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Taffy

Posted on 25th September 2014
in ChickenUSA
by Dragonfly

By: Salt Water Taffy

Today is NOT a day to make Taffy. Let me make sure you understand this….

with this type of weather … something like THIS

It NEVER happen in this cold weather. I wanted to live up to my name and Mrs. Chicken and I had a good long talk about it this morning.

While the girls were headed in and out of the coop…

We started talking about how I wanted to make salt water taffy today…

During Our talk I noticed that pepper wanted in on this too…

I told her that Pepper isn’t a normal ingredient in Salt water taffy … Disappointed she decided to go see what Vlad had to share.

Now Mrs. Chicken and I had a long talk about what would be needed for this AMAZING adventure.

Salt Water Taffy

Yield: about 10 ounces

Total Time: 1 hour

Ingredients:

1 cup granulated sugar
1 tablespoon cornstarch
2/3 cup light corn syrup
1 tablespoon butter
1/2 cup water
1 teaspoon glycerine
1/4 teaspoon kosher salt
food coloring and flavoring

Directions:

Prepare your work surface by generously buttering a half-sheet pan. Have a pastry scraper, kitchen shears, and extra butter nearby.
In a medium saucepan, whisk together sugar and cornstarch. Stir in corn syrup, butter, water, glycerine, and salt. Set over medium-high heat and cook, stirring occasionally, until mixture comes to a boil. Once it starts boiling, stop stirring, and begin monitoring the temperature, until it reaches 254 degrees F or a few drops tested in cold water form a hard ball that holds its shape (hard-ball stage). Remove from heat and stir in food coloring and flavoring.
Pour hot sugar mixture onto your prepared baking sheet. Let cool, folding sugar in on itself using a buttered pastry scraper to ensure the taffy cools evenly.
When the taffy is just cool enough to handle, butter your hands and start pulling the taffy. Pull the taffy into a long rope, then fold it in half and in half again. Twist and pull into another long rope and repeat. The taffy is done when it is lighter in color and firm enough to hold its shape. Stretch into a 1-inch thick rope and cut into bite-size pieces using buttered kitchen shears.
Wrap each piece of taffy in waxed or parchment paper. Taffy will keep best in an airtight container for up to two months (or until it is too hard to chew).

Recipe from Candy (The Good Cook Techniques & Recipes Series).

It didn’t seem to complicated BUT I have to say it is just too cooooold out here. there is FROST EVERYWHERE! Just look at the frost all over everything behind me. SHESH!