Salt Water Taffy Recipe With Glycerin

Use a candy thermometer — there’s no way to do this based on what it looks like, it’s got to be a thermometer — to make sure you bring it to 253° f. Mix sugar, water, salt, corn syrup, and glycerin in a heavy sauce pan.

OldFashioned Saltwater Taffy is Worth the Homemade Effort

Usually is flavored with wintergreen, white with vanilla,.

Salt water taffy recipe with glycerin. Now that we’ve got the recipe and the system down, we’re ready to invite some friends over for an old fashioned taffy pull! Remove from heat and add butter and minced habanero chile. Combine sugar, syrup, water, salt and glycerin in a heavy saucepan.

Salt 1 cup white corn syrup ½ tsp. Bring to a boil and cook to a temperature of 258 degrees. It’s just sugar, corn syrup, water, glycerine, salt and flavoring.

Place on low heat and stir until sugar dissolves. Combine sugar, syrup, water, salt and glycerin in a heavy saucepan. Have a pastry scraper, kitchen shears, and extra butter nearby.

Can tint the taffy while pulling. If you read other salt water taffy recipes, you’ll see a range of temperatures. For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water.

8 drops you can use any color you like, this is for a pink taffy red food coloring. Combine the sugar, water and corn syrup over high heat. Bring to a boil and cook to a temperature of 258 degrees.

For each cup of dark corn syrup, substitute 1 cup of packed brown sugar and 1/4 cup water. When butter is melted pour into a buttered shallow pan. Stir until boiling and boil until mixture reaches 255°f.

2 cups sugar 1 ½ cup water 1 tsp. Cover pan and bring to a boil for 2 to 3 minutes. Once the mixture begins to bubble, stop stirring and insert your candy thermometer.

But for now, let’s get back to our salt water taffy. Place the saucepan over medium heat and stir until the sugar dissolves. When making saltwater taffy at home, the pulling is done by hand—and is it ever fun!

When cool enough to handle, gather into a ball and pull until rather firm. Place on low heat and stir until sugar dissolves. For each cup of corn syrup, substitute 1 cup of honey

Salt water taffy 2 cups sugar 2 tb cornstarch 1 cup light corn syrup 2 tsp glycerin (optional) 3/4 cup water 2 tb butter 1 tsp salt 1/8 tsp baking soda 1/4 tsp extract of choice or 1 tsp candy flavoring (i used apple) 3 can add more during the pulling mix together sugar and cornstarch in the saucepan. Continue cooking then, without stirring, until candy thermometer reaches 260 degrees f or between firm and hard ball candy stage (mixture will form a flexible ball when drizzled in cold water). Uncover, place thermometer in pan and cook to 266°f.

The candy mixture is simple enough; The pulling process, which makes the candy lighter and chewier, consists of stretching out the mixture, folding it over and stretching it out again. Brush the sides of the pot with a wet pastry brush if you see sugar crystals.

Place over medium heat and stir until sugar dissolves. About candy making and the weather. 2 cups sugar 1 ½ cup water 1 tsp.

Combine sugar, syrup, water, salt and glycerin in a 3. Remove from heat and add food coloring and flavoring oil. Bring to a boil over medium heat, stirring with a wooden spoon to dissolve sugar.

Salt 1 cup white corn syrup ½ tsp. Remove from heat and let stand for two to three minutes. Mix sugar, water, salt, corn syrup, and glycerin in a heavy sauce pan.

Mix well over medium heat. Remove from heat and add butter. I’ve got some really strange ones in here i’ll be sharing.

Remove from heat and let stand for two to three minutes. Stir until butter is melted, then pour into 2 buttered shallow pans (about 13 x 9). Makes about 60 pieces of taffy.

In a medium saucepan, mix together the sugar and cornstarch, then stir in the corn syrup, water, glycerin, and salt. Don’t try to make taffy on a rainy or humid day. Combine sugar and cornstarch, put into a saucepan, and add corn syrup, glycerin, butter, water, and salt.

In a medium nonstick saucepan, combine sugar, 1 cup water, corn syrup, cornstarch, glycerin, and salt. 1 teaspoon you could use any flavoring you like here vanilla extract. Stir in corn syrup, butter, water, glycerine, and salt.

Cook without stirring to the hard ball stage. This process repeated over and over makes the taffy became aerated and opaque, and it’s what keeps the candy nice and soft. Although it is called “salt water” taffy, it does not include any salt water in its manufacture at all.

Use a wooden spoon to stir in the corn syrup, glycerin, water, butter, and salt. Most taffy recipes call for approximately 1/2 to 2/3 cup light corn syrup for every 1 cup of sugar used in the recipe. Place the saucepan over medium heat and stir until the sugar dissolves.

Mix together sugar and cornstarch in the saucepan. Combine sugar, syrup, water, salt and glycerin in a 3 quart heavy. 1 cup light corn syrup (*see note) 2 tsp.

Glycerin (*see note) 2 tbs butter (*see note) flavoring (extracts, oils, etc.) Stir in corn syrup, water, salt, and margarine. 2 tablespoons room temperature plus more for hands when pulling taffy butter.

Then cook without stirring to the hard ball stage (260 degrees f). Coat a rimmed baking sheet with cooking spray; Modern commercial taffy is made primarily from corn syrup, glycerin and butter.

Glycerin you can usually find glycerin in drugstores, the baking aisle in many grocery stores or the baking supply section of craft stores. Stir in corn syrup, water, butter and salt. Cook over medium heat, stirring constantly, until mixture boils and sugar is completely dissolved.

In this taffy recipe, glycerin helps give the candy a soft, creamy consistency. Heat until the mixture reaches 255 f on a candy thermometer and immediately remove from the heat. Add the flavoring and pour onto the prepared cookie sheet and allow to cool until you can handle it safely.

Pull the taffy until shiny and opaque, about 10 minutes. In a medium saucepan, whisk together sugar and cornstarch. 1 cup light corn syrup.

Use a wooden spoon to stir in the corn syrup, glycerin, water, butter, and salt. Put brown sugar, corn syrup, butter, and water into a saucepan or iron kettle. In a heavy saucepan, mix together sugar and cornstarch.

Sour Cherry Salt Water Taffy from Salty Road Sour cherry