This homemade vinegar taffy recipe makes a fun candy to make anytime.It’s an easy old fashioned taffy recipe. Try having a taffy pull at your next older kids party, adult party, fall orChristmas party.
Is additional food coloring to be added a second time after it is boiled with the first 5 ingredients? If so, is this to make it the color you prefer? If not, is it to be added before or after the boiling of first 4 and not first 5 ingredients? Really confused.
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Tawra
Kay when you remove it from the heat just add the soda, vanilla and how much food coloring you want at this time and you are good to go. You don’t even have to add the food coloring if it will be easier for you because it is just for fun and to make it any color you want. Jill
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Barb
I had the same question and I’m confused about the answer. It says to combine the first 5 ingredients, which includes coloring and then add coloring after removing from the heat. You say the food coloring is optional, is there a missing ingredient in the 4th position?
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Jill
Sorry it was my mistake. I fixed it on the recipe. Do the syrup, sugar, butter, and vinegar then add the food coloring at the end. Sorry for the mix up and thanks for the heads up.
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Shirley
Can you add flavors to is for differnet flavors and if so what kind?
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Jill
Yes you can and pretty much any flavor you like.
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cathy f
what type of vinegar is to be used?
thank-you
cathy
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Jill
Regular white vinegar.
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Jennika
Can you use just apple cider vinger if you don’t have any white regular vinger?
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Jill
You can use apple cider vinegar but just be aware it might change the flavor slightly but should be ok.
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dt
so is it soft? but not like salt water taffy? please clarify
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Jill
If it is cooked correctly it hardens like a hard candy.
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Magdalen
Thank you. I remember reading about “taffy pulling” in some American story when I was little. Now I understand!
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Cassy
One of our favorite cold winter evening activities at Grandpa’s. As soon as is was cool enough, Grandpa would throw it up over the coat hooks at the door with his “buttered hands” and let fall again and again until it was pulled enough and then Grandma would cut it into pieces. Thanks for a fond memory from the 1950’s.
Taffy is made using ingredients like corn syrup, sugar, oil, honey, egg whites, salt, and other natural and artificial flavors. Once the candy ingredients are heated to the perfect temperature and mixed thoroughly, it starts to transform into a sticky mixture.
Does salt water taffy expire? Yes, taffy can go bad and generally expires six months after purchase. Homemade taffy expires even sooner and only lasts 3-7 days.
If our taffy feels hard, it is most likely because it is cold; try holding the taffy snugly in the palm of your hand for a few moments, the warmth should soften it right up!
Taffy is a type of candy invented in the United States, made by stretching and/or pulling a sticky mass of a soft candy base, made of boiled sugar, butter, vegetable oil, flavorings, and colorings, until it becomes aerated (tiny air bubbles produced), resulting in a light, fluffy and chewy candy.
There was little or no salt added to the candy over 100 years ago or now. Manufacturers of the candy in seaside towns capitalize on the name of salt water taffy, but there is truly no difference between salt water and regular taffy.
In this taffy recipe, glycerin helps give the candy a soft, creamy consistency. Glycerin can be found in many drugstores, as well as some supermarkets and craft stores in the baking supplies section, or in cake-decorating stores.
Taffy is just as sensitive to cold as it is hot, meaning that melted taffy is easily rejuvenated to its regular consistency. The best solution to melted taffy is merely to let it set unbothered at room temperature (72 for a period of 24 hours.
The purpose of pulling the taffy is to add air in to the candy. This allows for millions of air bubbles to form which is how a clear batch of cooked taffy all of a sudden begins to turn bright white. The added air into the product also adds volume, and turns the candy into a much larger piece.
It must be boiled to 160 °C (320 °F) to get that classic glass-like brittleness. Taffy, on the other hand, starts as a syrup with a lower concentration of sugar, about 95% and it is boiled to a lower temperature than hard candy. Taffy is cooked to a temperature range of around 132 to 143 °C (270 to 289 °F).
During the pulling process, the taffy is stretched and folded repeatedly. The pulling process aerates the taffy, incorporating tiny air pockets into the stiff candy mixture. The taffy is transformed into a light, fluffy, and easy-to-chew candy.
Saltwater taffy, without a doubt can and will melt if left in the heat for too long. The beauty about the World's Most Famous Taffy™ is that if given time in proper room temperature conditions, it will firm up and get back to where it was originally.
When making hard candy using the microwave method, always use a clean spoon to stir the candy after it has been cooked. Another tip is to not add too much citric acid, as this can cause the candy to break down (and become grainy). Generally, ¼ teaspoon of citric acid is all that is needed per pound of candy.
The difference is mainly in the candy-making process: taffy is pulled and stretched until it's soft and chewy. Toffee, on the other hand, won't stick in your teeth like taffy, because it is boiled, shaped, and allowed to harden into a delicious, glossy slab.
The stretching and folding aerates and emulsifies the candy, incorporating small air bubbles and breaking down larger oil droplets. "Taffy is composed of oil droplets and air bubbles of various sizes dispersed in a viscoelastic matrix (sugar syrup)," Chan said.
Recipes for salt water taffy vary; none contain actual salt water (and especially not ocean water!). However, both water and salt are usually added at some point during the production process, so the name still fits.
The difference is mainly in the candy-making process: taffy is pulled and stretched until it's soft and chewy. Toffee, on the other hand, won't stick in your teeth like taffy, because it is boiled, shaped, and allowed to harden into a delicious, glossy slab.
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