Prep 1 hr
Cook 20 mins
An old childhood favorite during the holidays. My sister and I loved pulling this candy.
Make and share this Saltwater Taffy recipe from Food.com.
- 2 cups sugar
- 1 cup light corn syrup
- 1 cup water
- 1 1⁄2 teaspoons salt
- 2 teaspoons butter or 2 teaspoons margarine
- 1⁄4 teaspoon peppermint oil (or any other flavor you like)
- 7 drops red food coloring or 7 drops green food coloring
- Butter the sides of a 2 qt saucepan.
- Add to the pan the sugar, corn syrup, water and salt.
- Cook over med heat, stirring constantly until sugar is dissolved.
- Continue cooking to 265 degrees (hard-ball stage) without stirring (mixture should boil gently over entire surface).
- Remove from heat.
- Stir in butter or margarine, flavoring and color.
- Pour into a buttered 15x10x1 inch pan.
- Cool about 20 minutes or until easily handled.
- Butter hands and pull candy until difficult to pull.
- Cut into fourths.
- Pull each piece into a long strand about 1/2 inch thick.
- Cut taffy into bite size pieces using buttered scissors.
- Wrap each piece in clear plastic or plastic wrap with a Christmas design.
- Store overnight.
Has no one realized that 265 degrees is WAY too high for taffy? I tried it without thinking and ended up getting "taffy" that wouldn't even bend. It shattered into pieces. I cut my losses and called it "painted glass candy".
Note to Self: Do NOT use a teflon covered pan to pour this out on. We used a teflon covered pan that had a couple of scratches on it. The candy got into those scratches and pulled that teflon right on up. Ruined out batch, but we pulled it anyway for practice. It pulled great. Its amazing how it turns white as you pull it. What we ate out of the cooking pan (after it cooled) had a wonderful flavor! We will definately do this again, but using a glass cake pan to cool it in.
Paintedglass is right- it should be at Soft ball stage. I have a glump of stretched hardened candy and three blisters..... :(