Saltwater Taffy

By The Canadian Living Test Kitchen

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Saltwater TaffyFlavouring oils are ideal for candy making because of their intense flavour. You can purchase them, as well as edible glycerin (also known as food-grade glycerin), where candy-making supplies are sold. Some essential oil flavourings, such as grape, come precoloured, so it's not necessary to add food colouring. To make traditional pastel-coloured candies, keep colouring to a minimum.1 user reviews.

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Saltwater Taffy
Photography by Matthew Kimura

This recipe makes 75 pieces servings

Nutritional Info
Per piece: about	-
cal	2626 cal
pro	0 g0g pro
total fat	00 total fat
sat. fat	00 sat. fat
carb	6 g6g carb
fibre	0 g0g fibre
chol	1 mg1mg chol
sodium	29 mg29mg sodium
potassium	0 mg0mg potassium

Flavouring oils are ideal for candy making because of their intense flavour. You can purchase them, as well as edible glycerin (also known as food-grade glycerin), where candy-making supplies are sold. Some essential oil flavourings, such as grape, come precoloured, so it's not necessary to add food colouring. To make traditional pastel-coloured candies, keep colouring to a minimum.

Ingredients

1-1/3 cups granulated sugar 1-1/3 1-1/3cups cupsgranulated sugar
2/3 cup white corn syrup 2/3 2/3cup cupwhite corn syrup
1/2 cup water 1/2 1/2cup cupwater
2 tbsp cornstarch 2 2tbsp tbspcornstarch
2 tsp edible glycerin 2 2tsp tspedible glycerin
1-1/4 tsp sea salt 1-1/4 1-1/4tsp tspsea salt
2 tbsp unsalted butter 2 2tbsp tbspunsalted butter
1/4 tsp essential oil flavouring 1/4 1/4tsp tspessential oil flavouring
Paste food colouring Paste food colouring
Icing sugar Icing sugar

Preparation

In large heavy saucepan, stir together sugar, corn syrup, water, cornstarch, glycerin and salt. Bring to boil over medium heat; cook, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reaches hard-ball stage of 260°F (126°C), or when 1 tsp (5 mL) hot syrup dropped into cold water forms hard ball, about 8 minutes.

Remove from heat. Stir in butter until melted; stir in flavouring and colouring. Without scraping bottom, carefully pour onto rimmed nonstick baking mat–lined or greased baking sheet.

Let cool enough to hold indentation when pressed with finger, about 7 minutes. Using greased scraper or metal spatula, fold taffy over itself, turning and folding until cool enough to handle.

Using buttered hands, pull, fold and twist taffy until very pale (almost white), opaque, firm and more difficult to pull, about 15 minutes. (Candy becomes less sticky the more it is kneaded.)

On icing sugar–dusted surface, pull and twist into 1/2-inch (1 cm) thick rope. Using greased scissors, cut into 1-inch (2.5 cm) pieces. Wrap each in waxed paper, twisting ends. (Make-ahead: Store, uncovered, at room temperature for up to 2 weeks.)

Source : Canadian Livng Holiday Cookbook: Fall 2009