White Taffy
Ingredients
Directions
Make the syrup
Combine the sugar and water in a saucepan.
Bring to a boil without stirring.
To test if it's done, drop a small amount into a cup of cold water; if it hardens, it's ready.
Finish
Remove from heat and add flavoring while hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- White sugar
- Provides sweetness and the body of the candy; as the syrup cooks and cools, it sets firm and chewy.
The step that matters
Boil without stirring. Stirring a boiling sugar syrup can encourage sugar crystals to form, which makes the finished taffy grainy instead of smooth. Judging doneness by the cold water test depends on the syrup reaching the right concentration, so the boil must be left alone.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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