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Any Flavor Taffy

Any Flavor Taffy

THE SCONE

THE SCONE

This recipe is soft and can be made in a wide variety of flavors. I think the secret to the softness is the corn starch. I hope it works out for you.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 100 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 32 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 16 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Butter 2 large baking sheets, and set them aside.
  2. In a medium saucepan, stir together the sugar and cornstarch. Add corn syrup, water, butter and salt, and stir to blend. Bring to a boil over medium heat, and cook until the mixture reads 250 degrees F (120 degrees C) on a candy thermometer. Remove from heat, and immediately stir in the drink mix powder. Quickly pour out onto the prepared baking sheets, and let stand until cool enough to handle.
  3. Grab a few helpers, and butter everyone's hands. Stretch (pull) the taffy until it lightens in color, and becomes firm. Roll into bite size pieces, and wrap in small squares of waxed paper.
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Reviews

FOA
155

FOA

12/10/2006

A lot of people are having trouble with candy recipes.I discovered a few years ago that candy recipes involving a thermometer do not work unless you use PURE CANE SUGAR.If you read the labels on most store brands they list "other sugars", this is sugar beet sugar. It is chemically different from cane sugar and has different boiling points.( remember chemistry class?) The different stages of candy making soft ball, hard crack ,etc. were created for cane sugar.Beet sugar had not been discovered yet.

Natalie
93

Natalie

11/13/2007

I made this with flavor extract and food coloring instead of the drink mix. If you choose to do that, cook it until 256 degrees so it won't be too soft. Also, I found that it helps to wait until the taffy's pretty cool to try stretching it. I made peppermint, banana, maple, and coconut--all wonderful! My husband said the banana was just like laffy taffy.

Christin
62

Christin

8/27/2007

I used this recipe however I had absolutly no koolaid or soft drink flavoring, but I did have jello. My first batch I used 1 sm. box of peach jello powder it was about 1/2c. I reduced the sugar by that amount. It came out perfect but little flavor. The second batch I used 2 boxes of Apricot jello, and also reduced the sugar by that amount. It was absolutly wonderful. There are so many different flavors for jello, you really must try it.

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