Let's Make Saltwater Taffy - Fun & Easy Recipe!
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- Опубліковано 31 лип 2024
- Saltwater taffy is easy to make! Whip up any flavors or colors you want--pulling it is the funnest part!
Printable RECIPE: icookandpaint.com/saltwater-t...
Order Lorann Bakery Emulsion here amzn.to/2Sv0qP2
RECIPE:
1/2 cup sugar
1/4 cup corn syrup
1/4 cup water
1/2 teaspoon glycerine
1/2 teaspoon salt
1/2 teaspoon butter
1/2 teaspoon extract or flavoring of your choice
Food coloring (optional)
In a small saucepan, combine sugar, corn syrup, water, glycerine and salt.
Stir constantly over medium high heat so sugar dissolves thoroughly and mixture comes to a boil.
Stop stirring and reduce heat to medium low. Allow mixture to cook to 248-252 degrees F, or firm to hard ball stage. You can also drop a small amount of the mixture into a glass of ice water/. The ball that forms at the bottom should be fairly hard, but firm enough that it can be pinched. This should take 10-13 minutes.
Remove from heat and stir in butter.
Pour hot mixture into a very lightly oiled cookie sheet or 9"x13" pan underneath which a rack has been place to protect surface below.
Allow candy to cool. Add flavoring, fold candy over and begin pulling into a long sausage shape, doubling then pulling again.
Keep pulling taffy until soft and opaque, about 5-10 minutes.
Roll taffy into a long rope and using oiled kitchen scissors, cut taffy into desired size pieces.
Wrap each piece in a square of waxed paper. - Навчання та стиль
I’ve made this recipe 3 times before and added no flavouring just vanilla, it’s turned out great every time and tastes delicious!
I should try that. Vanilla is my favorite flavor but it's not used much as a candy flavoring.
suger and cool aide make taffy
I LOVE salt water taffy! Can't wait to try this recipe myself!
Thank you Brenda, let me know how it turns out! :)
How would make this salt water taffy if it was sugar free
Does it taste salty ?
Tried this today and these turned out amazing. I did however add some citric acid for a more tart flavour. Thank you so much for the recipe!
So happy to hear that! This is not the easiest one to make so hats off to you, especially for modifying it :)
Thank you so much for that trick if we don't have the candy thermometer, it really helped!!
this is my favorite kind of candy. wish I can get some
tysvm for quick, concise recipe. too many want to do is talk bs before getting to recipe. i hate that. glad you cut to the quick.
just got a bunch from the royal winter fair! so good!
You are so talented and your recipes are awesome I just found you tonight and I’m just wanting to thank you for sharing them!
My pleasure, thanks so much :)
Thanks for sharing this recipe, great video~
That candy is like Delicious
Where can i find the stove you used in thid video along with the salt
Thanks for telling us
Looks great! I'd like to try this out.
Thanks I think you will like them :)
Lol this guy seems baked
Shel Breezy no he’s cooking
@@princessmia66 yeah cooking pies
Great Job !!!
WOW... thank you for this!
My pleasure :)
Hey! When did you go to the fair?
HELP! I’ve been making this and it goes crumbly after a few days. It’s yummy and pliable a couple days then it gets crumbly. I have them individually wrapped and then wrapped in an airtight container but they still went crumbly. They just fall apart in your mouth and aren’t chewy anymore. Why is this?
Oh no that’s not good! The only time this has happened to me is if they got forgotten and became very stale, like several months. It could be that the mixture was stirred too much during cooking. I wish I could help more but I this is all I know :)
Thank you for all the tips! I don't have a candy thermometer. The cold water detail is very helpful!
My pleasure :)
@@ICookAndPaint my taffy came out perfectly!
thanks
Thank you for sharing
My pleasure :)
What is this song called? I love it. I love it so much.
😋 Yummy👍
I love the minimalism of this recipe with only 6 essential ingredients. I love these types of minimalist recipes since they let me whip things up on the spot based on what we already have (or someone else already has like my family-in-law) without having to go shopping too often. One thing I'm wondering is if we might be able to cut out the glycerine (I'd be willing to compromise on the final texture a bit), perhaps with some tweaks to the sugar and corn syrup ratios.
I am so happy you like this recipe. Yes, you can cut out the glycerin. It makes the taffy a little more smooth with a shiny texture but it still turns out great without it. No need to adjust the other ingredients. Just create some great flavours, have fun making it and enjoy your taffy :)
@@ICookAndPaint Cheers and thanks for the vid and tips! I gave the recipe a try yesterday without the glycerine (will try to shop around for it). I somehow messed it up and probably need a bit of practice and experimentation. I think I either undercooked it (maybe to firmball rather than hardball) or maybe my substitution of margarine for butter did something weird (in Japan and a stick of butter here costs around $5USD so I've been trying to substitute margarine where possible). Did the cold water test watching the video carefully to try to match the consistency but I might have not quite reached the hardball stage. The end result ended up being so sticky even after giving it hours to set that it stuck to my gloves even after coating them generously in oil.
@@darkengine5931 I am sorry it didn’t work out for you. The substitution of margarine should not have a negative effect, other than a slightly different flavor. It sounds like the mixture was not cooked long enough. The longer you cook it, the harder it will be when it cools. You can fix this by returning it to the stove and cooking it for a little longer. Likewise, if your candy turns out too hard, you can add a little water, return it to the stove, bring it back to a boil and start testing again for the firm to hard ball stage. Adding the water brings it back to a syrup state. Candy making is tricky and takes practice. I hope you won’t give up so you will be on the way to creating the saltwater taffy of your dreams :)
@@ICookAndPaint No problem! I'll keep trying until I get it right. I probably just got the temperature a bit under as you said. I made a similar mistake trying my hand at nougat the other day as well where I think I undercooked the mix and the end result was tasty but far too soft and sticky (I ended up just tearing it with fingers since it was too soft and sticky to neatly cut).
I do find cooking candy extremely challenging! I just started cooking more seriously last year since I was stuck at home more with the lockdown and I thought steaks were challenging at first getting them to desired doneness with a nice sear. Then I just started trying my hand at candy the last week and that's wayyyyyy more difficult and far more unforgiving! Steaks seem easy now in comparison.
One thing I'm still trying to grasp are the fundamentals of candy. It's so interesting to me how we can just caramelize sugar on its own and it turns into a hard sugar-candy with a slightly bitter kind of taste. But then if we add things like syrup or milk or cream or butter or meringues to the sugar, it completely changes the texture of the final result and we can get so many different consistencies/textures just based on what we mix into the sugar. I don't quite understand why or how exactly just yet. It seems like voodoo magic to me, and the subtlest differences in temperature also seem to produce wildly different results.
@@ICookAndPaint One thing I was wondering if I may draw upon your experience and expertise with candy and sugar is if we can sort of reverse engineer caramelized sugar and re-engineer it into various things like caramel or taffy or nougat or honeycomb toffee. I've gotten a lot of practice at caramelizing just sugar on its own with a dash of water and getting it to various "doneness" ranging from opaque white tasting like just plain hard sugar with a hint of nuttiness (or it kind of tastes like dough to me) to amber and slightly bitter but not burnt and gold in between. And I've got a fridge full of these caramelized sugars.
Yet I was wondering if I could melt some of these hardened versions on very low heat and throw in things like corn syrup and butter and salt to the melted mix and turn it into taffy when it re-solidifies, e.g., or if it's crucial to kind of cook these ingredients all together with the sugar from the start.
Very good
Thank you :)
The fair or fancy store ones that cost not look like that or wrappers lol but I want try this like my mom used to make the best tasting I think. I tried by her rinstruction once by memory not easy & found the task hard, but go it. You make it look fast and easy. I rather buy fresh made, cuz ba. I have become a lay humn. Lol I'm like the butter, etcon Jesse of Disney channel lol
What kind of oil do you put on your hands? Butter? Seems like it would affect the taste if not.
It’s canola oil, but you can use butter. Just use it sparingly because it can soften the taffy too much :)
Can I use syrup instead of extract I don't have bakery imulsion or lorann oils in my country and we can't find any extracts instead of vanilla
Hi there, yes you should be able to :)
@@ICookAndPaint thank you for answering
nice
He sounds like chills
How can I buy this taffy.
Hello, I was just wondering if there was any other way to get the recipe besides the link you posted, when I click it it says your site is under construction.
Hello! Thank you for watching my video and reaching out. Yes, the site is under construction right now but will be back very soon. I have added the recipe in the description. Enjoy! :)
@@ICookAndPaint Thank you so much, I appreciate you so much 😊.
The hand sweat make it tasty😅
It's cooking oil
Can I use honey instead of corn syrup
Yes you can :)
Why can you not add the flavor while Taffy is warm and stir in to save work? What would happen?
Flavourings are often heat sensitive when making candy and can lose their potency if you add them too early. It doesn’t have to be completely cooled, but don’t add during the cooking process. I could have added it earlier but I may have forgotten lol...I hope this answer helped! 😀👍
@@ICookAndPaint thank you.
Can you tell me the measurements for the taffy?
Please find the recipe here, it’s at the bottom of the post. Thank you! icookandpaint.com/2016/06/29/saltwater-taffy/
Where did u get the flavor
At a bulk food store...it is made by Lorann oils, here is the link to order if you can't find it :)
www.lorannoils.com/bakery-emulsions
😊
How long does it take too cool down
About a couple of hours to be fully cooled :)
please makevMecsome of those and send Me some for easter
Can I skip salt?
I would not skip all of it. Use at least 1/4 teaspoon to balance the sugar. I hope this helps!
I Cook And Paint thank you so much.. :)
List of ingredients! Please! 🙏
Recipe link is in the description below. You will find it by scrolling to the bottom of the blog post. Here is the link :) icookandpaint.com/2016/06/29/saltwater-taffy/
if you dont add salt would it just be taffy?
Nope, you still add salt to plain taffy. Saltwater taffy has an actual history, I believe something about originally being made by the sea?
@@ICookAndPaint Well, looking it up, there seems to be no clear answer. The two I'm getting are either because it was sold by the ocean, or because Atlantic City was flooded by ocean water, so one guy jokingly said it was saltwater taffy, and it turned out to be good for marketing so it stuck.
List of ingredients! Please! 😱😨😰😁👋
couldnt see the words
Thank-you don't have a thermometer
watching this video to make sure i know that i was doing it correctly before
You’ve got this! 🙌
Do you need glycerin?
You can leave the glycerin out but it won’t have the sheen and silky quality that saltwater taffy has. It will still be good though :)
I Cook And Paint
Thanks! I tried it yesterday and it worked out fine!
No, you need taffy
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Why are you so shaky bro
I always shake…I think genetics…my mom shakes too lol
Good video But, I do a lot of cooking at home. And I have to say I never use the recipes from people who say add some water add some of this add some of that and don’t give me any measurements. So, sadly, I will not be using this recipe because I have no idea how much of anything to use.😞
Hi there! Thank you for your valuable input. I agree! In the description there is a link to the full recipe with the exact measurements, method etc. I hope you will still give it a try. Here is the link again; you will find the recipe at the bottom of the blog post. Happy Cooking 😀 icookandpaint.com/2016/06/29/saltwater-taffy/
Or you could just weight the corn syrup lol
Always the best way :)
fortnite
Make sure you have dirty fingernails
I cant stand when people cook or bake and rub their hands all in the food.... and then feed it to their friends
thanks
Pleasure :)
@@ICookAndPaint ok update i looked through your recipes & you i am so excited to make them like donuts & whatnot without like a dozen different ingredients that i don't have
@@Iris-jw3ci Thanks so much! I design these recipes to use both simple ingredients and equipment anyone can find. Enjoy the recipes :)
@@ICookAndPaint one more thing, the thermometer you use in the recipes that require deep frying & the taffy, what sort of thermometer do you recommend, & if I went to like Safeway, what should I look for?