Salt Water Taffy - Ricardo Cuisine

• Preparation 30 min
• Cooking 10 min
• Makes about fifty candies

• Vegetarian
• Nut-free
• Lactose-free
• Gluten-free
• Egg-free

Categories

Ingredients

• • 1 cup (250 ml) sugar
  • 1/3 cup (75 ml) light corn syrup
  • 2/3 cup (150 ml) water
  • 1 tablespoon (15 ml) cornstarch
  • 1 tablespoon (15 ml) butter
  • 1 teaspoon (5 ml) sea salt
  • 1 teaspoon (5 ml) strawberry extract or other extract
  • A few drops of red food colouring or other colour

Preparation

• • Butter a 20-cm (8-inch) square pan.
  • In a saucepan, bring the sugar, corn syrup, water, cornstarch, butter and salt to a boil. Cook until a candy thermometer reads 125 °C (257 °F). Remove from the heat.
  • Add the extract food coloring. Pour into the pan and let cool. When mixture is warm but cool enough to handle, butter your hands and stretch it a few minutes until it whitens. Stretch the dough into a 1-cm (1/2-inch) in diameter ribbon. With scissors, cut into 1-cm (1/2-inch) long candies. Wrap each candy in a 10 x 7.5-cm (4 x 3-inch) square of wax paper. The candy will harden as it cools.

Personal Note