Reviewer:

lovebaking

Cooking Level: Intermediate

Reviewed: Jul. 25, 2011

Great recipe! Remember, the taffy will not be like the chewy taffy you buy in the store! This taffy is to be sucked on only, if you try to chew it, it will rip your fillings out.

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1 user found this review helpful

Reviewer:

HeidiK

Reviewed: Jun. 21, 2009

I found candy will vary depending on your altitude and humidity. A sure fired way to get the taffy to the finished consitancy is to drop a drop of the hod liquid into a cold cup of water and then check if it is soft crack or hard crack or what ever your consistancy you desire. My Mother and Grandmother taught me this. they never needed a thermometer

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8 users found this review helpful

Reviewer:

steveherrin

Reviewed: Mar. 10, 2006

I made this recipe with a 12- and 11-year old. We took it off the stove at about 230 degrees, because it looked like it was starting to burn. We divided the taffy before adding the extracts; we made maple, mint and vanilla. Maple tastes like butterscotch. I think we pulled the taffy too long because it was very hard to chew- it actually pulled out someone's metal filling. We 1/2ed the salt, omitted the food coloring and almonds, it tasted great!

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21 users found this review helpful

Reviewer:

SUMMERCOOKS

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Dec. 23, 2005

This was a good recipe, but not exactly what I was hoping for. I did get it to pull and form into smaller candies wrapped in wax paper, but I couldn't get the "shiny" appearance to go away. Maybe I should have just pulled longer?? The taste seemed very sugary comparitive to store bough taffy, but the texture and feel was close. I may try again and see if I can nail it the second time around.

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5 users found this review helpful

Reviewer:

NIKKEL

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

Reviewed: Dec. 21, 2003

I agree with two other reviews, turned out too soft, had to boil 2x, and cut salt in half. Otherwise, flavor was good

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5 users found this review helpful

Reviewer:

JESSI5US

Cooking Level: Intermediate

Reviewed: Jun. 10, 2003

I have made this recipe. It started off pretty well, but when you get to the cooling part, watch out. It starts harding and it is as hard as a rock before it has cooled off. Are you supposed to strech taffy as it is burning your hands? I threw it in a pan and waited for it to cool down. It tastes very good, I give Monica that, but it looks like a hard puddle. It also took a long time to clean off. I had to soak it for a few hours and then scrub for a long time.

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5 users found this review helpful