Bake Club Salt Water Taffy

Bake Club Salt Water Taffy

Makes about 25 pieces

1 cup sugar

1 tablespoon cornstarch

2 tablespoons butter

⅔ cup corn syrup

1 teaspoon salt

1 ½ teaspoons extract(s) of your choice

1-4 drops food coloring

In a medium, heavy bottomed pot off heat, toss together sugar and cornstarch an bc d ensure no lumps or clumps remain. Measure in butter, corn syrup, salt and extract, cover surface of the ingredients with tap water. On medium high heat, without stirring, bring the mixture to just above soft ball (250F) (you know, that state we always bring our sugar mixtures too when making nougat or marshmallows or otherwise— big, consistent bubbles that are nearly to turning a light caramel color— watch the video!)

Off heat, add in Add the salt, extract and food coloring and swirl around to combine. Pour hot colored sugar syrup into a greased glass baking dish and cool for 5-7 minutes until it is still warm to the touch but not scalding.

With clean hands, stretch the warm sugar mass in front of you then fold the two ends together and stretch again, just like you’ve seen in the movies. The more you stretch, the lighter and softer it becomes. Continue on until the taffy becomes hard to pull. At this point, roll it on into a log on the counter about 24-inches long. Cut pieces of taffy with clean scissors. Wrap in wax or parchment paper, twisting the ends.