Candies
Molding Chocolate & Salt Water Taffy
Ingredients
- 1 cup salt water taffy sugar
- 2 tbsp salt water taffy cornstarch
- ¾ cup salt water taffy light corn syrup
- ½ cup salt water taffy water
- 2 tbsp salt water taffy margarine
- ½ tsp salt water taffy salt
- 1 tsp salt water taffy LorAnn flavoring
Method
- Molding Chocolate: Chocolate-flavored coatings are easiest to mold. To prepare coatings, melt in a double boiler over hot (never boiling) water, or place in a wide-mouth glass jar and set in a hot water bath. Stir occasionally until melted. The coating is then ready to be molded. Cooling is unnecessary. To add flavor to molded candy, melt the chocolate and stir in a few drops of concentrated LorAnn flavoring oil. To color chocolate, use LorAnn powdered food coloring as it will not affect the consistency of the chocolate.
- Salt Water Taffy: Mix the sugar and cornstarch in a 1 1/2-quart saucepan. Stir in the next four ingredients. Cook over medium heat, stirring constantly, until the mixture boils and the sugar is completely dissolved. Continue cooking, without stirring, until the temperature reaches 260 degrees F or until a hard but plastic ball is formed in cold water. After boiling has ceased, stir in the flavoring and coloring. Pour onto a lightly greased cookie sheet. Let stand until cool enough to handle. Grease your hands and pull until it has a satin-like finish and light color. Cut into 1-inch pieces. Wrap in waxed paper. Makes about 1 pound.
Notes
From LorAnn Oils, Lansing, Michigan.
Original card
The recipe above was transcribed from this scan of Vera’s original card.