Best 7 Tricolor Taffy Recipes

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Indulge in a delightful journey into the realm of tricolor taffy, a confection that captivates taste buds with its alluring layers of flavors and vibrant hues. This article presents a collection of meticulously curated tricolor taffy recipes, each offering a unique twist on this classic treat. Discover the secrets of creating a perfectly balanced and aesthetically pleasing tricolor taffy that will tantalize your senses and leave you craving more. Embark on a culinary adventure as we explore the diverse world of tricolor taffy, from the classic combination of chocolate, vanilla, and strawberry to innovative flavor pairings that will surprise and delight.

**Recipes:**

1. **Classic Tricolor Taffy:** Experience the timeless flavors of chocolate, vanilla, and strawberry in this traditional tricolor taffy recipe. Learn the art of layering and swirling the colors to achieve a visually stunning and delectable treat.

2. **Salted Caramel Tricolor Taffy:** Elevate your taffy experience with a touch of salty sweetness. This recipe combines rich caramel with a hint of salt to create a flavor that is both indulgent and satisfying.

3. **Pistachio Raspberry Tricolor Taffy:** Explore the vibrant flavors of pistachio and raspberry in this unique tricolor taffy. The nutty flavor of pistachio complements the tartness of raspberry, resulting in a harmonious and refreshing treat.

4. **Lemon Blueberry Tricolor Taffy:** Experience the zesty and fruity combination of lemon and blueberry in this tricolor taffy. The bright citrus notes of lemon pair perfectly with the sweet and juicy blueberries, creating a delightful burst of flavor in every bite.

5. **Cookies and Cream Tricolor Taffy:** Indulge in the classic combination of cookies and cream in this playful tricolor taffy. Swirls of creamy vanilla are studded with crunchy chocolate cookie pieces, resulting in a nostalgic and irresistible treat.

6. **Peanut Butter and Jelly Tricolor Taffy:** Relive childhood memories with this tricolor taffy inspired by the iconic peanut butter and jelly sandwich. Layers of creamy peanut butter and sweet jelly come together to create a delightful and comforting treat.

Let's cook with our recipes!

GRANDMA'S TAFFY



Grandma's Taffy image

A quick and easy recipe for any flavor of taffy you can think of!

Provided by Chocolate Moose

Categories     Desserts     Candy Recipes

Time 20m

Yield 40

Number Of Ingredients 9

2 cups sugar
2 tablespoons cornstarch
4 tablespoons butter
1 teaspoon salt
½ cup corn syrup
1 ½ cups water
2 teaspoons vanilla extract
1 tablespoon orange, or other flavored extract
8 drops any color food coloring

Steps:

  • In a large saucepan, stir together the sugar and cornstarch. Add the butter, salt, corn syrup and water; mix well. Bring to a boil over medium heat, stirring to mix in butter. Heat to 275 degrees F (134 degrees C), or until a small amount of syrup dropped from a spoon forms hard but pliable threads.
  • Remove from heat, and stir in the vanilla, flavored extract and food coloring. Pour into a greased 8x8 inch baking dish. When cooled enough to handle, remove candy from the pan, and pull until it loses its shine and becomes stiff. Pull into ropes, and use scissors to cut into 1 inch pieces. Wrap each piece in waxed paper.

Nutrition Facts : Calories 63.5 calories, Carbohydrate 13.5 g, Cholesterol 3.1 mg, Fat 1.2 g, SaturatedFat 0.7 g, Sodium 68.9 mg, Sugar 11.1 g

MOLASSES TAFFY



Molasses Taffy image

Provided by Food Network

Number Of Ingredients 3

2 cups dark molasses
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Steps:

  • Place the molasses in a heavy aluminum saucepan or unlined copper saucepan and bring it to a boil over medium heat. Boil until the molasses reaches the hard-ball stage on a candy thermometer (250 to 266 degrees.) Remove it from the stove and add the butter and vanilla, stirring to mix them in. Pour the candy out onto a well greased piece of confectioner's marble or a well-greased heavy platter or baking sheet and allow it to stand until the candy begins to get hard around the edges. Moisten your hands with ice water. Take a 1/2 cup size ball of taffy into both hands and pull it back and forth until the taffy changes color and becomes golden. When the taffy begins to harden, twist it or braid it into sticks, tie it into knots, or shape it as desired.

TAFFY



Taffy image

Provided by Food Network

Categories     dessert

Time 55m

Yield 360 pieces/6 pounds

Number Of Ingredients 7

2 pounds sugar
4 pounds corn syrup
2 tablespoons butter
3/4 cups milk
3 drops red or peach coloring
2 teaspoons peach flavoring, for taste
Cornstarch, for sprinkling on pulling table

Steps:

  • In a saucepan, mix together the sugar, corn syrup and butter, stirring over high heat until mixture reaches 240 degrees F on a candy thermometer. Reduce heat and slowly add milk and cook until thermometer reaches 248 degrees F.
  • Pour mixture onto the 4 buttered baking trays. When taffy is cool enough to handle, butter your hands and bring corners to the center to form into a ball. Take all 4 balls and form into 1 large ball.
  • Place onto a table or marble slab so you and a helper can start the pulling process. Start folding and stretching your taffy ball. You should pull the taffy from your friend, fold over and over in your hands, then let your friend pull the taffy from you, repeating this process until the taffy turns light in color. Pulling the taffy adds tiny air bubbles throughout the candy, making it lighter and chewier.
  • Place the taffy on your pulling table/slab, add the color and flavoring, and start the pulling process all over again until the liquids are well incorporated and the taffy is the color you want.
  • Now you can lay the taffy on the table that has a small amount of cornstarch to keep it from sticking. While still soft, press into a 3/4-inch thick sheet. Take a yardstick and cut a straight line with buttered scissors or knife. Continue cutting the taffy into 1/2 to 3/4-inch wide strips. Cut strips into pieces that you want to wrap, about 2-inches. Begin wrapping the pieces in the waxed paper and twisting the ends.

CHOCOLATE TAFFY



Chocolate Taffy image

Provided by Alton Brown

Categories     dessert

Time 1h

Yield about 60 pieces

Number Of Ingredients 7

2 cups sugar
2/3 cup Dutch process cocoa powder
1/2 teaspoon salt
1 cup light corn syrup
1/4 cup plus 1 tablespoon water
1 teaspoon white vinegar
1 1/2 tablespoons butter, plus additional for greasing pan and hands

Steps:

  • In heavy medium saucepan, combine sugar, cocoa powder, and salt. Stir until thoroughly combined. Add corn syrup, water, and vinegar to pan and place over medium heat. Stir until sugar and cocoa dissolve, raise heat to high and bring to a boil. Turn heat down to low, clip candy thermometer to side of pan and cook until mixture reaches 260 degrees F. Remove pan from heat, add the butter and stir. Butter edges of sheet pan, line with silicone baking sheet and pour on taffy. Allow to cool until you are able to handle it.
  • Once you are able to handle the taffy, don vinyl gloves, butter them, and begin to fold taffy in thirds using the silicone mat. Pick up taffy and begin to pull folding the taffy back on itself repeatedly twisting as you go. Taffy is done when it lightens in color, takes on a sheen, and becomes too hard to pull. Roll into log, cut into fourths, roll each fourth into a 1-inch wide log, and cut into 1-inch pieces. Making sure to keep pieces separated or they will stick to each other. Wrap individual pieces of candy in waxed paper. Store in airtight container 3 to 5 days.

TAFFY



Taffy image

When making a sugar-based candy, any foreign ingredients like fat, acid-like vinegar or corn syrup help keep it smooth and from re-developing crystals. This is a smooth candy so it has all three. Taffy started in 1885 at Fralinger's on the Boardwalk in Atlantic City, N.J. The story goes that one day large waves came up and drenched all the product in the store, coating it with salt water. The next day when it was tasted they changed the name to "Salt Water Taffy." It became popular to have social events called Taffy Pulls to allow young men and women to get together and be close but not too close. Interesting old terms: crystallizing was called "graining" or "cause the candy to sugar."

Provided by Food Network

Categories     dessert

Time 45m

Yield 30 servings

Number Of Ingredients 7

1 1/4 cups corn syrup
1 cup sugar
1 tablespoon water
1 tablespoon white vinegar
1 teaspoon butter
1/2 teaspoon vanilla and/or mint extract
Equipment: Candy thermometer; silicone baking mat

Steps:

  • Put all the ingredients in a large saucepan and gently stir them to combine. Place a candy thermometer on the side of the pan and bring to a boil, stirring only to prevent burning. Cook to the "firm ball" or "hard ball" stage (255 degrees F), and remove from the heat. Stir in the extracts and pour onto a silicone baking mat-lined sheet pan. Let it cool enough to handle then start rolling it into a log and stretching or pulling the taffy to work air in, and make it white and opaque. Keep pulling and twisting until it hardens. You'll finish with long ropes of taffy. Cut it into pieces or shape into figures and animals.
  • Some tips when making taffy:
  • Oil the top 1-inch of the saucepans wall to keep the sugar from boiling over.
  • Always use a pan bigger than you think you need to prevent boiling over.
  • Always use a burner as big or bigger than your pans bottom.
  • Never scrape the bottom of the pan at the end, just pour out the syrup.
  • Wash down the sides of the pan with a clean wet pastry brush to avoid crystallization.

TAFFY



Taffy image

Provided by Food Network

Categories     dessert

Time 55m

Yield 30 servings

Number Of Ingredients 6

1 1/4 cups corn syrup
1 cup sugar
1 tablespoon water
1 teaspoon butter
1 tablespoon white vinegar
1/2 teaspoon vanilla and/or mint extract

Steps:

  • In a large saucepan, place all the ingredients except extracts, and gently stir them to combine. Place a candy thermometer on the side of the pan and bring to a boil, stirring only to prevent burning. Cook to hardball stage (265 to 270 degrees), remove from the heat, stir in the extracts, and pour onto a silpat-lined sheet pan or buttered sheet pan. Let it cool enough to handle then start rolling it into a log and stretching or pulling the taffy to work air in and make it white and opaque. Keep pulling and twisting until it hardens. Form long ropes of taffy, then cut them into pieces.
  • Some tips when making taffy: Oil the top 1-inch of the saucepan's wall to keep the sugar from boiling over. Always use a pan bigger than you think you need to prevent boiling over. Always use a burner as big or bigger than your pan's bottom. Never scrape the bottom of the pan at the end, just pour out the syrup. Wash down the sides of the pan with a clean wet pastry brush to avoid crystallization.

VINEGAR TAFFY



Vinegar Taffy image

This was one of my mother's recipes.

Provided by Susan White

Categories     Desserts     Candy Recipes

Time 1h25m

Yield 30

Number Of Ingredients 5

2 cups white sugar
½ cup vinegar
2 tablespoons butter
⅛ teaspoon cream of tartar
1 pinch salt

Steps:

  • Butter a baking dish and set aside.
  • In a large saucepan over medium heat, combine sugar, vinegar, butter, cream of tartar, and salt. Heat, stirring occasionally, until sugar is melted. Do not stir once mixture comes to a boil.
  • Cook candy until mixture reaches 250 to 265 degrees F (121 to 129 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from heat and pour into prepared dish.
  • Pull taffy by stretching out into a rope with buttered hands, folding the candy over and repeating, until taffy is white and porous and becomes too stiff to pull. Cut into 1-inch pieces with buttered kitchen shears. Wrap taffy pieces in waxed paper and store in an airtight container.

Nutrition Facts : Calories 58.5 calories, Carbohydrate 13.3 g, Cholesterol 2 mg, Fat 0.8 g, SaturatedFat 0.5 g, Sodium 5.5 mg, Sugar 13.3 g

Tips:

  • To ensure the candy reaches the correct temperature, use a candy thermometer. Different stages of candy making require different temperatures, so it's essential to monitor the temperature carefully.
  • Prepare all the necessary ingredients and equipment before starting the candy-making process to ensure a smooth and efficient process. This includes measuring and preparing the ingredients, greasing the pan, and setting up the candy thermometer.
  • Be patient during the cooking process. Candy making can take time, and rushing the process can result in undercooked or overcooked candy. Allow the candy to reach the desired temperature and consistency before removing it from the heat.
  • Work quickly when pouring the candy onto the prepared pan. The candy will start to set quickly, so it's important to work efficiently to spread it evenly and create the desired shape.
  • If the candy becomes too thick to pour, add a small amount of water or corn syrup and stir until the desired consistency is reached.
  • Store the candy in an airtight container in a cool, dry place to maintain its freshness and prevent it from becoming sticky or absorbing moisture.

Conclusion:

With careful preparation, attention to detail, and a bit of patience, you can successfully make delicious and visually appealing tricolor taffy at home. This classic candy is a delightful treat that can be enjoyed by people of all ages. Whether you're a seasoned candy maker or a beginner, give this recipe a try and impress your friends and family with your culinary skills. Happy candy making!

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