Since we got some requests for the recipe that we use for Saltwater Taffy, here it is:
Saltwater Taffy
Ingredients:
1 cup sugar
3/4 cup light corn syrup
2/3 cup of salt water, or 2/3 cup fresh water + 1 tsp. salt
1 tbsp. cornstarch
2 tbsp. sweet butter
2 tbsp vanilla
3 to 4 drops of reed food coloring
Mix all ingredients in a medium sized saucepan. Cook over medium heat, stirring constantly, until the mixture reaches 260 degrees on a candy thermometer, or until a bit of the mixture dropped into iced water forms a hard ball. Remove from heat. Pour into a buttered 8×8x2 inch square pan. Allow to cool slightly, and pull taffy until shiny, stiff and light in color. If taffy begins to get too sticky, butter hands lightly. Pull into long strips about 1/2 an inch wide. Using scissors, cut into 1-inch pieces and wrap them individually in waxed paper. Keep in an airtight container. Makes about 1 pound.
{ 4 comments… read them below or add one }
Say, can you tell me what “sweet butter” is? Isn’t it just regular butter? I’ve always wondered.
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Cool recipe!
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I’m all caught up and that’s a very cool recipe. You think that could count for science? Didn’t think so.
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This looks like so much fun!!
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