Ingredients for Tricolor Taffy
- 2 cups granulated sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- nonstick cooking spray, for coating
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon orange extract
- green and yellow food coloring, a few drops
- butter, for hands and scissors
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tricolor Taffy? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Tricolor Taffy
- Combine 2 cups granulated sugar, 1/2 cup water, 1/2 cup light corn syrup, and 1/4 teaspoon salt in a 4-quart saucepan.
- Swirl the saucepan over medium heat to dissolve the sugar completely. Do not stir.
- Increase the heat to medium-high and bring to a boil. Use a candy thermometer to monitor temperature, aiming for the soft-ball stage (235-240°F).
- If necessary, wash down the inside walls of the saucepan with a wet pastry brush to prevent sugar crystals from forming.
- Remove from heat and immediately stir in 2 tablespoons of unsalted butter and 1 teaspoon of vanilla extract.
- Lightly coat three baking sheets with nonstick cooking spray.
- Pour the taffy mixture onto the prepared baking sheets, dividing it into three equal portions.
- **Portion 1 (Peppermint):** Mix 1/2 teaspoon peppermint extract and a few drops of green food coloring into one portion.
- **Portion 2 (Orange):** Mix 1/2 teaspoon orange extract and a few drops of yellow food coloring into another portion.
- **Portion 3 (Vanilla):** Leave the remaining portion as plain vanilla.
- As the taffy cools, use a metal spatula or bench scraper to gently lift the edges towards the center to prevent hardening.
- When cool enough to handle (but still pliable), butter your hands. Pull each portion of taffy into long ropes, twisting and pulling until stiff and the color is even.
- Use clean, buttered kitchen scissors to cut the ropes into 1-inch pieces.
- Wrap each piece individually in waxed paper and store in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
492g
Fat
18g
Carbs
55g
