Homemade Vinegar Taffy Recipe (2024)

FAQs

What is the process of making taffy? ›

At its root, taffy is made from sugar, cornstarch, corn syrup, salt, butter, water, glycerin and flavoring. These ingredients – minus the flavoring, which is added later – need to be boiled together before the pulling process begins. Once the mixture has cooled, flavoring is added.

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!

Modern commercial taffy is made primarily from corn syrup, glycerin and butter. The pulling process, which makes the candy lighter and chewier, consists of stretching out the mixture, folding it over, and stretching it again.

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.

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).

Let stand until cool enough to handle. Taffy should be lukewarm in the center as well as at the edges. Fold, double, and pull taffy until it is light in color and stiff, 5 to 10 minutes. Butter hands lightly if taffy begins to stick.

First, don't panic! 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.

Does taffy go bad? ›

Store in a sealed plastic bag at room temperature for the longest shelf life, which can be up to 3 months before the consistency begins to change. Some like to freeze their taffy to preserve its peak flavor for longer, though don't forget to let it thaw completely at room temperature before trying to take a bite!

Tootsie Roll (/ˈtʊtsi/) is a chocolate-flavored candy that has been manufactured in the United States since 1907. The candy has qualities similar to both caramels and taffy without being exactly either confection. The manufacturer, Tootsie Roll Industries, is based in Chicago, Illinois.

As it turns out, pulling taffy aerates it, or incorporates many tiny air bubbles throughout the candy. This makes it lighter and chewier. Taffy isn't the only candy out there that gets pulled this way. We saw molten lollipop pulled by a machine at a local lollipop factory.

Salt water taffy from Taffy Town is produced through a very unique, specific process. We start by boiling sugars in a large copper kettle to a high temperature. Then we take the supersaturated mass and aerate it, which captures tiny bubbles in the candy to give it that soft, “melt-in-your-mouth” texture.

The most popular explanation of the name is that of a candy-store owner, David Bradley, whose shop was flooded during a major storm in 1883. His entire stock of taffy was soaked with salty Atlantic Ocean water. Shortly afterward, a young girl came into his shop and asked if he had any taffy for sale. Mr.

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.

salt water taffy, a type of taffy (a chewy and soft candy) that originated in Atlantic City, New Jersey, U.S. The recipe for salt water taffy does not actually include salt water from the ocean, though it does usually call for salt and water, as well as sugar, corn syrup, butter, cornstarch, flavoring, and coloring.