Peter Greweling

Saltwater Taffy

Preparation info
  • Yield:

    300

    Pieces
    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (2nd edition)
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2013

  • About

Ingredients

Glucose syrup 1070

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