Saltwater Taffy

SALTWATER TAFFY

Yield: about 2 pounds, or about 100 1-inch pieces, of candy

4 ounces or ½ cup water

11 ounces or 1 cup light corn syrup

14 ounces or 2 cups granulated sugar

¾ teaspoon salt

1 ounce or 2 tablespoons of unsalted butter

1 teaspoon flavoring extract

1 ounce or ¼ cup marshmallow creme

3 or 4 drops gel food coloring

Spray a rimmed baking sheet with nonstick cooking spray.

Combine the water, corn syrup, granulated sugar, and salt in a 4-quart saucepan over medium-high heat. Stir until the sugar dissolves, then wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. When the sugar syrup comes to a boil, insert a candy thermometer.

Cook the syrup, without stirring, until the thermometer reaches 255 degrees F. This temperature will produce a wonderfully soft and chewy taffy. If you like your taffy stiffer, cook it to 260 degrees F for a medium-firm taffy or 265 degrees F for a very firm taffy. Once at the proper temperature, remove the pan from the heat, add the butter and flavoring, and stir until the butter melts and everything is well mixed.

Pour the candy onto the prepared baking sheet and let it spread out. Add the marshmallow creme and food coloring on top. Let the candy cool until it starts to set around the edges, about 5 to 10 minutes. Slide a spatula under one edge of the candy and fold it into the center, over the marshmallow creme, then fold the other edges of the candy into the middle, making a compact package.

Put on food-safe plastic gloves to protect your hands, and spray your gloves with a light coating of nonstick spray. Gather up the candy and knead it together in your hands until the marshmallow creme and coloring are mixed in. Holding the candy in both hands, pull your hands apart, stretching the candy into a rope between them. Bring your hands back together, twist the candy together, and repeat the pulling process. At first the taffy will droop and fall, but as you continue to pull the taffy, it will cool down and become firmer and easier to manipulate.

Continue to pull the taffy for 20 minutes, until it holds its shape well and becomes difficult to pull.  You will start to see parallel ridges in the pulled candy toward the end of the process--this is a sign the taffy is ready.

Divide the taffy into quarters to make it easier to work with. Roll the taffy in to a long thin rope about ½ inch in diameter. Use oiled kitchen shears or a sharp knife to cut it into small 1-inch pieces, and repeat with the remaining taffy. Wrap the taffy in waxed paper to help it keep its shape and prevent it from sticking together.

Store saltwater taffy in a airtight container at room temperature for up to 2 weeks. You can keep it longer, but over time it will start to lose is soft and chewy texture.

For a printable version of the recipe, go here.

Toffee Fudge

Toffee Fudge*

Courtesy of Purple Chocolat Home

4 cups half-and-half
8 cups sugar
2 cups butter, softened
12 (4.5-oz.) Symphony Candy bars with toffee

In a large, heavy-duty pot or dutch oven (5-quart size or larger), mix together
the half-and-half with the sugar and bring to a boil. Stir well. Watch carefully
as it can easily boil over. Let the mixture boil, stirring regularly, until it reaches
238 degrees Fahrenheit on a candy or instant-read thermometer (be sure the
thermometer is calibrated or your candy will not turn out properly).

When the mixture reaches 238 degrees, carefully remove the pot from the heat
and place the butter in the mixture to sit undisturbed until it melts. Meanwhile,
break up the Symphony candy bars into medium-sized chunks. When the butter
has melted, pour the sugar mixture over the candy bars. Stir the mix with a spoon
until the chocolate is melted.

Pour into a greased or parchment-lined half-sheet pan. Allow to cool in the
refrigerator until set. The mixture may appear greasy at first, but once it cools,
that disappears. Cut into squares while cold. Serve.

*This recipe can be easily halved. Halve the ingredient list and use a 9x13-inch
pan instead of a half-sheet pan. Be sure to still use a 5-quart size pot or larger as
the mixture easily boils over.


I got this recipe from Purple Chocolat Home. For a printable version of the recipe, go here.

Mint Sandwiches

‘Real’ chocolate can be used in place of chocolate-flavored compound coatings, but the layers tend to separate and be more difficult to handle than when using compound coatings, and ‘real’ chocolate must be tempered when melted. Regardless of which chocolate you use, you can mix up the colors and flavorings to make distinctive chocolate sandwiches to your liking.

1 pound milk chocolate-flavored compound coating, melted

1 pound green chocolate-flavored compound coating, melted*

1 pound dark chocolate-flavored compound coating, melted

1/4 teaspoon peppermint oil (not peppermint extract)

Line an 11” x 17” half-sheet pan with parchment paper (or with a non-stick baking mat---the layer of peppermint-flavored chocolate won’t touch the mat, so you don’t need to worry about it absorbing the flavor); set aside.

Melt all three compound coatings in succession, using a separate glass, microwave-safe bowl for each flavor. Pour compound coating into bowl and microwave for 1-minute at 50% power. Stir. Microwave at 50% power in additional increments of 30 seconds until melted. (Compound coating will be melted and still hold its shape. Stir to break it down rather than continuing to microwave).

After melting the green compound coating, thoroughly stir in 1/4 teaspoon peppermint oil.*

(It is important to have all of your chocolate melted and ready to go as each layer sets up in just 1 or 2 minutes and if you wait too long between layers, the different layers won’t adhere to each other properly.)

Pour milk chocolate-flavored compound coating in center of pan. Use an offset spatula or

pancake turner to spread the coating in a layer about 1/8-inch thick. Allow to stand at room temperature until the coating is just beginning to set up. (Coating will have a mostly matte sheen, but still be a little wet and shiny in places.)

Pour green mint-flavored coating over milk chocolate-flavored compound coating and use an offset spatula or pancake turner to spread until smooth. Allow to stand until the coating is just beginning to set up.

Pour dark chocolate-flavored compound coating over the green layer and spread to a smooth finish. Allow to set up at room temperature until just firm. (Do not wait too long or the layers will crack when you cut them).

Remove candy from pan by lifting parchment paper liner and place on flat cutting surface. Using a long, thin-bladed sharp knife, cut mints into 1-inch squares. Store in a cool area, or in an airtight container in the refrigerator. Makes about 150 sandwiches.

*When purchasing compound coating, make certain you know what your are buying, as it is available in many flavors and colors. “Green” can be vanilla, lime, or mint. If buying mint-flavored green compound coating, DO NOT add the peppermint oil. If buying vanilla-flavored green compound coating, do add the peppermint oil.

For a printable version of this recipe, go here.

Peppermint Bark

‘Real’ chocolate can be used in place of chocolate-flavored compound coatings,

but the layers tend to separate and be more difficult to handle than when using

compound coatings, and ‘real’ chocolate must be tempered when melted.

2 pounds white chocolate-flavored compound coating, melted

12 candy canes, crushed

1/2 teaspoon peppermint oil (not peppermint extract)

2 pounds dark chocolate-flavored compound coating, melted

Line an 11” x 17” half-sheet pan with parchment paper (or with a non-stick baking

mat---the layer of peppermint-flavored chocolate won’t touch the mat, so you

don’t need to worry about it absorbing the flavor); set aside.

Stir pieces of candy canes and peppermint oil into the melted white chocolate;

set aside briefly. Pour the melted dark chocolate onto the prepared baking

sheet; spread evenly. Allow to set up at room temperature (takes just a minute

or two). Before the dark chocolate is completely matte---still a little shiny and

wet--pour the white chocolate mixture over it; spread evenly. Chill until firm, 25

to 30 minutes. Break into pieces, and serve. Store in an airtight container in the

refrigerator for up to one week.

For a printable version of this recipe, go here.

Peppermint Patties

‘Real’ chocolate can be used in place of chocolate-flavored compound

coatings. ‘Real’ chocolate must be tempered when melted.

12 ounces milk or dark chocolate-flavored compound coating

1/4 to 1/2 teaspoon peppermint oil (the more you add, the more intense the

peppermint flavor; do not substitute peppermint extract)

1/2 teaspoon vanilla extract

1 pound confectioners’ sugar

3 tablespoons butter, softened

1/4 cup evaporated milk

Thoroughly mix the peppermint oil, vanilla extract, confectioners sugar, butter,

and evaporated milk.

Roll mixture into balls (approximately 1-inch in diameter). This can be done by

hand, but if you have a 2-teaspoon cookie scoop, use it to scoop uniformly sized

balls (after scooping, use your hands to roll the scoop into a smooth ball).

Place balls on a cookie sheet lined with parchment paper or waxed paper.

Refrigerate for 20 to 25 minutes.

Remove balls from refrigerator and use the bottom of a glass to flatten the balls

into patties.

Place lined cookie sheet with patties in freezer for 30 minutes.

Melt chocolate and allow to cool—must still be liquid, but not so hot as to melt the

patties.

Carefully dip each of the peppermint patties using a dipping tool (or a fork) and

place on lined cookie sheet.

Refrigerate until chocolate is set.

Optional: To the top of each patty—before the chocolate coating has dried—

add a touch of crushed candy canes, a drizzle of melted chocolate, or a dash of

sprinkles for festive flair.

For a printable version of this recipe, go here.