Saltwater Taffy

Sun, 23 May 2021

Krissy Gibson's Saltwater Taffy

(for about 40 pieces)

Ingredients:
200g white sugar
10g cornflour
15g butter
145g light corn syrup or golden syrup (If you are unable to find clear corn syrup at your supermarket, golden syrup is fine. However, keep in mind that colourings and flavourings will not work as well if you use a brown-coloured syrup. In this case, just keep the natural colour and vanilla flavouring.)
6g salt
120 mls water
6 mls vanilla extract
6 mls flavoured extract of your choice, optional
2 drops food colouring of your choice, optional

Method:
1. Add the sugar and cornflour to a large pot fitted with a candy thermometer. Stir the two ingredients until well-combined.
2. Add the butter, corn syrup, salt, water, vanilla, and flavour extract of choice to the pot. Whisk to combine, then turn the heat to medium and cook until the mixture reaches 120°C. If you do not have a thermometer, this can still work for you. Just make sure it fully boils for 15 minutes, and you can feel confident it has gotten to the right temperature.
3. Remove from heat, add the optional food colouring and stir to combine.
4. Pour the candy into a greased heatproof dish and cool for 5-10 minutes until you are able to handle it. After 10 minutes, it will no longer be too hot to handle. However, if you let it cool too long, it will be too cool and you won’t be able to work with it.
5. With clean hands, stretch the mixture out 30 cm and fold it over itself again and again for 10-15 minutes. The taffy will turn from translucent (glossy) to opaque (cloudy). You will find that it is a bit of a workout, so just keep this up as long as you are able.
6. When the taffy becomes harder to pull and the colour is opaque, set it onto a greased surface. Roll it with your hands to about a 76-cm long and 2-cm thick log. Then slice the taffy into bite-size chunks.
7. Wrap each piece of taffy in a square of parchment paper and twist the ends to seal.