Tricolor Taffy
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
53
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Sugar1 cup
Water1 cup
Light Corn Syrup1 tsp
Salt2 tbsps
Unsalted Butter1 tsp
Vanilla Extract1 tsp
Orange Extract1
ButterDirections:
1
In a 4-quart saucepan, combine sugar, water, corn syrup, and salt
2
Swirl the pot over the burner to dissolve the sugar completely, do not stir
3
Increase the heat and boil to soft-ball stage (250 degrees)
4
Use a candy thermometer for accuracy
5
Wash down the inside wall of the pot with a wet pastry brush if necessary
6
Remove from heat, stir in the butter and vanilla
7
Coat 3 sheet pans with nonstick spray
8
Pour the mixture onto the sheet pans, dividing in 3 equal portions
9
Mix the peppermint extract and a couple of drops of green food coloring in 1 batch
10
Mix the orange extract and a couple of drops of yellow food coloring in another batch
11
Leave the plain vanilla batch as is
12
As the candy cools, lift the edges toward the center with a metal spatula or bench scraper so they don't harden
13
When just cool enough to handle, butter your hands and pull the taffy into long ropes
14
Twist and pull until the taffy is stiff and the color is even
15
Cut the ropes into 1-inch pieces with clean, buttered kitchen scissors
16
Wrap each piece in waxed paper and store in an airtight container