Reviewed: Dec. 21, 2011

I believe the secret to the sofness is the cup of corn syrup and not exceeding the 234F soft ball stage. I am a professionally trained pastry chef and have worked many times with sugar pulling making center pieces etc. I am a firm believer of using a QUALITY candy thermometer. My grandmother always used the ice cold water soft ball technique but the thermometer is a NO FAIL given! Candy making is an art and it involves significant knowledge and skill.

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Reviewer:

Shuckapeafarms

Reviewed: Dec. 9, 2010

I made this with my two children (ages 7 & 9) and it turned out great! We actually used 2 kool-aid packets instead of one and it had lots of flavor. I will definitely make this again.

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5 users found this review helpful

Reviewer:

Clavin5

Reviewed: Nov. 30, 2010

I used a sugar free packet of cherry limeade mix, since i dont usually have koolaid in my cabinets, and the flavor was amazing. it was a sticky mess for quite a while and the butter wasnt working on my hands very well, so i kept spraying my hands with a little water when the taffy became sticky and that worked well. i pulled for a good 10-15 minutes until it became light in color, then i rolled it out and cut it with my kitchen shears. my husband loved it, so i will definitely make this again.

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Reviewer:

lvmygrls2

Reviewed: Jan. 10, 2010

I think there are two keys to this recipe. Temperature and stretching. Candy takes patience. I let it reach 255 degrees before removing from heat. I didn't want it too soft or to hard. I used two large buttered metal cookie sheets. Split the mixture between the two. I waited only until the candy was cool enough to touch (maybe 5 minutes) then i started stretching. I made cherry and the candy went from a dark red to a light pink by the time I was done stretching. I don't think it would have turned out nearly as good had I not stretched it so much. Also, make sure you have two people to stretch. By the time I got to the second pan it was already setting up. It still worked but was much harder on my arms! I may add two kool aid packets next time. My husband loves it. Also, I did NOT butter my hands before stretching. There was no need. It only stuck to itself. There was enough butter from the pan, I guess. I didn't want the candy to be butter flavored or coated in butter.

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Reviewer:

mydogclyde

Cooking Level: Intermediate

Reviewed: Oct. 11, 2009

Loved it! I let the temp go to 260 degrees, just a little bit under the hardball stage (anything lower and it would have been to soft). Used a metal cookie sheet with high sides. My flavors: grape/lemonade koolaide, orange koolaide, and peppermint extract. Very tasty!

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Reviewer:

WEIMER101

Reviewed: Jun. 24, 2009

This recipe did not work for me...It was gooey and WAY too sweet =( I would advise you not to make it.

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4 users found this review helpful

Reviewer:

Kayla

Cooking Level: Intermediate

Living In: Atlanta, Illinois, USA

Reviewed: Apr. 21, 2009

Turned out great with cherry koolaid. Be sure to use a LOT of butter when pulling. I used half of the recipe and got 63 peices of taffy...:)

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Reviewer:

S. Cannon

Reviewed: Mar. 29, 2009

This was nothing like taffy! After following steps 1-2, I buttered a baking sheet and poured the liquid taffy onto it, let it sit for about half an hour and finally it turned as solid as rock! I am SO glad it didn't ruin my baking sheet. It didn't even have a good favor! I hope it works next time I try it.

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Reviewer:

Honor Ross

Cooking Level: Expert

Home Town: Boerne, Texas, USA

Reviewed: Jan. 11, 2009

The texture and consistency of the taffy was great! However, we put half on a metal cookie sheet to cool and half in a glass 9x13, and the half on the metal cookie sheet didn't work at all. The half in glass was beautiful. Also, we need to make this again to give it a fair review as the flavor was terrible using Strawberry Kool-aid! I am giving it 4 stars because the taffy worked wonderfully (cooled in glass) and I am sure with better flavoring it would be fantastic.

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Reviewer:

Christmas

Reviewed: Dec. 23, 2008

Now I know where the name laffy taffy came from! I had a hard time getting any of our burners to heat the mixture over 225 degrees so I had to partially cover the mixture. We took it out right when the thermometer hit 250 and added 2 packs of grape kool aid. We let it cool, and it was still very soft. My kids and I butter our hands and tried to "pull" the taffy, but it wasn't exactly what we had in mind. It was very sticky and even after 30 minutes of pulling it never really firmed up. We ended up having to put this on wax paper in big globs, and smash it down like laffy taffy. We had a blast making this, and even though it was very messy and didn't turn out like we had hoped for, the flavor was good and it was a lot of fun to make with the kids.

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