Help With Salt Water Taffy Pls??????

Sugar Work By darcat Updated 11 Apr 2008 , 6:24pm by jessienj

darcat Posted 3 Apr 2008 , 5:36pm
post #1 of 12

I am about to try this for the first time and all the recipes make between 1 and 1 1/2 pounds. But I want to make several different flavours and need to know If I can divide the taffy once it's made into several pieces and then color and flavour each one. My problem is how fast will this harden and will I have time to do say 3 different flavours or will it harden before I have a chance to get past the first one?


11 replies
darcat Posted 3 Apr 2008 , 9:28pm
post #2 of 12

Anyone? Has any body ever tried this?

darcat Posted 3 Apr 2008 , 11:58pm
post #3 of 12

I'm sure someone out there must have made this lol Please help as I dont want to make like 10 pounds of taffy lol

julzs71 Posted 4 Apr 2008 , 12:06am
post #4 of 12

I have made it once. I would make it and then before pulling it I would divide and then flavor and color it.

WendyLaLa Posted 4 Apr 2008 , 12:18am
post #5 of 12

The only thing I know for sure is that you have to use oil based flavorings, not anything alcohol based. Lorane oils have wonderful flavors.

busymom9431 Posted 4 Apr 2008 , 12:39am
post #6 of 12

I have done it and it can get hard on you so I would suggest halving the recipe and work with it then do it again........I know it may be a pain but you may learn some things with each batch. Just a suggestion. Let us know how it goes.

darcat Posted 4 Apr 2008 , 1:58am
post #7 of 12

I got my lorann oils on ebay and got a really great price for them. Better than any of the supply stores on line or off. I dont really want to make each flavour a separte batch because it would be way more than I need. I was wondering if maybe it can be kept over warm water or something along those lines while I work with a portion of one batch. I know it can be flavoured and colored while you pull it or while it's cooking either works.

playingwithsugar Posted 4 Apr 2008 , 2:15am
post #8 of 12

There is no reason why you can't portion it out before coloring and flavoring. Your problem is going to be with keeping it warm until it is all done.

Do you have an electric griddle or fry pan? You might try this and see if it helps:

I keep my RKT warm enough to handle by laying a silicone mat on top of an electric griddle, then turning the dial just below the halfway point between off and warm. The Warm setting is about 160 degrees on my griddle, so the RKT usually stay at about 120, just warm enough to keep them from hardening, but not so warm that the sugar starts to burn.

Theresa icon_smile.gif

darcat Posted 4 Apr 2008 , 2:46am
post #9 of 12

Tks Theresa I think I'll try keeping over warm water then since I dont have a griddle. will let you know how it turns out. again Tks everyone

playingwithsugar Posted 4 Apr 2008 , 2:55am
post #10 of 12

How about a doubled ziploc bag, right in the warm water? That might work better.

Theresa icon_smile.gif

WendyLaLa Posted 4 Apr 2008 , 5:19am
post #11 of 12

Maybe you could put it in the oven on warm, or maybe in an oven that is cooling down. Just like rising bread. I am super interested to see how these come out for you. Keep us posted!!!!

jessienj Posted 11 Apr 2008 , 6:24pm
post #12 of 12

Can you get a second and maybe third person to help you with the pulling? That way you can divide the batch how you want and then flavor and color them and then each of you takes a flavored batch and pulls it. I've done that before, and it worked out except it turned to hard candy instead of taffy. I think it was a miswritten recipe. But now I know how to make hard candy that is sorta chewy/soft after it's been in your mouth for a while.
I've tried making taffy several times and each time i get different results. Only once it was actually taffy. 2 times it was a total fluke but it was becaue the recipe was incorrectly written in a book. It left out the corn syrup, so after my batch cooled, it turned back to a granulated sugar mess.

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