Homemade Peppermint Taffy
by Verlie Cox
2 cups Granulated Sugar
½ light Caro Syrup
½ cup cold Water
¼ tsp Cream of Tarter
1 tsp Peppermint Extract, or desired flavoring
Several drops of Green Food Coloring, or desired color
In medium saucepan, combine sugar, syrup, water and Cream of Tarter. Over medium heat, stir mixture until sugar dissolves. Lower heat to low-medium, and cook mixture without stirring until candy reaches a very hard-ball stage 265º (To test ball stage: Drop ribbon of candy into clear glass of very cold water. If candy can be rolled into firm ball between fingers, it has reached the hard-ball stage. If not, allow candy to cook longer, and re-test.)
When desired stage has been reached, remove saucepan from heat and add Peppermint flavoring/Extract. Mix well. Immediately pour one-half of the mixture into a separate container. Begin adding green food coloring to one of the containers, until desired color has been reached. Pour both containers of candy out onto buttered dishes in two separate pools (I use a buttered cookie sheet).
As soon as candy is cool enough to handle, coat fingers with small amount of butter (to help prevent candy from sticking to fingers), and pull off a Quarter-size section of the clear/white ball of candy. Begin pulling candy in opposite directions until it turns solid white. Repeat this process with the green candy.
Before the candy hardens completely, twist together one white piece, and one green piece, and place the twisted candy on another buttered dish to harden. Repeat this process until all remaining candy has been twisted. Allow candy to harden completely (overnight), then break into smaller pieces. Store candy in an air-tight container.
Peppermint Extract (flavoring) may be substituted with any other flavor. Unless you want the candy to have a striped appearance (candy cane), you may add the flavoring and food coloring directly to the full batch of candy, without separating it. ssary to separate candy prior to adding flavors.
2 cups Granulated Sugar
½ light Caro Syrup
½ cup cold Water
¼ tsp Cream of Tarter
1 tsp Peppermint Extract, or desired flavoring
Several drops of Green Food Coloring, or desired color
In medium saucepan, combine sugar, syrup, water and Cream of Tarter. Over medium heat, stir mixture until sugar dissolves. Lower heat to low-medium, and cook mixture without stirring until candy reaches a very hard-ball stage 265º (To test ball stage: Drop ribbon of candy into clear glass of very cold water. If candy can be rolled into firm ball between fingers, it has reached the hard-ball stage. If not, allow candy to cook longer, and re-test.)
When desired stage has been reached, remove saucepan from heat and add Peppermint flavoring/Extract. Mix well. Immediately pour one-half of the mixture into a separate container. Begin adding green food coloring to one of the containers, until desired color has been reached. Pour both containers of candy out onto buttered dishes in two separate pools (I use a buttered cookie sheet).
As soon as candy is cool enough to handle, coat fingers with small amount of butter (to help prevent candy from sticking to fingers), and pull off a Quarter-size section of the clear/white ball of candy. Begin pulling candy in opposite directions until it turns solid white. Repeat this process with the green candy.
Before the candy hardens completely, twist together one white piece, and one green piece, and place the twisted candy on another buttered dish to harden. Repeat this process until all remaining candy has been twisted. Allow candy to harden completely (overnight), then break into smaller pieces. Store candy in an air-tight container.
Peppermint Extract (flavoring) may be substituted with any other flavor. Unless you want the candy to have a striped appearance (candy cane), you may add the flavoring and food coloring directly to the full batch of candy, without separating it. ssary to separate candy prior to adding flavors.
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