How To Make Taffy

Taffy is an easy to make candy treat for the Holidays.  Taffy can be flavored any number of ways, and once you have made a few of these flavors you can experiment with other flavorings.  These Taffy recipes go back over 150 years, and there haven’t been any improvements to them in that time.

 

PLAIN TAFFY.
14 lbs. White Sugar.
2 quarts Water.
½ ounce Cream Tartar.

Process.—This is an easy and capital recipe to begin with smileys for whatsapp. The process is practically the same as for all other clear goods, but the ingredients being fewer there is little chance of their getting complicated. With a thermometer it is hardly possible to make a mistakehow to make taffy from a recipe herunterladen.

Put the sugar and water in a clean pan, place it on the fire and stir it occasionally till melted; when it comes to the boil add the cream of tartar and put a lid on the pan; allow it to boil in this way for ten minutes, remove the lid and immerse the bottom part of the thermometer in the boiling liquid and allow it to remain in this position until it records 310 degrees, then quickly take out the thermometer, lift off the pan and pour contents into frames, tins, or on a pouring slab, which have been previously oiled. If on a pouring slab, mark the boil into bars or squares, while warm, with a knife or taffy cutter: when quite cold it is ready for sale.

LEMON TAFFY herunterladen.
14 lbs. White Sugar.
½ ounce Cream Tartar.
Saffron Coloring.
2 quarts Water.
Lemon Flavoring.

 

Process.—Proceed as directed for plain taffy. When the sugar reaches 305 degrees, add a few drops of saffron color; when it reaches 310 degrees, add a few drops of oil of lemon and pour out immediately into frames or tins; or if on pouring slab, mark out into bars or squares before it gets cold samsung note 3 herunterladen momentan nicht möglich. The pouring slab should be level so that the sheet should be all the same thickness.

BUTTER SCOTCH.
8 lbs. White Sugar.
1 lb. Fresh Butter.
Lemon Flavoring.
¼ oz. Cream of Tartar.
1 quart Water.

Process.—Melt the sugar in the water by an occasional stir when the pan is on the fire, then add the cream of tartar and boil up to 300, lift the pan on to the side of the furnace and add butter in small pieces broken off by the hand; slip the pan on the fire again, adding the lemon flavoring; let it boil through so that all the butter is boiled in then pour into frames; when partly cold mark with cutter into small squares; when cold divide the squares; wrap each in wax-paper; sold generally in one cent packages windows 10 Download update.

N.B.—There is good butter scotch and better butter scotch, but no bad butter scotch; this quality may be improved by the addition of a large proportion of butter: some makers would put 2 lbs. or even 3 lbs. to this quantity, but that would be regulated by the class of trade and the size squares. These frames are made to hold 144 squares; a boil this size will make each square weigh about 1 oz., but any weight of square may be arranged by the adding or deducting from the boil games from windows 7.

EVERTON TAFFY.
12 lbs. White Sugar.
2 lbs. Dark Sugar.
2 lbs. Fresh Butter.
½ oz. Cream of Tartar.
2 quarts Water.
Lemon Flavoring.

Process.—Melt the sugar in the water, add the cream of tartar and boil the whole to the degree of 300; lift the pan on the side of the fire put in the butter in small pieces, place the pan again on the fire and let it boil through; add the lemon and give it time to mix in, then pour out contents into frame, or on pouring plate to cut up into bars herunterladen. Everton taffy and butter scotch are similar, except in color; same remarks as to quality will apply in both cases; if the fire is very fierce, do not put the pan down flat on it after adding butter; nurse it gently to prevent burning; little fresh coke shaken over the fire would assist.

RASPBERRY TAFFY.
14 lbs. White Sugar.
½ oz. Cream of Tartar.
Raspberry Flavor.
2 quarts Water.
Brilliant Rose download images from google drive on iphone.

Process.—Bring the sugar and water to a boil, add the cream of tartar, put on the lid for ten minutes, then uncover and immerse the thermometer; continue to boil to 300; tinge a bright red with liquid, brilliant rose; add raspberry essence; pour out on frame or pouring plate and mark into bars or squares of convenient [Pg 29]size; when cold the taffy is ready for packing and sale.

FIG TAFFY.
10 lbs Good Yellow Sugar.
2 lbs. Glucose.
3 lbs Figs Chopped Fine.
3 pints Water.

Process.—Boil the sugar, water and glucose to a weak crack, 295; lift the pan partly off the fire, putting a piece of iron under it to prevent it burning; add the figs, gently letting the whole thoroughly boil through and mix; pour in oiled tins or on slab, and mark into squares skype kostenlos herunterladen für computer. When adding the figs let them drop through the fingers, not in a heap.

WALNUT TAFFY.
5 lbs. Brown Sugar.
5 lbs. Crystal Sugar.
2½ lbs. Glucose.
3 lbs. Walnuts.
2 quarts Water.
Lemon Flavoring.

Process.—Shell the walnuts, peel off the skin chop very fine how to download youtube videos as mp3. Boil the glucose, sugar and water as before directed to the degree of weak crack, 300. Lift the pan a little from the fire; add the prepared nuts by letting them run through the finger gently; let the whole boil through, then add a few drops of the oil of lemon; when thoroughly mixed in, pour out the boil and mark into bars before too cold. The flavor is improved by roasting the walnuts a little before putting in the boil.