But have you ever thought about how salt water taffy went from simple sugars to dancing on your taste buds? We have all the juicy, gooey details when it comes to salt water taffy, and we want you to know every bit!
From humble beginnings, the taffy making process has made a complete transformation over the years. Salt water taffy was traditionally made by cooking sugars at a high temperature, then adding oil of glycerin to the mix. To incorporate some air into the batch and to help it become less tacky, the taffy was then pulled and folded by hand. This manual task may seem like tiresome, tedious work, but it was considered a wildly popular activity during the late s and early s.
In fact, it was a beloved house party favorite to hold a taffy pull, creating your own confection to share with friends and family later on. Eventually, taffy puller machines were created, and some of the originals can still be seen today in candy shops around the world. Just like onlookers from a hundred years ago, people today are still mesmerized by the twisting, kneading, and pulling of the taffy machine. The evolution of taffy production has paved the way for more sophisticated technology and a faster process, but the best part of the production transformation is the taffy itself.
Not only has the texture of salt water taffy improved over the years, the recipes have been refined and perfected. In , a major storm caused the tide to rise and flood his store, thoroughly soaking his candy supply with Atlantic Ocean water.
When a young girl came into the store asking for taffy, Bradley offered her some of what he jokingly called his new salt water taffy. The girl loved the treat so much that she shared some with her friends. While there are various taffy-making formulas, the basic ingredients consist of sugar, corn syrup, cornstarch, salt, water but not salt water!
Today, taffy is available in a wide range of flavors such as chocolate, vanilla, strawberry, blue raspberry, licorice, watermelon and many others. What are your favorite flavors? Do you have memories of eating salt water taffy at the boardwalk or the beach?
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Why do you pull taffy? How many flavors of taffy are there? Wonder What's Next? Ahhh… the great outdoors. Try It Out Ready to make your own homemade taffy? That's right! You don't need a fancy pulling machine. Just follow the directions at one of these sites: As you make your homemade taffy, take a few pictures.
Sticky, stretchy stuff Homemade taffy. Did you get it? Test your knowledge. What are you wondering? Wonder Words taffy boardwalk coastline souvenir process critical aerate flavor Take the Wonder Word Challenge. Join the Discussion. Alizabeth Apr 5, Apr 5, This was so cool.
I am going to do my report on this. Jan 23, Glad we could help you pick a topic, wow! Gabrielle Oct 30, Can you make a video about taffy to please. Nov 5, You're in luck, Gabrielle!
There is a video about taffy added to this Wonder! Insano Oct 20, Oct 23, May 23, Is taffy your favorite too, lucas? Nov 20, Wwefan Apr 9, Apr 10, We don't at least the robot typing this doesn't , but to each his own! DayDAy Apr 6, Apr 6, Farmboy Feb 2, Feb 6, Lily Oct 28, Oct 31, That's great news, Lily! Thank you for commenting.
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Pour the sugar mixture on your greased slab or pan and wait until it is cool enough to touch. Roughly 5 - 10 minutes. To speed the process, you can use a bench scraper to fold the sugar mixture over itself and also begin letting air into the mixture. Once it is cool, lightly grease your hands if desired and begin pulling, folding the candy over itself, and pulling more.
You need to pull the taffy at a vigorous pace for about 10 - 15 minutes. Pull the taffy into a long, thin rope and use your kitchen scissors or a knife to cut out your pieces. Wrap them individually in wax paper. Tag me on Instagram!
Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories. I've used Lorann oils and the extracts. But when I used the oils, I never reduced the amounts and never saw a huge difference. Word to the wise if using mint, either have someone there to dump it in for you while you are ready with the spoon, or have a flat bottom measuring spoon had have it poured and ready to dump in.
When that extract hit the hot sugar mixture, I got a blast of peppermint that made my eyes water while I was rushing to grab my stirring spoon, LOL.
But, I failed. I let it cool quite a while, and thought it was ok to pull, but it stayed sticky as rubber cement even after 15 minutes. But I don't think it is your recipe or anything I did wrong.
I will just eat it by spoonfuls, because it does taste awesome. Great instructions, worked a treat. Oh yum! This is so cool!
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