This homemade vinegar taffy recipe makes a fun candy to make anytime.It’s an easy old fashioned taffy recipe. Try having a taffy pull at your next older kids party, adult party, fall orChristmas party.
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Homemade Old Fashioned Vinegar Taffy Recipe
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Author:Jill Cooper
Yield:8 dozen
Ingredients
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2cups dark corn syrup 1cup sugar 2 Tbsp. butter 1 Tbsp. vinegar 1/4 tsp. baking soda 1 tsp. vanilla or other flavoring food coloring
Instructions
Combine the first four ingredients in a saucepan.
Bring to a boil over medium heat, stirring constantly until the sugar dissolves. Continue cooking to 260°.
Remove from heat.
Stir in baking soda, vanilla and a few drops of food coloring.
Beat until smooth and creamy.
Pour into a buttered pan.
When cool enough to handle, butter your hands and pull until light in color.
Pull into long strips and cut into 1 inch pieces.
This homemade vinegar taffy recipe is from volume 1 of our Dining On A Dime Cookbook. For more yummy recipes like this, check it out here!
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Is additional food coloring to be added a second time after it is boiled with the first 5 ingredients? If so, is this to make it the color you prefer? If not, is it to be added before or after the boiling of first 4 and not first 5 ingredients? Really confused.
Reply
Tawra
Kay when you remove it from the heat just add the soda, vanilla and how much food coloring you want at this time and you are good to go. You don’t even have to add the food coloring if it will be easier for you because it is just for fun and to make it any color you want. Jill
Reply
Barb
I had the same question and I’m confused about the answer. It says to combine the first 5 ingredients, which includes coloring and then add coloring after removing from the heat. You say the food coloring is optional, is there a missing ingredient in the 4th position?
Reply
Jill
Sorry it was my mistake. I fixed it on the recipe. Do the syrup, sugar, butter, and vinegar then add the food coloring at the end. Sorry for the mix up and thanks for the heads up.
Reply
Shirley
Can you add flavors to is for differnet flavors and if so what kind?
Reply
Jill
Yes you can and pretty much any flavor you like.
Reply
cathy f
what type of vinegar is to be used?
thank-you
cathy
Reply
Jill
Regular white vinegar.
Reply
Jennika
Can you use just apple cider vinger if you don’t have any white regular vinger?
Reply
Jill
You can use apple cider vinegar but just be aware it might change the flavor slightly but should be ok.
Reply
dt
so is it soft? but not like salt water taffy? please clarify
Reply
Jill
If it is cooked correctly it hardens like a hard candy.
Reply
Magdalen
Thank you. I remember reading about “taffy pulling” in some American story when I was little. Now I understand!
Reply
Cassy
One of our favorite cold winter evening activities at Grandpa’s. As soon as is was cool enough, Grandpa would throw it up over the coat hooks at the door with his “buttered hands” and let fall again and again until it was pulled enough and then Grandma would cut it into pieces. Thanks for a fond memory from the 1950’s.
If our taffy feels hard, it is most likely because it is cold; try holding the taffy snugly in the palm of your hand for a few moments, the warmth should soften it right up!
It is also popular in Atlantic Canada and Salt Lake City, Utah. Modern commercial taffy is made primarily from corn syrup, glycerin and butter. The pulling process, which makes the candy lighter and chewier, consists of stretching out the mixture, folding it over, and stretching it again.
One method is to place the taffy in the refrigerator for a few minutes. Cooling the candy makes it less sticky, allowing you to peel the wrapper off more easily. If the taffy is still stubborn, you can try running it under cold water briefly to harden the surface further without affecting the candy's texture too much.
A unique combination of lower cooking temperatures, the addition of fat, and pulling after cooking all work together to keep taffy pliable, chewy, and semi-solid.
In this taffy recipe, glycerin helps give the candy a soft, creamy consistency. Glycerin can be found in many drugstores, as well as some supermarkets and craft stores in the baking supplies section, or in cake-decorating stores.
Traditional taffy is a chewy, stretchy candy that comes in bright colors and a wide variety of flavors. It is often circular in shape and wrapped in wax paper to keep the taffy soft for easy chewing. Salt water taffy is essentially the same thing, though it often comes in a long, cylindrical shape.
The difference is mainly in the candy-making process: taffy is pulled and stretched until it's soft and chewy. Toffee, on the other hand, won't stick in your teeth like taffy, because it is boiled, shaped, and allowed to harden into a delicious, glossy slab.
Store in a sealed plastic bag at room temperature for the longest shelf life, which can be up to 3 months before the consistency begins to change. Some like to freeze their taffy to preserve its peak flavor for longer, though don't forget to let it thaw completely at room temperature before trying to take a bite!
The process of pulling taffy adds air to the taffy mixture, which in recent years has been made from corn syrup and sugar. The process of adding air to the taffy is important to keep it soft. Adding the aeration to the taffy will also make it lighter and chewier.
Remove as much air as possible from the bag by sucking excess air out with a straw. You can then place your bag into the freezer to store, which will keep your taffy fresh for up to 18 months.
The simple answer is that there is too much moisture in your candy. One or more factors could be contributing to this problem. In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture.
Taffy, caramels, gummy bears, and other chewy sweets can do much more harm than most people realize. Some of the oral health issues I've seen caused by consuming too much sticky candy include: Lost and damaged fillings. Dental crowns or fixed bridges coming loose or falling out.
If it becomes too hard to consume, is overly sticky, or has a foul odor, chances are your taffy has gone bad. To prevent this from happening, you can store your taffy candy in a cool, dry area. Saltwater taffy can last for up to one month in the fridge.
This will cause your candy to crystallize and become grainy. To prevent this, (stove-top method only) wipe down the inner sides of your pan a few times with a wet pastry brush while your candy is boiling. An alternate method is to place a lid on the pan for about 3 minutes at the beginning of boiling.
If caramels are too hard, you can try placing them back in a saucepan, adding a couple tablespoons of water and stirring until the thermometer reads 242°F. Pour back into a prepared buttered pan. If caramels are too soft, that means the temperature didn't get high enough.
Saltwater taffy, without a doubt can and will melt if left in the heat for too long. The beauty about the World's Most Famous Taffy™ is that if given time in proper room temperature conditions, it will firm up and get back to where it was originally.
Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.
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