Peter Greweling

Saltwater Taffy

Preparation info

  • Difficulty

    Medium

  • Yield:

    300 Pieces

Appears in

top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Glucose syrup 1070 g 38 oz 54%
Sugar 570 g 20 oz 29%
Sweetened condensed milk 160 g 6 oz 8%
Water 120 g 4 oz 6%
Salt 1 tsp 1 tsp <1%
Frappe 70 g 2.5 oz 3%
Batch Size 1990 g 70.5 oz 100%
Flavoring as needed
Coloring as needed

Method

  1. Combine the glucose syrup, sugar, sweetened condensed milk, and water in a heavy saucepan.
  2. Cook to 116°C/240°F while stirring constantly.
  3. Remove from the heat, add the salt, and stir to dissolve.
  4. Pour the mixture onto an oiled marble slab. Turn occasionally to cool evenly.
  5. Add the frappe and fold to incorporate.
  6. Divide as desired for mixing flavors and colors.
  7. Add flavoring and coloring as desired.
  8. Pull generously to aerate until very light.
  9. Combine the different-colored pieces as desired. Form a rope 1 cm/½ in in diameter. Cut the rope into 25-mm/1-in pieces.
  10. Wrap immediately to maintain shape and to protect from humidity.

© 2007 All rights reserved. Published by Wiley.