Whats Going On?
Why do I add cornstarch?
The addition of cornstarch (called cornflour in British recipes) helps give the taffy a smooth texture. Why do I add corn syrup?
Corn syrup acts as an "interfering agent" in this and many other candy recipes. It contains long chains of glucose molecules that tend to keep the sucrose molecules in the taffy syrup from crystallizing. In this taffy recipe, the butter also acts as an "interfering agent"the milk proteins in the butter interfere with crystal formation as well. What is glycerin?
Glycerin is a sweet, slippery, colorless liquid that's made from fats and oils and is most often a by-product of the soapmaking process. It's used in many soaps and cosmetic products, cake icing, as a lubricant, and to make nitroglycerinan ingredient in dynamite! (Note: glycerin itself is not an explosive substance, so its safe to use in your kitchen!) In this taffy recipe, glycerin helps give the candy a soft, creamy consistency. Glycerin can be found in many drugstores, as well as some supermarkets and craft stores in the baking supplies section, or in cake-decorating stores. Be sure to purchase food-grade glycerin. Why do I need to stop stirring after the syrup begins to boil?
At this point, you have dissolved the crystal structure of the sugar. Stirring or other agitation is one of the many factors that can encourage the fructose and glucose molecules in your syrup to rejoin and form sucrosecrystals of table sugar. Why do I wash down the sides of the pan?
The sugar crystals are dissolved at this point in the process. But a single seed crystal of sugar clinging to the side of the pan might fall in and encourage recrystallization. Why do I need to pull the taffy?
Pulling taffy aerates it, or incorporates many tiny air bubbles throughout the candy. This makes it lighter and chewier. close this window |
FAQs
It contains long chains of glucose molecules that tend to keep the sucrose molecules in the taffy syrup from crystallizing. In this taffy recipe, the butter also acts as an "interfering agent"—the milk proteins in the butter interfere with crystal formation as well.
What is the science behind making taffy? ›
The stretching and folding aerates and emulsifies the candy, incorporating small air bubbles and breaking down larger oil droplets. "Taffy is composed of oil droplets and air bubbles of various sizes dispersed in a viscoelastic matrix (sugar syrup)," Chan said.
What is the process of making taffy? ›
The Process of Making Taffy
Taffy is made using ingredients like corn syrup, sugar, oil, honey, egg whites, salt, and other natural and artificial flavors. Once the candy ingredients are heated to the perfect temperature and mixed thoroughly, it starts to transform into a sticky mixture.
What makes taffy chewy? ›
Modern commercial taffy is made primarily from corn syrup, glycerin and butter. The pulling process, which makes the candy lighter and chewier, consists of stretching out the mixture, folding it over, and stretching it again.
How does taffy work? ›
As discussed above, the “traditional” salt water taffy production process starts by boiling sugars in a large copper kettle to a high temperature. That supersaturated mass is then aerated to capture tiny bubbles in the candy, making it less tacky and softer.
What does glycerin do for taffy? ›
In this taffy recipe, glycerin helps give the candy a soft, creamy consistency. Glycerin can be found in many drugstores, as well as some supermarkets and craft stores in the baking supplies section, or in cake-decorating stores.
What's the difference between salt water taffy and regular taffy? ›
There was little or no salt added to the candy over 100 years ago or now. Manufacturers of the candy in seaside towns capitalize on the name of salt water taffy, but there is truly no difference between salt water and regular taffy.
Why is my taffy not hardening? ›
The simple answer is that there is too much moisture in your candy. One or more factors could be contributing to this problem. In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture.
What is the difference between toffee and taffy? ›
The difference is mainly in the candy-making process: taffy is pulled and stretched until it's soft and chewy. Toffee, on the other hand, won't stick in your teeth like taffy, because it is boiled, shaped, and allowed to harden into a delicious, glossy slab.
What's the difference between nougat and taffy? ›
Although not closely “genetically” related to nougat or torrón, taffy recipes have a lot in common with the chewy versions of those sweets. The big difference: taffy is not (normally) aerated and set with egg whites, and doesn't (normally) have additions like nuts or dried fruit.
Does salt water taffy expire? Yes, taffy can go bad and generally expires six months after purchase. Homemade taffy expires even sooner and only lasts 3-7 days.
Is Starburst a taffy? ›
Starburst (originally known as Opal Fruits) is the brand name of a box-shaped, fruit-flavoured soft taffy candy manufactured by The Wrigley Company, which is a subsidiary of Mars, Incorporated.
What is the information about salt water taffy? ›
salt water taffy, a type of taffy (a chewy and soft candy) that originated in Atlantic City, New Jersey, U.S. The recipe for salt water taffy does not actually include salt water from the ocean, though it does usually call for salt and water, as well as sugar, corn syrup, butter, cornstarch, flavoring, and coloring.
Why isn t salt water taffy salty? ›
Salt water taffy is a chewy and soft candy. It originated in Altantic City, New Jersey. Although it has the name salt water taffy, it does not have any salt water in it. Instead, it is generally made from sugar, corn syrup, butter, cornstarch, flavoring, and coloring.
