Peppermint Taffy Recipe

3 1 1
Peppermint Taffy Recipe
Peppermint Taffy Recipe photo by Taste of Home
Publisher Photo

Peppermint Taffy Recipe

Read Reviews
3 1 1
Publisher Photo
For a fun afternoon activity, get the kids or friend involved in an old-fashioned taffy pull. The soft chewy taffy has a milk minty flavor, and it won't stick to the wrapper. You can change the color and flavor, too. -Elaine Chichura Kingsley, Pennsylvania
Recommended: Candy Cane Recipes
MAKES:
20 servings
TOTAL TIME:
Prep: 1-3/4 hours + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 1-3/4 hours + cooling

Ingredients

  • 2-1/2 cups sugar
  • 1-1/2 cups light corn syrup
  • 4 teaspoons white vinegar
  • 1/4 teaspoon salt
  • 1/2 cup evaporated milk
  • 1/4 teaspoon peppermint oil
  • Red food coloring

Directions

Butter a 15-in. x 10-in. x 1-in. pan; set aside. In a heavy saucepan, combine the sugar, corn syrup, vinegar and salt. Cook and stir over low heat until sugar is dissolved. Bring to ab oil over medium heat. Slowly add the milk; cook and stir until a candy thermometer reads 248° (firm-ball stage).
Remove from the heat; stir in peppermint oil and food coloring, keeping face away from mixture, as odor is very strong. Pour into prepared pan. Let stand for 8 minutes or until cool enough to handle. With well-buttered fingers, quickly pull candy until firm but pliable (color will become light pink). Pull into a 1/2-in. rope; cut into 1-in. pieces. Wrap each in waxed paper. Yield: 1-3/4 pounds.
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 Peppermint Taffy in Taste of Home December/January 2005, p28

Nutritional Facts

2 each: 174 calories, 0 fat (0 saturated fat), 2mg cholesterol, 66mg sodium, 44g carbohydrate (37g sugars, 0 fiber), 0 protein.

  • 2-1/2 cups sugar
  • 1-1/2 cups light corn syrup
  • 4 teaspoons white vinegar
  • 1/4 teaspoon salt
  • 1/2 cup evaporated milk
  • 1/4 teaspoon peppermint oil
  • Red food coloring
  1. Butter a 15-in. x 10-in. x 1-in. pan; set aside. In a heavy saucepan, combine the sugar, corn syrup, vinegar and salt. Cook and stir over low heat until sugar is dissolved. Bring to ab oil over medium heat. Slowly add the milk; cook and stir until a candy thermometer reads 248° (firm-ball stage).
  2. Remove from the heat; stir in peppermint oil and food coloring, keeping face away from mixture, as odor is very strong. Pour into prepared pan. Let stand for 8 minutes or until cool enough to handle. With well-buttered fingers, quickly pull candy until firm but pliable (color will become light pink). Pull into a 1/2-in. rope; cut into 1-in. pieces. Wrap each in waxed paper. Yield: 1-3/4 pounds.
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 Peppermint Taffy in Taste of Home December/January 2005, p28

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPeppermint Taffy

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jdupuis7231 User ID: 4342551 67570
Reviewed Aug. 20, 2009

"May be an award winner, but is some nasty stuff to handle. VERY sticky, had to throw away a pan - would never make agan."

Loading Image