Orange Taffy Recipe

Orange Taffy Recipe photo by Taste of Home

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This taffy has a satisfying tang that hits the tongue just before the sweetness. My mother-in-law gave me the recipe years ago. It takes time to wrap all the little candies, but the kids can help. It's a great way to involve them in the kitchen. -Christine Olson, Horse Creek, California

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Orange Taffy Recipe

Prep: 20 min. Cook: 1 hour + cooling

Yield: 72 Servings

20 60 80

Ingredients

2 cups sugar
2 cups light corn syrup
1 can (6 ounces) frozen orange juice concentrate, undiluted
Pinch salt
1 cup half-and-half cream
1/2 cup butter, cubed

Directions

In a heavy saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and cook until a candy thermometer reads 245° (firm-ball stage). Remove from the heat; gradually add cream and butter. Return to the heat; cook and stir until mixture reaches 245° again.
Pour into a greased 15-in. x 10-in. x 1-in. pan; cool. When cool enough to handle, roll into 1/2-in. logs or 1-in. balls. Wrap individually in foil or waxed paper; twist ends. Yield: about 6 dozen.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 serving (1 piece) equals 67 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 28 mg sodium, 14 g carbohydrate, trace fiber, trace protein.

Originally published as Orange Taffy in Taste of Home December/January 1995, p25