Ingredients
2 cups sugar
1 14 cups light corn syrup
1 cup water
1 teaspoon salt
2 tablespoons butter
12 teaspoon flavoring, your choice
food coloring
4 tablespoons confectioners' sugar
2 tablespoons cornstarch
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Food scientist deconstructs cooking by component — water, fat, starch
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
Food scientist deconstructs cooking by component — water, fat, starch
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In a heavy 3 quart saucepan, combing sugar, corn syrup, and water. Place over high heat, stir constantly until it comes to a boil. Reduce heat to medium, and continue cooking to 260F, which is hard ball stage using your candy thermometer. Remove from heat, add salt and butter. Pour into buttered 15x10" pan. Allow to cool about 20 minutes In the meantime mix the confectionary sugar and cornstarch together well, and set aside. Sprinkle the desired coloring and flavoring that you want to use over the candy. Knead the flavoring/coloring into the candy, then pull candy slowly until your hands are about 18" apart. Fold taffy in half, and continue pulling and folding the taffy, until candy is hard, about 20-30 minutes Candy will look smooth and satin-like when it is ready. Form into 1/2-3/4" thick rope pieces, by rolling on the counter using your hands. Using a sharp pair of scissors, cut rope into bite sized pieces. Allow to drop onto surface which has been dusted with a mixture of the confectionary sugar and cornstarch. Wrap individually in waxed paper squares, and store in an air tight container.