|Nutritional Guidelines (per serving)|
Taffy candy is one of those sweet treats that evokes pleasant memories -- of carefree childhood and seashore boardwalk vacations in the summer. Enjoy those memories year-round with this taffy candy recipe made with granulated or brown sugar.
Note that a candy thermometer is required for this recipe.
- 2 1/2 cups granulated sugar or packed brown sugar
- 1 1/2 cups light corn syrup
- 4 teaspoons white vinegar
- 1/4 teaspoon salt
- 1/2 cup evaporated milk
Mix all ingredients except milk in heavy saucepan over low heat. Stir often until sugar is completely dissolved. Increase heat and bring mixture to boiling. Slowly add the evaporated milk in a thin stream so boiling does not stop.
Put candy thermometer in pan; continue stirring. Cook and stir constantly until mixture reaches 248 F (firm ball stage). Dip pastry brush in water and gently brush sides of the pan to wash crystals from sides of pan. Do this a few times while candy is cooking.
When candy has reached desired temperature, remove from heat, remove thermometer and without scraping sides and bottom of the pan, pour mixture onto a large platter which has been generously greased with margarine.
Let the taffy mixture cool until it is cool enough to handle. Grease your hands with margarine; take a small portion of the candy and, using only the tips of your fingers, begin pulling. Candy should be white in color and no longer feel sticky when it has been pulled enough.
Twist each pulled strip slightly and place on waxed paper. When all the candy is pulled, cut each strip into 1-inch pieces. Wrap each piece in waxed paper and twist ends. You can get special colored paper for this. Store in a container with a tight-fitting cover.