How to Make Taffy | Institute of Culinary Education  - How to Make Taffy Institute of Culinary Education 400x330 - How to Make Taffy | Institute of Culinary Education

How to Make Taffy | Institute of Culinary Education

Rising up, Pastry & Baking Arts Chef-Teacher Stephen Chavez and his household would take a perennial summer season pilgrimage to Catalina Island, about 20 miles off the Southern California coast. “Lifeless heart within the center of city was Lloyd’s Sweet Store,” Chef Chavez says. “The ferry would dock and I’d stroll proper up the pier and straight into Lloyd’s.”

Chef Stephen says the principle draw of Lloyd’s was the mesmerizing taffy machine staged within the store’s entrance window, pulling taffy since 1941. Now his college students get to make it throughout the sweet module of ICE’s Pastry & Baking Arts program.

taffy in Pastry & Baking Arts  - How to Make Taffy Institute of Culinary Education - How to Make Taffy | Institute of Culinary Education“Sweet making is a very particular half of the baking world,” Chef Stephen says. “It’s completely different than anything and the scholars are all the time excited to do it.” As well as to being satisfying and tugging at these childhood recollections, the lesson on taffy builds on sugar coursework. “After we cowl sweet making, we’re speaking about completely different ranges of sugar work, taking issues from caramel, the best temperature, down to a decrease one for taffy.”

College students additionally research marshmallows, brittle and lollipops on this module. Making taffy requires correct temperature, texture, coloring and flavoring to guarantee last product.

“It’s actually essential to hit 252 levels Fahrenheit when making taffy,” Chef Stephen explains. “At that exact level is whenever you add taste and shade, earlier than pouring the combination onto a desk.” It is necessary as a result of the colour tends to fade because the taffy is labored and stretched. He recommends utilizing concentrated taste oils.

The work floor additionally has a direct influence on the end result of taffy. “You don’t need to pour the taffy onto a metallic desk as a result of it might bow or pop,” Chef Stephen says, warning towards a wooden floor in addition to it tends to keep warmth and delay the cooling course of.

“Within the outdated days, they’d pour taffy onto a buttered floor like marble,” Chef Stephen says. “They might even have taffy pulling events, the place they’d butter their palms — it was half of courtship — and everybody would take part pulling taffy.” Chef Stephen’s college students pour the new taffy combination onto Silpat on prime of marble surfaces. The silicon supplies low thermal resistance and is non-stick, whereas the marble helps the cooling course of. Quite than grease up their palms, college students put on gloves.

“It’s extremely popular when it’s first poured, so you’ve to wait till it settles,” Chef Stephen says. As soon as the taffy is cool sufficient to deal with, Chef Stephen’s college students begin pulling, stretching and twisting.

“The objective is to get rid of the clearness and work it till it turns into opaque, chewy and pliable,” Chef Stephen says. “It shouldn’t be so tender it sticks or so laborious that it breaks your enamel.” As soon as the consistency and shade are right, college students roll their taffy into an extended log and lower it into items by hand. Afterward, they wrap every bit in parchment or wax paper.

As college students get the dangle of the feel, Chef Stephen says taffy making is pretty easy. Nonetheless, he recommends following a couple of guidelines of thumb: First, be certain to use a thermometer that goes up to 252˚F, similar to a sweet thermometer. Second, use common granulated, cane sugar. Final, have enjoyable with taste and shade mixtures. “You’ll be able to taste them in any means!,” Chef Stephen says. “There’s rooster and waffles, s’mores or maple-bacon. You are able to do a number of colours, swirl collectively or stack colours like sweet corn. You’ll be able to mess around with it. It’s tremendous enjoyable to see how sugar evolves into taffy and the magic that that brings.”

saltwater taffy  - 1658300482 485 How to Make Taffy Institute of Culinary Education - How to Make Taffy | Institute of Culinary Education

Listed here are our saltwater taffy elements and methodology.


Saltwater Taffy


  • 200 grams sugar
  • 9 grams cornstarch
  • 225 grams gentle corn syrup
  • 22 grams butter
  • 115 grams water
  • 6 grams salt
  • 2.5 grams vanilla
  • 2 to 8 grams flavored sweet oil


  1. Combine the sugar and cornstarch collectively in a small pan. Stir within the gentle corn syrup, butter, water and salt. Cook dinner over medium warmth, with out stirring to 252 F whereas often washing down the perimeters of the pan with water.
  2. When the combination reaches 252 F, take away the pot from the warmth and stir within the vanilla and sweet oil. Pour the combination onto a Silpat on marble.
  3. After a couple of minutes, using a sprayed bench scraper or spatula, carry the surface of the taffy in towards the middle repeatedly to cool the taffy evenly.
  4. When the taffy is cool sufficient to deal with, about 5 minutes, pull and fold the taffy repeatedly to aerate and funky.
  5. As soon as shiny and funky sufficient to maintain its form, roll into skinny or twisted cylinders and lower with a sprayed scissor into desired dimension items. Wrap in sweet wrappers for storage.

Make sweet, cake, cookies and extra with Pastry & Baking Arts profession coaching at ICE.

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