Best Taffy No Apple Recipes

TAFFY APPLE SALAD

Steps:

• Combine the pineapple chunks and marshmallows. Mix together, cover and refrigerate overnight.
• In a medium saucepan, stir together the pineapple juice, egg, flour, vinegar and sugar over medium low heat. Cook and stir sauce until thickened. Transfer to a medium sized bowl, cover and refrigerate overnight.
• In a large bowl, blend together the marshmallow mix and sauce. Stir in the peanuts, whipped topping and apples. Refrigerate until serving time.

WARM TAFFY APPLES WITH CINNAMON TWISTS

Steps:

• Peel and core the apples, leaving them whole. Cut the tops and bottoms off the apples to give them flat surfaces to rest on. In a skillet, melt the butter over medium heat. Stir in the sugar and cook over medium-high heat, stirring, until the mixture begins to turn golden brown and caramelized. Add the brandy and lemon juice and stir to blend. Adjust the heat so the mixture remains at a simmer. Place the apples in the liquid and simmer until the submerged portion is tender, about 15 minutes. Turn the apples over and cook until tender all the way through, about 15 minutes more. Remove from the liquid and set aside to cool.
• Preheat the oven to 400 degrees F. Line a sheet pan with parchment or buttered waxed paper. Unroll the puff pastry on a work surface and brush the pastry with melted butter. In a small bowl, toss together the sugar and cinnamon and sprinkle evenly over the pastry. Working lengthwise, cut the pastry into 6 even strips, each 3/4-inch wide. Twist the strips, keeping the cinnamon sugar on the inside, to make long twisted "straws." Transfer to the prepared pan, run your fingers along the twists to straighten, and bake about 20 minutes, until puffed and golden brown.
• Pour the sugar into the center of a saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over medium heat, bring to a boil without stirring. Cook until light caramel in color and immediately remove from the heat. Carefully (it will bubble up and may splatter) stir in the cream with a wooden spoon until smooth.
• To serve, place an apple on each serving plate. Drizzle with caramel sauce, sprinkle with peanuts, and place a pastry straw in the hole of each apple so that it sticks up like a wooden stick.

TAFFY APPLE SALAD

Steps:

• Drain pineapple, reserving juice. In a large bowl, combine pineapple and marshmallows; cover and refrigerate for several hours. , In a saucepan, combine the egg, sugars, flour, vinegar and reserved pineapple juice; cook and stir until mixture thickens and reaches 160°. Remove from the heat; cool. Cover and refrigerate. , Fold whipped topping into the chilled dressing. Add the apples and peanuts to the pineapple and marshmallows. Fold dressing into fruit mixture. Refrigerate leftovers.

TAFFY APPLES

Steps:

• Grease a cookie sheet liberaly with butter.
• Push stick or skewers into apples.
• In a large heavy sauce pan combine sugar and water.
• Cook over low heat and stir continuously until sugar dissloves.
• Add cream of tartar, butter, vinegar, and cream and cook stirring constantly, until mixture reaches soft crack stage or 290 degrees on a candy thermometer.
• Remove the pan from heat.
• Dip each apple into mixture and coat, then place on cookie sheet.
• Allow taffy to cool completely before serving.
• May package with colorful plastic wrap and ribbon.

TAFFY APPLE DIP

Steps:

• In a small bowl, beat the cream cheese, brown sugar and vanilla until smooth. Sprinkle the mixture with nuts. Serve with apple wedges.

GRANDMA'S TAFFY

Steps:

• In a large saucepan, stir together the sugar and cornstarch. Add the butter, salt, corn syrup and water; mix well. Bring to a boil over medium heat, stirring to mix in butter. Heat to 275 degrees F (134 degrees C), or until a small amount of syrup dropped from a spoon forms hard but pliable threads.
• Remove from heat, and stir in the vanilla, flavored extract and food coloring. Pour into a greased 8x8 inch baking dish. When cooled enough to handle, remove candy from the pan, and pull until it loses its shine and becomes stiff. Pull into ropes, and use scissors to cut into 1 inch pieces. Wrap each piece in waxed paper.