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27 Ratings
5 star values:
2
4 star values:
2
3 star values:
14
2 star values:
6
1 star values:
3
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Twig Taffy
Credit:
Sang An
Recipe Summary
Yield: Makes 40
Ingredients
Ingredient Checklist
2 1/2 cups sugar
1 cup light corn syrup
2 tablespoons cornstarch
2 teaspoons liquid glycerin
1 1/2 teaspoons salt
3 tablespoons unsalted butter, plus more for fingers
1/2 teaspoon pure vanilla extract
1 teaspoon coffee extract
Vegetable-oil cooking spray
Cook's Notes
The glycerin used in this recipe can be found at baking-supply stores. Store the taffy twigs in an airtight container at room temperature up to 1 week.
Gallery
Twig Taffy
Credit:
Sang An
Recipe Summary
Yield: Makes 40
Gallery
Twig Taffy
Credit:
Sang An
Twig Taffy
Credit:
Sang An
Twig Taffy
Recipe Summary
Yield: Makes 40
Recipe Summary
Yield: Makes 40
Yield: Makes 40
Makes 40
Ingredients
Ingredients
- 2 1/2 cups sugar
- 1 cup light corn syrup
- 2 tablespoons cornstarch
- 2 teaspoons liquid glycerin
- 1 1/2 teaspoons salt
- 3 tablespoons unsalted butter, plus more for fingers
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon coffee extract
- Vegetable-oil cooking spray
Directions
Coat a rimmed baking sheet with cooking spray; set aside. In a medium nonstick saucepan, combine sugar, 1 cup water, corn syrup, cornstarch, glycerin, and salt. Bring to a boil over medium heat, stirring with a wooden spoon to dissolve sugar. Without stirring, cook until mixture registers 275 degrees (soft-crack stage) on a candy thermometer, about 8 minutes. Remove pan from heat; carefully stir in butter and extracts.
Pour hot mixture onto prepared baking sheet. Allow edges to cool and set slightly; using a metal spatula coated with cooking spray, fold edges toward the middle (this will help cool taffy). When taffy is cool enough to handle but still quite warm, stretch and pull with lightly buttered fingers, folding the taffy over onto itself before pulling again until just starting to firm up, about 20 minutes.
Before taffy cools and hardens too much, pull off ropelike pieces, and using kitchen scissors, make snips along sides. Gently stretch and pull snipped taffy on either end, forming thorny twigs. Snip into 7-inch lengths. Transfer to a parchment-lined baking sheet; let cool.
Cook's Notes
The glycerin used in this recipe can be found at baking-supply stores. Store the taffy twigs in an airtight container at room temperature up to 1 week.
Cook’s Notes
The glycerin used in this recipe can be found at baking-supply stores. Store the taffy twigs in an airtight container at room temperature up to 1 week.
Reviews
Add Rating & Review
27 Ratings
5 star values:
2
4 star values:
2
3 star values:
14
2 star values:
6
1 star values:
3
Reviews
Add Rating & Review
27 Ratings
5 star values:
2
4 star values:
2
3 star values:
14
2 star values:
6
1 star values:
3
Add Rating & Review
27 Ratings
5 star values:
2
4 star values:
2
3 star values:
14
2 star values:
6
1 star values:
3
27 Ratings
5 star values:
2
4 star values:
2
3 star values:
14
2 star values:
6
1 star values:
3
27 Ratings
5 star values:
2
4 star values:
2
3 star values:
14
2 star values:
6
1 star values:
3
- 5 star values:
- 2
- 4 star values:
- 2
- 3 star values:
- 14
- 2 star values:
- 6
- 1 star values:
- 3
All Reviews for Twig Taffy
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Twig Taffy
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
