Pulled Taffy

Idea gallery #1041
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Pulled Taffy
Ingredients and Supplies
  • 1 3/4 cup water
  • 1 cup light corn syrup
  • 2 cups granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon glycerine
  • 2 tablespoons butter
  • 1 teaspoon concentrated flavor
  • food color
Line a 10” x 15” pan with a silicone mat, or butter a jelly roll pan. Place in the refrigerator to chill. In a large, heavy saucepan, combine water, corn syrup, sugar, salt and glycerine. Stir constantly over high heat until mixture comes to a boil. Place thermometer in pan and cook to 260º. Remove from heat and let stand for three minutes. Without scraping the sides of pan, stir in butter, flavoring and color. Pour into prepared chilled pan. Let rest for 5-10 minutes. While it is resting, fold edges into the center to keep the edges soft. After the taffy is cool enough to handle, liberally butter hands and begin to pull taffy. Pull the taffy until it lightens and becomes more elastic. When taffy is ready, pull into a rope and cut into 1” square pieces. Wrap with confectionary waxed paper.

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.

Glycerine
Glycerine
76-122
Unit: 2½ oz. bottle
Lemon Yellow AmeriColor® Soft Gel Paste™ Food Color
Lemon Yellow AmeriColor® Soft ...
ACR-107
Unit: 3/4 oz. bottle
Deep Pink AmeriColor® Soft Gel Paste™ Food Color
Deep Pink AmeriColor® Soft Gel...
ACR-114
Unit: 3/4 oz. bottle
Sky Blue AmeriColor® Soft Gel Paste™ Food Color
Sky Blue AmeriColor® Soft Gel ...
ACR-103
Unit: 3/4 oz. bottle
Strawberry LorAnn Super-Strength Flavor
Strawberry LorAnn Super-Streng...
42-2320
Unit: 1 dram
Lemon LorAnn Super-Strength Oil
Lemon LorAnn Super-Strength Oi...
42-2020
Unit: 1 dram
Blueberry LorAnn Super-Strength Flavor
Blueberry LorAnn Super-Strengt...
42-2480
Unit: 1 dram
Professional Candy Thermometer
Professional Candy Thermometer
80-4
Unit: 1