Around the Front Porch:
Community Clatter
Join Us for Tea
Behind the Garden Gate:
The Flavor of Herbs
Flowers & Vegetables
Comforts of Home:
Create your Own
Organize Tips & Tools
Building Your Nest
Home Baked Holidays:
Seasonal Creations
Holiday Recipes
Home Baked Kitchen:
Family Recipes
Treasured Tips
Peanut Butter & Confetti Club:
Chidren's Crafts
Family Fun
Stitching Basket:
Crafted with Love
Nestled in Quilts
Free Quilt Patterns
Studying Our Roots:
Reaching into the Past
Memories worth Sharing
Family History
Tea for Two:
Special Occasions
Time for Books:
Book Reviews
Gentle Thoughts & Rhyme
You're The Mom:
Taking Time For You
Make Your Own
Saltwater Taffy
did you know???
National Taffy Day is May 23rd
Saltwater Taffy
Ingredients:
2 cups sugar
2 tablespoons cornstarch
1 cup light corn syrup
2 teaspoons glycerin (optional)
3/4 cup water
2 tablespoons butter
1 teaspoon salt
1/4 to 1 teaspoon flavoring (such as vanilla, lemon, maple, or mint)
3 drops food coloring (optional)
You will need:
a large (3- to 4-quart) saucepan
a wooden spoon
a candy thermometer
a pastry brush
a wooden spoon
a candy thermometer
a pastry brush
waxed paper or plastic wrap
a marble slab or cookie sheet
greased scissors or butter knife
Directions:
Mix together sugar and cornstarch in the saucepan.
Use a wooden spoon to stir in the corn syrup, glycerin, water, butter, and salt. Place the saucepan over medium heat and stir until the sugar dissolves.
Continue stirring until mixture begins to boil, then let cook, undisturbed, until it reaches about 270° F or the soft-crack stage. Wash down the sides of the pan with a pastry brush dipped in warm water while the syrup cooks.
Remove the saucepan from the heat and add food coloring and flavoring. Stir gently, then pour onto a greased marble slab or into a shallow greased cookie sheet to cool.
When the taffy is cool enough to handle, grease your hands with oil or butter and pull the taffy until it's light in color and has a satiny gloss. You can have a friend help with this step, which should take about 10 minutes.
Roll the pulled taffy into a long rope, about 1/2 inch in diameter, and cut it with greased scissors or a butter knife into 1-inch-long pieces. Let the pieces sit for about half an hour before wrapping them in wax paper or plastic wrap and twisting the ends of the wrapper.
Makes about 50 1-inch pieces
Saltwater Taffy
did you know???
National Taffy Day is May 23rd
Saltwater Taffy
Ingredients:
2 cups sugar
2 tablespoons cornstarch
1 cup light corn syrup
2 teaspoons glycerin (optional)
3/4 cup water
2 tablespoons butter
1 teaspoon salt
1/4 to 1 teaspoon flavoring (such as vanilla, lemon, maple, or mint)
3 drops food coloring (optional)
You will need:
a large (3- to 4-quart) saucepan
a wooden spoon
a candy thermometer
a pastry brush
a wooden spoon
a candy thermometer
a pastry brush
waxed paper or plastic wrap
a marble slab or cookie sheet
greased scissors or butter knife
Directions:
Use a wooden spoon to stir in the corn syrup, glycerin, water, butter, and salt. Place the saucepan over medium heat and stir until the sugar dissolves.
Continue stirring until mixture begins to boil, then let cook, undisturbed, until it reaches about 270° F or the soft-crack stage. Wash down the sides of the pan with a pastry brush dipped in warm water while the syrup cooks.
Remove the saucepan from the heat and add food coloring and flavoring. Stir gently, then pour onto a greased marble slab or into a shallow greased cookie sheet to cool.
When the taffy is cool enough to handle, grease your hands with oil or butter and pull the taffy until it's light in color and has a satiny gloss. You can have a friend help with this step, which should take about 10 minutes.
Roll the pulled taffy into a long rope, about 1/2 inch in diameter, and cut it with greased scissors or a butter knife into 1-inch-long pieces. Let the pieces sit for about half an hour before wrapping them in wax paper or plastic wrap and twisting the ends of the wrapper.
Makes about 50 1-inch pieces
|
|---|
VISIT OUR NEIGHBORS~ KitchenProject.com
Back to HomeBakedMemories
Copyright 2000-2006 Home Baked Memories
Contact the Webmistress: Granna@HomeBakedMemories.com
Last Updated:
May 23, 2006
Site Map II Privacy Policy II Links
 |
|
Sign Up for
Tips from Granna's Table Newsletter... receive a FREE Quilt Block Pattern and HomeBaked Recipe |
|---|