Sunday, July 11, 2010

Cape Cod Salt Water Taffy

(36-48 pieces)


I love salt water taffy, but had never made it. I came across this recipe on the Farmer's Almanac, and decided to give it a try. I ended up making raspberry flavoured taffy.

The taffy required about 15-20 minutes of pulling and the result was well worth the time and effort. It was probably the best salt water taffy I have tasted, and it was very fresh! This is something I will probably make again at some point.

1 cup sugar
1/2 tbsp cornstarch
2/3 cup corn syrup
1 tbsp butter
1/2 cup water
1/2 tsp salt
flavoring
coloring

Mix sugar and cornstarch in saucepan, add corn syrup, butter, and water. Stir until boiling point is reached and boil to 250 degrees F (or until a bit of syrup dropped into a cup of cold water forms a firm but not sticky ball).

Add salt, pour on greased slab, and when cool enough to handle pull until light colored.

Divide taffy in separate portions and add flavor or color as desired while it is being pulled. Lemon, orange, peppermint, lime, strawberry, or pineapple flavoring may be used along with pink, green, yellow, or orange food coloring.

Pull out until 1-1/2 inches wide and 3/4-inch thick. Cut in pieces with scissors and wrap in waxed paper.

7 comments:

Margaret Ullrich said...

Salt water taffy… what memories this brings back! Thanks for the recipe!

Gerlinde in Washington said...

Margaret, it brings back memories for me as well, especially vacations.

Shirley Jones said...

Thanks, I am going to start now.

ShyStuff said...

It won't stay soft. It turns rock hard

Gerlinde in Washington said...

Shystuff.. The only thing that I can think of is that perhaps your taffy mixture became too hot. Here's a link to another blogger who had to make several batches of taffy before she got it right. http://ourbestbites.com/2015/06/saltwater-taffy-recipe/ Hope this helps, Gerlinde

Déane Bernier said...

Qu'ajoutez-vous pour obtenir de la saveur?

Gerlinde in Washington said...

Déane, you could use something concentrated like lemon, orange or anise oil.

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