Search
by Ingredient

Recipe Talk

Request a Recipe

New topic

Roman taffy candy

 

pepina - home chef pepina

 over 19 years ago

This Italian candy is available in New Orleans and a place or two on the web. I live out of the U.S. so I am looking for a recipe if anyone has one. Thanks

Replies

spikeoreilly - home chef spikeoreilly
tower, cork, IE
 over 19 years ago

this is one i have its called saltwater taffy ok
Ingredients
2 cups sugar
1 cup light-colored corn syrup
1 cup water
1-1/2 teaspoons salt
2 tablespoons butter
1/4 teaspoon peppermint extract, rum flavoring, or a few drops oil of cinnamon (optional)
Few drops food coloring (optional)
Directions
1. Butter a 15x10x1-inch baking pan; set aside.
2. Butter sides of a heavy 2-quart saucepan. In saucepan combine sugar, corn syrup, water, and salt. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, without stirring, until thermometer registers 265 degree F, hard-ball stage (about 40 minutes).
3. Remove saucepan from heat; remove thermometer. Stir in butter. If desired, stir in extract and food coloring. Pour into the prepared pan. Cool for 15 to 20 minutes or till taffy mixture is easy to handle.
4. Butter your hands. Twist and pull candy till it turns a creamy color and is stiff and quite difficult to pull (10 to 15 minutes). Candy is ready if it cracks when tapped on counter. Divide candy into 4 pieces; twist and pull each piece into a long strand about 1¿2 inch thick. With buttered scissors, snip each strand of taffy into bite-size pieces. Wrap each piece in plastic wrap. Makes about 1-1/2 pounds (100 pieces).
good luck