A trip to the shore is only complete with a bag of saltwater taffy! Whether you want to eat it by itself or dip it into chocolate, these sweets will surely delight you.
Unlike nougat or torrent, taffy is softer and chewier and has a texture that falls between butterscotch and fudge. Its lower cooking temperatures and fat content keep it pliable, tough, and semi-solid.
Caramel Swirl Taffy
Caramel swirl salt water taffy is a delicious and chewy treat for sharing or enjoying as a sweet snack. This variety of soft taffy is flavoured with caramel and made in a clean, nut-free facility.
The origin of the name “saltwater taffy” is a bit of a mystery. Still, the popular explanation is that a candy store owner named it after his Atlantic City shop was flooded by salty sea water during a storm in 1883. It was a catchy name, and the taffy became so popular that it was widely sold in the Atlantic City area and beyond.
Pour the sugar, corn syrup, and granulated into a large pan and heat over medium-high heat. Stirring constantly, dissolve the sugar. Pour the syrup into a candy thermometer, and heat it until it reaches 250 F or 270 F, depending on whether you want soft taffy. The taffy must be thick, sticky and not stiff.
Salt Water Taffy
Saltwater taffy, including those from Purple Mountain Taffy, comes in many colours and flavours. It is soft, chewy and has a great texture. It is thought that the candy got its name when an Atlantic City shop filled with ocean water and ruined the taffy. This name has stuck and is now known as the candy.
To make taffy, combine sugar, corn syrup and butter in a big pot. Over medium heat, cook until a candy thermometer reads 255 F. Remove from heat.
Add vanilla extract and food colouring to the taffy, if desired, and then let it cool until you can handle it. Roll the taffy into long, thin ropes and wrap them in wax paper to store. To make taffy in two or more colours, divide the sugar mixture into separate batches after cooking and colour each with different shades of food colouring.
The Best Salt Water Taffy | ||||
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Bangor Taffy
Taffy candy, which is soft and chewy, is made by pulling or stretching a mass of sugar, butter and vegetable oil until it becomes aerated (producing small air bubbles) and light-colored. The aerated candy is then cut into small pieces, wrapped in wax paper and shaped.
To make Bangor taffy:
- Boil the mixture until it reaches 250° Fahrenheit. Remove Kool-Aid.
- Remove the pan from heat and add the Kool-Aid Powder.
- Once the mixture is cool enough to handle, use buttered scissors with long taffy gloves to stretch out the mix to a light colour.
- Cut the pieces into bite-sized chunks and wrap them in wax paper to store.
To keep the hands from becoming sore during this process, grease them with cooking spray or butter instead of using cooking oil. Greasing the hands also makes this process go much faster. Once the taffy has a satiny texture and is light in colour, sprinkle with nonpareils and allow to cool before cutting.
Caramel Creamsicle Taffy
This taffy recipe is easy to make and will be a hit at your next gathering. Top each piece with a sprinkle of sea salt and wrap it in wax or parchment paper for an individual treat.
In a medium saucepan over low heat, combine sugar and water. Stir constantly until sugar dissolves. Once the sugar reaches a boil, cook uncovered until the thermometer reaches 250 degrees F (soft ball stage). (Remember that liquids boil at lower temperatures at higher altitudes due to the difference in air pressure.) If you don’t have a candy or instant-read thermometer, test the syrup by dropping a small piece into cold water. It should form a soft, firm, but not sticky ball that holds its shape.
Remove from heat and stir in flavourings and colouring if desired. Let cool until the mixture is pliable enough to handle (wearing greased gloves will help you work with it slightly sooner). Pull and stretch taffy into ropes, then cut into 1-in. pieces with buttered kitchen scissors.
