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Grandma's Taffy

Grandma's Taffy

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Chocolate Moose

Chocolate Moose

A quick and easy recipe for any flavor of taffy you can think of!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 40 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. In a large saucepan, stir together the sugar and cornstarch. Add the butter, salt, corn syrup and water; mix well. Bring to a boil over medium heat, stirring to mix in butter. Heat to 275 degrees F (134 degrees C), or until a small amount of syrup dropped from a spoon forms hard but pliable threads.
  2. Remove from heat, and stir in the vanilla, flavored extract and food coloring. Pour into a greased 8x8 inch baking dish. When cooled enough to handle, remove candy from the pan, and pull until it loses its shine and becomes stiff. Pull into ropes, and use scissors to cut into 1 inch pieces. Wrap each piece in waxed paper.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Chocolate Moose
160

Chocolate Moose

2/13/2004

They deleted important information from my recipe after I submitted it! For taffy success it is important to know that the taffy is ready when it reaches 275F AND turns a brownish color. If your taffy comes out too soft then you didn't heat it enough. Also, the taffy is ready to pull when you try to pull it away from the side of the pan and it takes on a "gelatin" consistency: solid, but elastic. Make sure you DO NOT butter your hands with this taffy - if you do it will fall apart!

LOCOGURU
33

LOCOGURU

10/2/2004

VERY tasty! but it came out hard for me, perhaps I didn't have my thermometer set to the right depth.

Shuckapeafarms
23

Shuckapeafarms

12/21/2011

Taffy is a soft ball candy and therefore the temperature should be 234F and not 275F! 275F is almost hard crack which is candy cane consistancy!

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