pumpkin taffy recipe
Creamy Turmeric Cauliflower Soup. Pour toffee onto baking sheet lined with silicone liner. It remains in the watery form and I am at loss for what to do!I just made your taffy recipe and it came out perfect and it taste delicious. *You can prepare this portion of the recipe ahead of time.
It will keep for quite a while well covered. You want to stop cooking right at 245 F (right between soft and firm balls on most candy thermometers). I boiled it to firm ball stage, knowing full-well that I should only boil it to soft ball stage. It was great to meet you last night at the IFBC party at Mother’s. I started as soon as I could touch it, so disappointed after this second attemptI tried this today and mine came out quite hard. We made a double batch and flavored half with 1 Tblsp vanilla and the other half with 1/4 tsp peppermint extract.
Thank you so much for sharing this recipe!This is fantastic!
Taffy keeps best in dry environments. Thank you!LOVE IT! Your toffee look wonderful!This is the sort of candy I really enjoy. If you are at sea level your water will boil at 212 F. If you are at a higher altitude, the boiling temperature will be 2 degrees lower for every 1000 feet of elevation. Spread the chopped pecans evenly onto parchment lined baking sheet and toast in preheated for 7 - 8 minutes, or until very lightly browned. Keep pulling the taffy as is cools until it is opaque, light in color and has become difficult to pull (About 15 minutes). Imagine you are a kid with bubble gum in your mouth, pulling a piece of it way out, rejoining it to the ball, and then pulling again (but, if you can resist, don’t put any in your mouth yet – the taffy will be much better after the pull).Do one last pull to make the taffy into a long rope with the thickness that you’d like your final product to be.Notice how much lighter the taffy is at the end of the pull.Even though home candy makers don’t have a pulling machine, the act of pulling and stretching the candy does the job. Sprinkle white chocolate evenly over slightly cooled toffee and allow white chocolate to rest until it has melted then spread into an even layer.
She was proud of herself.I made these for the first time last night. I almost missed the “pulling window” by waiting too long for the taffy to cool; problem was solved by heating the pans in the microwave for 20 seconds each. This is her second cookbook, if you love this one you’ll also love her first,As soon as I got this book in the mail I scoured it over because I couldn’t stop swooning over all the deliciousness on every page inside!
What starts out as a lump of dark, but clear sugar slowly turns to a shiny, almost metallic mass before finally arriving at the opaque, soft, chewy substance we recognize as taffy.I wanted this recipe to both taste fantastic and to use natural ingredients for flavoring and coloring. makayla, maybe try heating it a little less. Spread the chopped pecans evenly onto parchment lined baking sheet and toast in preheated for 7 - 8 minutes, or until very lightly browned. It’s full of so many great recipes.
Just curious!This toffee looks irresistible, love the pumpkin spice flavor!I got a review copy of Sally’s book too. What we got was a beautiful, ridged hard candy sort of a similar texture to nips caramel candies. While most candy making is not particularly kid-friendly (think dangerous, boiling sugars and the most impossibly messy ingredient of all: melted chocolate). Please tell me, how many did you get to do with these quantities? I’ve got to try this :)That looks amazing to eat and fun to make.
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