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Cream Taffy

herbal.chef's picture
Delicious Cream Taffy! It brings back such fond childhood memories! You really have to try this Cream Taffy! Maybe then you will understand why I am so addicted to it!
  Sugar 2 Cup (32 tbs)
  Water 3⁄4 Cup (12 tbs)
  Light corn syrup 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Heavy cream 1 Cup (16 tbs)
  Vanilla 1 Teaspoon

In a three or four-quart saucepan cook the sugar, water, corn syrup and salt to 250 degrees (it will form a hard ball when dropped into cold water), stirring only until the sugar is dissolved.
Add the cream and cook slowly, stirring as needed to prevent sticking, to 260 degrees (almost brittle).
Pour into a greased pan.
When cool enough to handle, pour the vanilla into the center and gather the corners toward the center so the vanilla will not be lost.
Remove from the pan and pull with the fingers, dipped in cornstarch if necessary to prevent sticking, until rather firm and a light cream color.
Stretch into a long rope about three-quarters inch in diameter.
Lay the rope on a greased surface and cut it at once into one inch pieces.
Wrap in foil, transparent saran or wax paper.

Recipe Summary

Milk Product

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2631 Calories from Fat 782

% Daily Value*

Total Fat 89 g136.9%

Saturated Fat 55.3 g276.4%

Trans Fat 0 g

Cholesterol 328.8 mg109.6%

Sodium 629 mg26.2%

Total Carbohydrates 473 g157.6%

Dietary Fiber 0 g

Sugars 423.4 g

Protein 5 g9.8%

Vitamin A 70.6% Vitamin C 2.4%

Calcium 17.2% Iron 0.68%

*Based on a 2000 Calorie diet

Cream Taffy Recipe