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12,000 Sq'  Warehouse -SALE/LEASE in AP. $599,999.  732-539-2914 David

 
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Salt Water Taffy Recipe

 
Return to our Boardwalk Recipe Page

We actually tried this recipe for Salt Water Taffy we found on recipesource.com. We liked it.

3 cups sugar 

1 cup water

 1 cup light corn syrup 

4 tablespoons (1/2 stick) butter 

1-1/2 teaspoons vanilla or mint flavoring, or a few drops oil of mint or rum or brandy extract 

Combine the sugar, water, corn syrup, and salt in a 4-quart saucepan. Stir until boiling, and wash down any undissolved sugar from the sides of the pan with a pastry brush dipped in water. 

Add the butter and continue boiling without stirring until the candy thermometer registers 256 to 264 degrees. The lower temperature will give a chewier taffy, and the higher heat a more brittle product. 

Turn out on a marble slab or large platter or pan that has been oiled well with vegetable oil. If using a large marbles slab, turn out the hot batch into two pools. 

A few drops of food coloring can also be added to the top of the candy now. Or you may wait until it is being pulled and add several colors. 

The edge of the taffy will cool fairly quickly, and when it can be comfortably touched with well-buttered or oiled fingers, turn it inward to form a mass.

 

Taffy is ready to pull as soon as it can be handled, which is usually sooner than expected. Have the palms and fingers well greased. 

You'll probably like the flavor of butter for this, although margarine or vegetable oil can be used. 

Take the warm, flowing candy up with the fingertips and pull out about 12 inches at first. Quickly turn the candy back from the fingertips of one hand to the other hand, then catch the center and again pull, always with the fingertips. This incorporates air in the mixture and gives its typical texture. 

If adding a food coloring at this point, pause briefly and put a drop or two of color along the taffy and flop the mixture over on the color, and continue pulling until the color is mixed evenly. 

When the taffy is very hard to pull and will hold its shape if laid out on the marble slab or pan, it is ready to break off into pieces, but preferably it should be cut with greased scissors. 

If making several colors of taffy, you may pull each out until thin and then twist them together. 

For a completely round candy, like a peppermint candy stick or cane, roll this twisted mixture on the marble slab to make it even. 

Store taffy in airtight containers, such as cookie tins, between sheets of wax paper or foil, for any moisture in the air will make it quite sticky.

 It is for this reason that taffy is generally sold with the pieces individually wrapped. 

To make Salt Water Taffy add 1 to 1-1/2 teaspoons of salt to the recipe for Taffy.

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732-539-2914

Gilman Commercial Realty
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