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Question

When making taffy, do you use powdered sugar, granulated sugar, or brown sugar?

Answer 1

depends on what kind your making

Plain Taffy (pulled)

    * 1 pint corn syrup

    * 1 cup brown or granulated sugar

    * 1 tablespoon vinegar

    * ½ tablespoon corn oil

Instructions

   1. Combine the ingredients in the order given and boil until a little when tried in cold water forms a fairly firm ball, 252 degrees F.

   2. Pour onto a platter lightly oiled with corn oil and when cool enough to handle, pull until light colored.

   3. A few drops of flavoring may be worked in while it is being pulled.

   4. Peppermint, vanilla and lemon are all good.

   5. Snip into inch lengths with the scissors and wrap in paraffin paper.

Salt Water Taffy Recipe

    * 1 cup corn syrup

    * ¾ cup water

    * 2 cups granulated sugar

    * 1 tablespoon Argo or Kingsfords Cornstarch

    * ½ tablespoon corn oil

    * ¾ teaspoon salt

    * 1 teaspoon desired flavoring, preferably vanilla

Instructions

   1. Combine the sugar, cornstarch, salt and corn oil.

   2. Add the corn syrup and water and stir until the mixture boils rapidly.

   3. Boil to 252 degrees For until a little when tried in cold water forms a fairly hard ball.

   4. Flavor, pour onto a large platter lightly oiled with corn oil and when cool enough to handle, oiling the hands with a little corn oil, pull into a rope and cut in inch lengths.  

Answer 2

To make the Taffy you must use regular sugar 2 cups.

Grandma's Taffy

INGREDIENTS (Nutrition)

    * 2 cups sugar

    * 2 tablespoons cornstarch

    * 4 tablespoons butter

    * 1 teaspoon salt

    * 1/2 cup corn syrup

    * 1 1/2 cups water

    *  

    * 2 teaspoons vanilla extract

    * 1 tablespoon orange, or other flavored extract

    * 8 drops any color food coloring

  DIRECTIONS

   1. 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.

   2. 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.

Answer 3

granulated

Answer 4

I Think is better a combination of corn syrup and granulated sugar, for salt water taffy.

For Milky or chocolate taffy i think it's beeter a combination of corn syrum and brown sugar or ground molasses.

SALT WATER TAFFY

3/4 cup water

2 cups sugar

1 1/4 cups corn syrup

2 tablespoons butter

Flavoring and coloring as desired

1 teaspoon salt

Measure 2 cups sugar, l 1/4 cups corn syrup, 3/4 cup water, 1 teaspoon salt into a saucepan and blend well with a wooden spoon. Place over low heat until sugar has dissolved, stirring continuously. Increase the heat and do not stir during the rest of the cooking. Wash the sides of the pan with a brush or fork covered with muslin and dipped in water, using an upward motion. This will prevent the formation of crystals which might cause the candy to sugar. After the syrup boils put in the candy thermometer, and when the thermometer registers 265 degrees, remove candy from heat. Add 2 tablespoons butter and stir very gently. Divide the taffy into three parts; you’ll add different flavors and coloring to each one during the pulling process.

kiss,

maggi

Answer 5

You can just use regular granulated sugar:

http://www.ehow.com/how_2098894_make-sal...

http://www.ehow.com/how_2129136_.html?re...

Answer 6

Regular sugar and corn syrup.

Answer 7

Brown Sugar