Old-Fashioned Peppermint Taffy
Total TimePrep: 1-1/2 hours Cook: 20 min. + cooling
- 1 tablespoon plus 1/4 cup butter, cubed
- 2 cups light corn syrup
- 1-1/2 cups sugar
- 2 teaspoons peppermint extract
- 1/2 teaspoon salt
- 6 drops red food coloring
- Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside.
- In a heavy small saucepan, combine corn syrup and sugar. Bring to a boil over medium heat. Add remaining butter; stir until melted. Cook and stir until a candy thermometer reads 250° (hard-ball stage).
- Remove from the heat; stir in the extract, salt and food coloring. Pour into prepared pan. Let stand for 5-10 minutes or until cool enough to handle. Divide into four portions.
- With well-buttered fingers, quickly pull one portion of candy until firm but pliable (color will become light pink). Pull into a 1/2-in.-wide rope. Repeat with remaining candy. Cut into 1-in. pieces. Wrap each in waxed paper.
Editor's NoteWe 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.
Nutrition Facts1 piece: 23 calories, 0 fat (0 saturated fat), 1mg cholesterol, 13mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 0 protein.
Jan 14, 2014
Wonderful candy. I did have to cook it more than the recipe calls for and had to add more sugar to get it to the consistency needed to pull. But it was great and eaten quickly!
Dec 23, 2011
I have that sweet memory too, The whole family, buttered hands, the peppermint aroma that filled our house and our hearts."Mom insisted though that the weather has to be dry,cold and clear to make it." I don't know why but she insisted on that."
Dec 22, 2011
making my own candy lei with something like this for christmas, so I am real happy to do it with this recipe, mahalo nui loa.