This homemade vinegar taffy recipe makes a fun candy to make anytime.It’s an easy old fashioned taffy recipe. Try having a taffy pull at your next older kids party, adult party, fall orChristmas party.
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Homemade Old Fashioned Vinegar Taffy Recipe
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Author:Jill Cooper
Yield:8 dozen
Ingredients
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2cups dark corn syrup 1cup sugar 2 Tbsp. butter 1 Tbsp. vinegar 1/4 tsp. baking soda 1 tsp. vanilla or other flavoring food coloring
Instructions
Combine the first four ingredients in a saucepan.
Bring to a boil over medium heat, stirring constantly until the sugar dissolves. Continue cooking to 260°.
Remove from heat.
Stir in baking soda, vanilla and a few drops of food coloring.
Beat until smooth and creamy.
Pour into a buttered pan.
When cool enough to handle, butter your hands and pull until light in color.
Pull into long strips and cut into 1 inch pieces.
This homemade vinegar taffy recipe is from volume 1 of our Dining On A Dime Cookbook. For more yummy recipes like this, check it out here!
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Reader Interactions
Comments
Lisa T
You didn’t ever add the vinegar….?
Reply
Jill
Lisa it is suppose to say the first 5 ingredients so you add at the first.
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D.T.
all i buy is apple cidar vinegar, will that work? the one and only time i made taffy was at my grandma’s church when i was a pre-teen. good memories.
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Joy
Is this a hard candy or a soft candy? I am want a soft taffy recipe. Thanks
Reply
Tawra
Yes it is. It isn’t like soft water taffy.
Reply
Cindy
The vinegar was the 4th of the 4 ingredients to add to the saucepan at the beginning of the recipe.
Reply
Kay
Is additional food coloring to be added a second time after it is boiled with the first 5 ingredients? If so, is this to make it the color you prefer? If not, is it to be added before or after the boiling of first 4 and not first 5 ingredients? Really confused.
Reply
Tawra
Kay when you remove it from the heat just add the soda, vanilla and how much food coloring you want at this time and you are good to go. You don’t even have to add the food coloring if it will be easier for you because it is just for fun and to make it any color you want. Jill
Reply
Barb
I had the same question and I’m confused about the answer. It says to combine the first 5 ingredients, which includes coloring and then add coloring after removing from the heat. You say the food coloring is optional, is there a missing ingredient in the 4th position?
Reply
Jill
Sorry it was my mistake. I fixed it on the recipe. Do the syrup, sugar, butter, and vinegar then add the food coloring at the end. Sorry for the mix up and thanks for the heads up.
Reply
Shirley
Can you add flavors to is for differnet flavors and if so what kind?
Reply
Jill
Yes you can and pretty much any flavor you like.
Reply
cathy f
what type of vinegar is to be used?
thank-you
cathy
Reply
Jill
Regular white vinegar.
Reply
Jennika
Can you use just apple cider vinger if you don’t have any white regular vinger?
Reply
Jill
You can use apple cider vinegar but just be aware it might change the flavor slightly but should be ok.
Reply
dt
so is it soft? but not like salt water taffy? please clarify
Reply
Jill
If it is cooked correctly it hardens like a hard candy.
Reply
Magdalen
Thank you. I remember reading about “taffy pulling” in some American story when I was little. Now I understand!
Reply
Cassy
One of our favorite cold winter evening activities at Grandpa’s. As soon as is was cool enough, Grandpa would throw it up over the coat hooks at the door with his “buttered hands” and let fall again and again until it was pulled enough and then Grandma would cut it into pieces. Thanks for a fond memory from the 1950’s.
Does salt water taffy expire? Yes, taffy can go bad and generally expires six months after purchase. Homemade taffy expires even sooner and only lasts 3-7 days.
If our taffy feels hard, it is most likely because it is cold; try holding the taffy snugly in the palm of your hand for a few moments, the warmth should soften it right up!
Modern commercial taffy is made primarily from corn syrup, glycerin and butter. The pulling process, which makes the candy lighter and chewier, consists of stretching out the mixture, folding it over, and stretching it again.
Why do I add cornstarch? The addition of cornstarch (called cornflour in British recipes) helps give the taffy a smooth texture. Why do I add corn syrup? Corn syrup acts as an "interfering agent" in this and many other candy recipes.
There was little or no salt added to the candy over 100 years ago or now. Manufacturers of the candy in seaside towns capitalize on the name of salt water taffy, but there is truly no difference between salt water and regular taffy.
Salt Water Taffy: This is a pretty resilient candy best enjoyed at a warmer room temperature. Store in a sealed plastic bag at room temperature for the longest shelf life, which can be up to 3 months before the consistency begins to change.
First, don't panic! Taffy is just as sensitive to cold as it is hot, meaning that melted taffy is easily rejuvenated to its regular consistency. The best solution to melted taffy is merely to let it set unbothered at room temperature (72 for a period of 24 hours.
Let stand until cool enough to handle. Taffy should be lukewarm in the center as well as at the edges. Fold, double, and pull taffy until it is light in color and stiff, 5 to 10 minutes. Butter hands lightly if taffy begins to stick.
Consuming a lot of high-fat, high-sugar candies can contribute to weight gain and the development of illnesses including obesity and Type 2 diabetes in the long run. Furthermore, germs in your mouth thrive on sugar, which can lead to tooth damage and cavities if oral care is neglected after taffy-eating.
Tootsie Roll (/ˈtʊtsi/) is a chocolate-flavored candy that has been manufactured in the United States since 1907. The candy has qualities similar to both caramels and taffy without being exactly either confection. The manufacturer, Tootsie Roll Industries, is based in Chicago, Illinois.
The purpose of pulling the taffy is to add air in to the candy. This allows for millions of air bubbles to form which is how a clear batch of cooked taffy all of a sudden begins to turn bright white. The added air into the product also adds volume, and turns the candy into a much larger piece.
Try adding 1/8 teaspoon of baking soda before pouring out the syrup. This will create many tiny bubbles that should result in a lighter, chewier texture. Try twisting together taffy ropes of different colors or flavors for fun new combinations.
As it turns out, pulling taffy aerates it, or incorporates many tiny air bubbles throughout the candy. This makes it lighter and chewier. Taffy isn't the only candy out there that gets pulled this way. We saw molten lollipop pulled by a machine at a local lollipop factory.
"In some sense, oil droplets and air bubbles are like rubber balls. When deformed in the taffy, they tend to return to their original, spherical shape because of surface tension. In other words, emulsification and aeration make taffy more elastic, hence, chewier."
Most candies will keep 2 to 3 weeks (if not longer) if stored tightly covered in a cool, dry place or in the refrigerator. It's best to avoid storing different types of candy together in the same container because hard candies will become soft and sticky, and soft candies will dry out.
To keep your homemade candy at its best, opt for room-temperature storage. Room temperature storage eliminates the risk of condensation, allowing your candy to stay as fresh as possible for longer.
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