Taffy Is LIQUIDY

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Taffy Is LIQUIDY

by Chris
(New Jersey)

I have now done this twice, my poor family has no taffy because I am having soo many problems.

I found a recipe that doesn't have any glycerin or vinegar and I followed it perfectly.

My only problem is my taffy is liquidy. I mean you can't pull this stuff. I have now done it twice, same result...

My concern is that the candy is not getting to a high enough temp. and that is why I am left with taffy that is covered in cornstarch, as a last resort to try to thicken it up, and has to stay frozen to look solid like taffy.

The worst part is that it tastes right, soo right. I could use the help. Thank you.

Hi Chris,

Sorry to hear of your taffy troubles! It does sound like the cooking temperature may be the issue. Are you using a candy thermometer?

Have you tested to see if it is accurate by putting it in a pot of water and bringing it to the boil. Water boils at 212 degrees Fahrenheit.

If the thermometer reads something different, adjust your recipe temperature to accommodate the difference.

Maybe some other candy makers who've run into the same problem and can tell you what to do if taffy is liquidy.

~Angie

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Taffy Is LIQUIDY

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May 21, 2012

How do I get molasses taffy to harden? NEW
by: Gabby

I made molasses taffy for a project. I did everything right.

I put in the molasses, brown sugar, and water at first. Then I put it on the stove to boil. I kept stirring it like the recipe said.

The recipe said to take the mixture off the heat when its temperature reached 277 degrees Fahrenheit. I did that.

Then it said to add the salt, baking soda, and butter and mix until all blended. It said not to over-mix and I didn't.

I don't know what to do because it said to wait for the taffy to cool in a buttered pan. I waited and it's still liquidy.

May 21, 2012

Making Molasses Taffy NEW
by: Angie

Hi Gabby,

I moved your question over here where someone else was mentioned that their taffy is liquidy, too.

Like I suggested to Chris, test your thermometer. Be sure that it is working correctly so that your temperatures are right.

Are you having the same problem that your cooled mixture is too runny to begin pulling/stretching it? Have you tried?

Here's a good Molasses Taffy recipe:

4 Tbsp. of soft butter (plus some to butter the pan)
2 c. molasses
1 c. sugar
3/4 c. water
1/2 tsp. vanilla extract
1/8 tsp. baking soda

Butter a large baking tray (10x15 is good)
Stir together the water, sugar, and molasses in a heavy pan and bring to the boil over a medium heat. Continue cooking, stirring occasionally, until the temperature reaches 245 degrees F.
Add vanilla, butter, and baking soda, and continue heating until the temperature reaches 260 degrees F.
Pour mixture into buttered tray and let cool for about 15 minutes or until it is cool enough for you to start pulling/stretching it with buttered hands.
Pull the taffy until it gets nice and firm (but still pliable). Shape into ropes and cut into pieces.
Wrap the pieces in your desired wrap - wax paper, foil, or candy wrappers.

Just remember that you really have to work the taffy to get the taffy consistency. It's not an automatic thing. :) Let me know if this helps at all.

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Taffy Is LIQUIDY

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Taffy Is LIQUIDY