How To make Vinegar Taffy
1 c Sugar
1/2 c Water
1/4 c Light corn syrup
1/2 ts Salt
2 tb Vinegar
1 ts Vanilla or other flavoring
-such as orange or lemon, or -use: 1/2 ts Peppermint or:
1 oz Bitter chocolate, grated
From Grandma Ruby's recipe file: newspaper clipping Cook sugar, water, corn syrup, salt and vinegar until a few drops of the mixture will make a hard ball in cold water, 260 degrees on a candy thermometer. Pour onto a greased dish or platter, sprinkle flavoring over top and turn the outer edges of the candy in toward the center until cool and firm enough to handle. Best results are obtained in pulling if the tips of the thumbs and fingers are dipped in cornstarch or fat. Use only the fingertips to pull taffy. When mixture can be handled, take up and pull out with both hands. Fold over and pull out again. As the mixture becomes cooler and the longer it is pulled, it will become stiffer and can be pulled out in a longer strand. Pull until it is difficult to pull out and the mixture seems quite firm. Pull into long thin strips and cut immediately with greased scissors and roll each piece in powdered sugar or wrap in wax paper. Store cooled taffy in an air tight container in a cool dry place. If the taffy sugars, it can be recooked by putting it in a pan with 2 Tablespoons corn syrup and 1/4 cup water. Stir until dissolved and then recook according to original directions. Finely chopped nuts or fruit, as well as other flavorings, are added as the taffy is being pulled. I wish I had a date for this...I'd say recipe is at _least_ 30 years old...possibly 40, maybe even more... This is a lesson to all of you to date your recipes, including newspaper clippings! From Florence "Ruby" Williams' files. Valerie Whittle
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HOW TO MAKE TOFFEE | HARD TOFFEE RECIPE
HOW TO MAKE RECIPE | HARD TOFFE RECIPE
Ingredients
1 cup White Sugar
1/2 cup Unsalted Butter
1 teaspoon Sea salt
Instruction
In a heavy bottom saucepan, add sugar and butter
Bring to a boil on low to medium heat, continuously stirring
Cook until the mixture is a rich golden colour
Remove from heat
Pour into a baking sheet and allow to cook completely
Enjoy…
Chewy Toffee Recipe:
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Honeycomb Toffee - Homemade Sponge Candy - Food Wishes
Learn how to make Honeycomb Toffee! While there is a chance you could horribly burn yourself making this, the reward far outweigh the risk. And that reward is a gorgeous, crispy, feather-light candy that melts in your mouth. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this Honeycomb Toffee recipe (aka cinder toffee, sponge candy, and hokey pokey)!
You can also find my content on Allrecipes:
Stretch Out With This Homemade Saltwater Taffy Recipe
How much taffy could you eat in one sitting?
RECIPE:
Ingredients
2 cups granulated sugar
2 tbsp cornstarch
1 tsp salt
2/3 cup water
9 oz light corn syrup
1 tsp vanilla extract
Green gel food coloring
Red gel food coloring
2 tbsp butter, plus more for buttering hands and paper
1 tbsp black sesame seeds
Steps
Put the sugar, cornstarch, salt, water and corn syrup into a large saucepan. Heat over a low heat and stir until the sugar granules have dissolved. Turn up the heat to medium, and leave it to come to a boil and heat up until it reaches 255 degrees. Let it stand for 5 minutes, then stir through the vanilla extract.
Pour half of the mixture into another saucepan. Add a few drops of green food coloring to one, and a few red to another. Stir well. (The color fades when you stretch it so aim for a bit more vibrant than your intended end result.)
Generously butter each small oven dish, then mix the sesame seeds through the red mixture and pour that into one dish. Pour the green mixture into the other.
While the taffy is cooling, lay out a large piece of baking parchment and rub butter all over it. Have a pot of butter ready to keep buttering your hands while you stretch the taffy. After 15 to 20 minutes, the taffy mixtures will be cool enough to handle, and solid enough to hold their shape. Keep your hands well buttered at all times or the candy will stick to your fingers.
Working with the red taffy first, pick it up and stretch it, then fold it back on itself. Keep doing so for around 5 minutes, until it is lighter in color and firm enough to hold its shape. Spilt this red mixture in two, and shape each into a sausage around 16 inches long. Lay them onto the buttered parchment, then press each down at the sides to create a semi-circle shape.
Now repeat the stretching process with the green taffy, then lay it between two sheets of buttered parchment and roll it out into a rectangle 16 inches long and around 6 inches across. Use a buttered pizza cutter to cut this piece into two even strips, then lay each over the pink strips and flatten them down with your fingers. Trim any excess green bits with the pizza roller again.
Use a small serrated knife to cut the taffy into little watermelon slices. Wrap each in a square of parchment and twist the ends. Let the taffy cool completely before eating.
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no | Chocolate Taffy + BONUS Recipe | Unboxing Ep. 12
So things may have gone off the rails a little.... :p
Here's the main recipe I referenced while trying to make it all work:
Unboxing is a cooking/baking channel where I make old family recipes!!