Best Welsh Taffy And Fanny Taffi A Ffani Recipes

WELSH TOFFEE CYFLAITH

Steps:

• Using an enameled or stainless steel saucepan over low heat, gradually dissolve the sugar in the boiling water. Stir it continuously with a wooden spoon until the sugar is thoroughly dissolved. This usually takes from 20 to 30 minutes.
• Remove the saucepan from the heat, add the lemon juice and the softened butter, and stir them into the sugar. Boil this mixture fairly briskly, WITHOUT STIRRING it, for 15 minutes.
• Gently drop a teaspoonful of the mixture into a cupful of cold water; if it hardens at once, it has reached the required consistency (soft-crack stage).
• Pour the mixture slowly onto a buttered marble slab or large flat dish. Do not scrape the saucepan clean as the scraping might turn the toffee back into sugar.
• Use extra butter to butter your hands. Pull the taffy into long golden strands while it is still hot. Cut the taffy in smaller pieces. To make about 3 pounds.
• Welsh Fare S. Minwel Tibbott.

OLD-TIME TAFFY PULL

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.

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.

OLD FASHIONED MOLASSES TAFFY

Steps:

• Lightly grease a baking sheet. Bring the sugar, molasses, water, and vinegar to a boil in a saucepan over medium heat. Cook and stir until the sugar has reached the hard ball stage, 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
• Remove from the heat, and stir in the butter and baking soda. Pour the mixture onto the prepared baking sheet, and allow to cool until cool enough to handle, 10 to 15 minutes.
• Once cool enough to handle, fold the taffy in half, then pull to double its original length. Continue folding and pulling until the taffy has turned golden brown, and is too stiff to pull anymore. Cut the taffy into bite sized pieces, and wrap in waxed paper. Store in an airtight container.

ANY FLAVOR TAFFY

Steps:

• Butter 2 large baking sheets, and set them aside.
• In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt, and stir to blend. Bring to a boil over medium heat, and cook until the mixture reads 250 degrees F (120 degrees C) on a candy thermometer. Remove from heat, and immediately stir in the drink mix powder. Quickly pour out onto the prepared baking sheets, and let stand until cool enough to handle.
• Grab a few helpers, and butter everyone's hands. Stretch (pull) the taffy until it lightens in color, and becomes firm. Roll into bite size pieces, and wrap in small squares of waxed paper.

VINEGAR TAFFY

Steps:

• Butter a baking dish and set aside.
• In a large saucepan over medium heat, combine sugar, vinegar, butter, cream of tartar, and salt. Heat, stirring occasionally, until sugar is melted. Do not stir once mixture comes to a boil.
• Cook candy until mixture reaches 250 to 265 degrees F (121 to 129 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from heat and pour into prepared dish.
• Pull taffy by stretching out into a rope with buttered hands, folding the candy over and repeating, until taffy is white and porous and becomes too stiff to pull. Cut into 1-inch pieces with buttered kitchen shears. Wrap taffy pieces in waxed paper and store in an airtight container.

WELSH TAFFY AND FANNY (TAFFI A FFANI)

Steps:

• Put the sugar, water, vinegar and butter into a cast iron saucepan and cook them over medium heat, stirring constantly until the sugar has dissolved. Bring the mixture to a boil, and boil it for 15 minutes. Test a teaspoonful of the boiling mixture in cold water; if it hardens at once (soft crack stage) remove the mixture from the heat.
• Pour the bulk of the mixture into a buttered or oiled platter or marble slab, but retain a little in the saucepan, and keep the saucepan in a large pan filled with warm water to prevent the taffy mixture from hardening.
• Grease your hands with butter and, as quickly as possible, pull the poured taffy while it is hot, adding a few drops of peppermint extract while pulling. Continue pulling until the taffy turns a creamy color, then pull it into long, flat strips about 1 inch wide.
• Butter or oil the slab or dish again. Lay the taffy strips on the slab or dish. Pour the reserved taffy mixture in a thin stream onto the taffy strips to form a thin brown line along the center of each one. Cut the taffy into small pieces before it hardens. Makes about 3/4 pound.
• Welsh Fare S. Minwell Tibbott.