KOOL-AID SALT WATER TAFFY

Steps:

• Butter the sides of a large, heavy-bottomed saucepan or spray down with Pam.
• Add to the pan the first four ingredients.
• Cook over medium heat, stirring constantly.
• Cook to 245 degrees (firm ball stage) while constantly stirring.
• Remove from heat and continue to stir until mixture stops boiling.
• Add margarine and koolaid mixture.
• Return to heat and continue to stir until mixture reaches 245 degrees again.
• Remove from heat but continue to stir until mixture stops boiling.
• Pour mixture into a greased 15 x 10 pan.
• Let cool.
• When completely cooled, cut into 1 inch strips.
• Butter fingers.
• Grab a strip and start pulling. Keep pulling. Strip will SLOWLY turn whiter. Use your own judgement as to what consistency you want your taffy.
• Wrap in waxed paper or foils.

CHOCOLATE-MINT SALT WATER TAFFY

Steps:

• Melt chocolate and butter in top of double boiler.
• Mix rest of ingredients, except extract, in large heavy bottomed pot and cook over high heat, stirring constantly, until sugar is dissolved.
• Lower heat and continue cooking without stirring to 262º (hard-ball stage).
• Remove from heat, add chocolate and butter, stirring only enough to blend.
• Pour into a shallow greased pan. Put flavoring in center of the mass and work carefully into the mixture. When cool enough to handle, remove from pan, divide into pieces, and pull until somewhat lighter in color.
• When cold, cut into bite-sized pieces.
• Wrap in waxed paper or candy wrappers.

SALT WATER TAFFY

Steps:

• 1. Mix sugar and corn starch in 1 1/2 Qt heavy bottom saucepan.
• 2. Stir in corn syrup, water, salt and butter.
• 3. Cook over medium heat, stirring constantly, until mixture boils and sugar is completely dissolved.
• 4. Continue cooking, without stirring, until temp on candy thermometor reaches 260 F. If you dont have one; take a small amount and drop it into very cold water, it should form a ball and hold its shape when removed from the water.
• 5. Remove from the heat and add the vanilla.
• 6. Grease the sides and bottom of a 9X9 pan. Pour mixture into pan and let sit until cool enough to handle.
• 7. Pull and fold in half. Continue pulling and folding until it has a satin finish and light color.
• 8. Take a piece and pull until 1/2 inch thick.
• 9. Cut with scissors into 1 inch pieces.
• 10. Wrap in waxed paper squares.

SALT WATER TAFFY

Steps:

• 1. combine sugar, syrup and 1 cup water in 2-quart saucepan. cook slowly stirring constantly, until sugar dissolves. cook to hard ball stage 265 degree without stirring
• 2. remove from heat , stir in remaining ingredients. Pour into buttered 15 1/2 x 10 1/2 x 1 inch pan
• 3. cool until comfortable to handle. butter hands gather taffy into a ball and pull. when candy is light in color and gets hard to pull. cut into fourths. pull each piece into long strands about 1/2inch thick. with buttered scissors quickly snip bite size peices. wrap each peice in wax paper

SALT WATER TAFFY

Steps:

• Mix sugar and cornstarch in 1-1/2 quart saucepan.
• Stir in next four ingredients.
• Cook over medium heat, stirring constantly, until mixture boils and sugar is completely dissolved.
• Continue cooking, without stirring, until temperature reaches 260°F, or until a hard but plastic ball is formed in cold water.
• AFTER BOILING HAS CEASED, stir in flavoring and coloring.
• Pour onto lightly greased cookie sheet.
• Let stand until cool enough to handle.
• Grease hands and pull until it has a satin-like finish and light color.
• Cut into 1 inch pieces.
• Wrap in waxed paper.

SALT WATER TAFFY RECIPE - (4/5)

Steps:

• Prepare a heat safe dish by lightly buttering it. If you are making more than one flavor, prep said amount of dishes. Also lightly butter a spatula for each flavor. And have each flavor and food color ready. In a saucepan, sift together sugar and cornstarch. Stir in corn syrup, water, salt and margarine. Place over medium heat and stir until sugar dissolves. Cover pan and bring to a boil for 2 or 3 minutes. Uncover, place thermometer in pan and cook to 256 - 266 degrees F. The lower temperature will result in a chewier taffy, the higher a more brittle texture. Remove from heat and add food color and flavoring. Stir gently, pour into prepared dish/pan. When cool enough to handle, grease hands and pull the warm candy with fingertips, pulling out to about 12 inches at first. Quickly turn candy back from fingertips of one hand to the other hand, then catch center and pull again. This will incorporate air into the candy. Continue pulling until taffy is light in color and has a satiny gloss, about twenty minutes. Pull into a long rope, cut with greased scissors and wrap in waxed paper squares, twisting ends.