Salt Water Taffy
Did You Know- Salt water taffy got its name from a popular story about a candy store owner, David Bradley. David Bradley had a candy shop on the Atlantic city boardwalk. A big storm in 1883 caused the ocean water to wash out David Bradley's candy store and soaked his taffy supply. After the storm, a young girl came into his store and asked for some taffy. David jokingly offered her some "salt water taffy" and the name stuck ever since.
Salt Water Taffy
- 1 1/3 cups granulated sugar
- 2/3 cup white corn syrup
- 1/2 cup water
- 2 tbsp. cornstarch
- 2 tsp. edible glycerin
- 1 1/4 tsp. sea salt
- 2 tbsp. unsalted butter
- 1/4 tsp. essential oil flavouring
- paste food colouring
- icing sugar
- In a large heavy saucepan, stir together sugar, corn syrup, water, cornstarch, glycerin and salt. Bring to boil over medium heat; cook, without stirring but brushing down the side of the pan with a pastry brush dipped in cold water, until candy thermometer reaches hard- ball stage of 260 F or when 1 tsp. hot syrup dropped into cold water forms hard ball, about 8 minutes.
- Remove from heat. Stir in butter until melted; stir in flavouring and colouring. Without scraping bottom, carefully pour onto rimmed nonstick or greased baking sheet.
- Let cool enough to hold indentation when pressed with finger, about 7 minutes. Using greased scraper fold taffy over itself, turning and folding until cool enough to handle.
- Using buttered hands, pull, fold and twist taffy until very pale (almost white), opaque, firm and more difficult to pull, about 15 minutes.
- On icing-sugar- dusted surface, pull and twist into 1 inch thick rope. Using greased scissors, cut into 1 inch pieces. Wrap each piece in waxed paper, twisting ends.