Recipe by Chocolate Moose
"A quick and easy recipe for any flavor of taffy you can think of!"
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1 1/2 cups
orange, or other flavored extract
any color food coloring
They deleted important information from my recipe after I submitted it! For taffy success it is important to know that the taffy is ready when it reaches 275F AND turns a brownish color. If your taffy comes out too soft then you didn't heat it enough. Also, the taffy is ready to pull when you try to pull it away from the side of the pan and it takes on a "gelatin" consistency: solid, but elastic. Make sure you DO NOT butter your hands with this taffy - if you do it will fall apart!
Taffy is a soft ball candy and therefore the temperature should be 234F and not 275F! 275F is almost hard crack which is candy cane consistancy!
VERY tasty! but it came out hard for me, perhaps I didn't have my thermometer set to the right depth.
Taffy's consistency was too "chewy." It was so chewy in fact that we couldn't chew it because it was either stuck to our teeth or the roof of our mouths. Not to mention that the flavor was lacking also. I tasted more butter, vanilla and salt than I could the actual flavoring of the batch. FYI-pouring it into a greased baking dish is a BIG mistake and makes for an extremely tough time trying to peel it out. I suggest lining the baking dish with thick wax paper before pouring the mixture into it. Overall, I won't be making this again.
It was my first try with any kind of candy recipe and it worked! however, it tastes like butterscoth (which i also like) and is a lot harder than taffy (but not as hard as butterscotch???) Ultimately tasty and a good first try for candy. (i did grease the pan with butter and it worked fine). I used strawberry extract and it doesn't really taste like strawberry much.
This is a cool, quick recipe that my kids love!
I followed the recipe, but the taffy was quite a bit harder than I wanted it to be.
I did drop a small amount of the mixture at soft ball (235F - 133 C), hard ball (260F - 127C) and soft crack (275F - 135C). The soft ball sample was very soft and sticky. The hard ball was just about what I would like to see. If I do this one again, I would stop near the hard ball temp.
Taste is good, but only 3stars for recipe, as it its.
I tried making this several times and I couldn't get it to ever get to that soft texture. It was always very hard, but still yummy.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
** Calories: 63
** Calories from Fat: 10
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