The children especially loved making these! The younger children can join in twisting the taffy shapes. Make thin twisted ropes and roll the ropes to form taffy-pops. As soon as it’s ready, be creative! Roll the taffy into long ropes and either twist the two colors together or cut pieces from each color. Pull the soft taffy until it is light and shiny in color, and becomes difficult to pull. Pour each pan out onto the two prepared pans. flavoring (depends on the flavor concentration), and coloring if desired.
If making two flavors/colors pour one half of the taffy syrup into another pan and flavor/color separately. Once the candy reaches the right temperature, remove from heat. Using a thermometer usually brings good results if you aren’t confident. If it becomes brittle and breaks, the candy has been over-boiled. If correct, the candy will stiffen a little, but will be very pliable. Work with the drop for a few seconds, pulling and twisting it. You can test without a thermometer by skimming off a small bit of the candy syrup and drip onto a piece of parchment paper. Have lollipop sticks ready in case you accidentally boil the taffy syrup too long. It is important to keep the heat to medium high heat, as it only takes seconds for the temperature of the candy to shoot up. Remove the lid and clip a candy thermometer to the side. Watch carefully and stir down if it rises too close to the edge of the pan. The candy mixture will foam and rise quite high in the pan. Cover and bring the mixture to a boil for 3 minutes. Heat and stir over medium-high heat until the sugar dissolves. Add the rest of the ingredients and stir well. Wrap them and give them as gifts!īutter large jelly roll pans before starting. Whisk up the cornstarch and sugar in a saucepan. I remember trying a few times, mistakes are yummy. You can also snip soft taffy into small pieces, cool and wrap individually. Once the candy reaches the right temperature, remove it from heat. If correct, the candy will stiffen a little but will be very pliable. You can test without a thermometer by skimming off a small bit of the candy syrup and drip it onto a piece of parchment paper. It is important to keep the heat to medium-high heat, as it only takes seconds for the temperature of the candy to shoot up. This is a very critical part of making soft taffy and not hard candy. Turn the heat down to medium-high and allow it to boil undisturbed until the temperature reaches about 242°-246° (high altitude) or 252°-254° (sea level). Wash down the sides of the pan with a wet pastry brush to remove any crystallizing sugar.
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