Hard Maple Taffy Recipe

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Hard Maple Taffy
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Ingredients
10
Count
Nutrition
24
Calories
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Ingredients:

  • about 1/4 cup vegetable oil
  • 1/2 cup grade a pure maple syrup
  • 1 1/4 cups sugar
  • 6 tbsp water
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1/2 cup heavy cream
  • 1/2 tsp maple extract

Directions:

  1. Oil a large marble slab or other heatproof work surface (see note, above), a bench knife (see note, above), a large knife (not serrated), and scissors. Line 2 large baking sheets with parchment paper.
  2. Cut butter into bits. In a 3- or 4-quart saucepan cook maple syrup over low heat until reduced to 1/4 cup, about 10 minutes. Add sugar, corn syrup, water, salt, and baking soda and cook, stirring with a wooden spoon, until sugar is completely dissolved, about 10 minutes. Increase heat to moderate and cook mixture, without stirring, until a candy or digital thermometer registers 235°F. Add cream, butter, and extract and boil, without stirring, until thermometer registers 255°F., about 10 minutes. Remove pan from heat and immediately pour mixture onto oiled work surface. Cool mixture 2 minutes (do not touch mixture; it will be very hot).
  3. With oiled bench knife lift and fold edges of candy toward center to form a 4- by 2-inch loaf. With bench knife continuously flip loaf over until barely cool enough to handle. With oiled hands pick up taffy. Working over work surface, pull ends of taffy loaf away from each other and bring hands together to fold in half. (Use caution because taffy will be cooler on surface than in center; it will cool and harden rapidly as it is pulled.) Release one hand and with it pick up folded end of taffy. Holding ends and working rhythmically, continue to pull and fold taffy (it will turn from a sticky mass to a golden, streaked ribbon) until it begins to feel firm and starts to harden. Put taffy down on work surface and pull into a 20-inch length. With oiled knife cut taffy into fourths. Pull and twist each fourth into an even 15-inch rope, about 1/4 inch thick. With oiled scissors cut taffy ropes into 3/4-inch pieces and arrange in one layer, without touching, on baking sheets. Let taffy stand at room temperature until hard, about 1 hour.
  4. Individually wrap taffy pieces in wax paper or candy wrappers or layer between sheets of parchment paper in an airtight container. Taffy keeps at cool room temperature 2 weeks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 24.36 Kcal (102 kJ)
Calories from fat 12.82 Kcal
% Daily Value*
Total Fat 1.42g 2%
Cholesterol 2.05mg 1%
Sodium 11.84mg 0%
Potassium 0.8mg 0%
Total Carbs 3.11g 1%
Sugars 3.04g 12%
Protein 0.02g 0%
Calcium 1mg 0%
Amount Per 100 g
Calories 363.54 Kcal (1522 kJ)
Calories from fat 191.31 Kcal
% Daily Value*
Total Fat 21.26g 2%
Cholesterol 30.54mg 1%
Sodium 176.64mg 0%
Potassium 11.89mg 0%
Total Carbs 46.36g 1%
Sugars 45.33g 12%
Protein 0.32g 0%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 0%
Calcium 14.4mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.6
    Points
  • 1
    PointsPlus

Good Points

  • saturated fat free

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