Ingredients
- 2 cups sugar
- 2 T. Cornstarch
- 1 cup light corn syrup
- 3/4 cup water
- 2 T. margarine/butter
- 1 tsp. salt
- 1/4 tsp. Flavoring oil
- (I didn't have flavoring oil so I used a tablespoon or more of Mint extract)
Preparation
Step 1
Prepare a heat safe dish by lightly buttering it. If you are making more than one flavor, prep said amount of dishes. Also lightly butter a spatula for each flavor. And have each flavor and food color ready.
In a saucepan, sift together sugar and cornstarch. Stir in corn syrup, water, salt and margarine. Place over medium heat and stir until sugar dissolves. Cover pan and bring to a boil for 2 or 3 minutes. Uncover, place thermometer in pan and cook to 256 - 266 degrees F. The lower temperature will result in a chewier taffy, the higher a more brittle texture. Remove from heat and add food color and flavoring. Stir gently, pour into prepared dish/pan.
When cool enough to handle, grease hands and pull the warm candy with fingertips, pulling out to about 12 inches at first. Quickly turn candy back from fingertips of one hand to the other hand, then catch center and pull again. This will incorporate air into the candy. Continue pulling until taffy is light in color and has a satiny gloss, about twenty minutes. Pull into a long rope, cut with greased scissors and wrap in waxed paper squares, twisting ends.