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1. In a large saucepan, stir together the sugar and cornstarch. Stir in the butter, salt, corn syrup and water; mix well. Bring to a boil over medium heat, stirring as you melt in the butter. 2. Heat to 275 degrees F (134 degrees C), or until a small amount of syrup dropped from a spoon forms hard but flexible threads. 3.

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3. Wash your hands thoroughly, then butter them. Pick up the taffy with 2 hands. Form the taffy into a ball. 4. Pull your right and left hands away from each other sideways in front of your body. (You will be pulling taffy for quite a while, so find a comfortable position or friends to help). 5.

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Old fashioned taffy is deliciously chewy and long-lasting, perfect for parties. You'll find an amazing assortment of flavors and styles at Candy Warehouse.. Assorted Salt Water Taffy Candy: 3LB Bag 41 Reviews $13.95 Add to Cart . Salt Water Taffy - Vanilla: 2.5LB Bag 5 Reviews $11.95 Add to Cart . Salt Water Taffy - Watermelon: 2.5LB Bag.

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Cool for 5 minutes or until cool enough to handle. With buttered fingers, quickly pull half of the candy until firm but pliable. Pull and shape into a 1/2-in. rope. Cut into 1-1/4-in. pieces. Repeat with remaining taffy. Wrap pieces individually in foil or waxed paper; twist ends.

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The next taffy is called flipsticks, however many of the baby boomers remember as old time lipstick. Both of these taffy candies are a very nostalgic candy and are available. McCraw's Giant Flat Taffy. $24.99. Strawberry Cow Tales. Regular price: $37.99. Sale price: $33.56. Cow Tales Vanilla. Regular price: $37.99.

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Instructions. Butter or spray a cookie sheet with cooking spray. Combine sugar, water, corn syrup and food coloring in a large saucepan. Mix well together and bring to a boil. Cover the pan and let it cook for 3 minutes to completely dissolve the sugar crystals. Uncover the pan and turn up the heat to medium high.

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Instructions. In a heavy bottomed pot, combine molasses, sugar, vinegar and water. Bring to a boil and cook, stirring often, until mixture reaches 255 F (or when a small amount dropped in cold water turns hard). Remove from heat and add butter, cream of tartar and baking soda. Pour onto a buttered, sided cookie sheet.

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1. Stir together the sugar, water and vinegar in a heavy saucepan. Clip on candy thermometer and don't let it touch the bottom of the cooking pan. 2. Heat the sugar syrup until the candy thermometer reaches the hard ball stage or 260-265 degrees. Don't stir while it is cooking. 3.

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Pour the taffy into the 8x8 inch pan and allow to set up for 5-10 minutes. Taffy is ready to begin pulling when it has cooled enough to handle. To pull taffy option #1: Place taffy in a lightly greased mixing bowl and allow to mix for 5-6 minutes on low (use the dough hook or paddle attachment but not the whisk).

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Mix all ingredients except milk in a heavy saucepan over low heat. Stir often until sugar is completely dissolved. Increase heat and bring mixture to boiling. Slowly add the evaporated milk in a thin stream so boiling does not stop. Put a candy thermometer in pan; continue stirring.

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Prepare the sugar, cream of tartar, vinegar and salt in a sauce pan and bring to a boil. Boil until it reaches the hard ball stage (250 degrees F). Remove from the heat and then add in the butter. Then you will spray a dish with a little coconut oil or lightly grease it. Just so it doesn't stick to the plate/dish.

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Heat to 275 degrees F (134 degrees C), or until a small amount of syrup dropped from a spoon forms hard but pliable threads. Remove from heat, and stir in the vanilla, flavored extract and food coloring. Pour into a greased 8x8 inch baking dish. When cooled enough to handle, remove candy from the pan, and pull until it loses its shine and.

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Combine brown sugar, corn syrup, water, molasses, salt, and butter. Place over low heat and stir constantly until all sugar is dissolved. Continue cooking, stirring frequently to prevent scorching, until a small amount of syrup becomes brittle in cold water (290°F). Pour mixture onto greased platter.

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Butter large jelly roll pans before starting. Whisk up the cornstarch and sugar in a saucepan. Add the rest of the ingredients and stir well. Heat and stir over medium-high heat until the sugar dissolves. Cover and bring the mixture to a boil for 3 minutes. The candy mixture will foam and rise quite high in the pan.