Orange Taffy Recipe
Orange Taffy Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
72 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour + cooling
MAKES:
72 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour + cooling

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 or margarine

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). Add cream and butter; heat 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.
Originally published as Orange Taffy in Taste of Home December/January 1995, p25

Nutritional Facts

1 piece: 67 calories, 2g fat (1g saturated fat), 5mg cholesterol, 28mg sodium, 14g carbohydrate (11g sugars, 0 fiber), 0 protein.

  • 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 or margarine
  1. 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). Add cream and butter; heat 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.
Originally published as Orange Taffy in Taste of Home December/January 1995, p25

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2124arizona User ID: 845443 268717
Reviewed Jun. 30, 2017

"This taffy is easy and wonderful!! a great recipe that you don't pull the taffy when making it!!"

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