CANDY CORN SALT WATER TAFFY RECIPES

Steps:

• Grease an 8x8-inch baking pan.
• In a medium saucepan over medium-high heat, add the sugar, corn syrup, butter, and ¼ cup of cream.
• Bring to a boil, stirring continuously.
• While continuing to stir, add the remaining cream. Insert a candy thermometer and while constantly stirring, bring to the soft ball stage. Around 240°F, the sugar syrup will turn transparent and boil rapidly.
• When it hits 240°F, remove caramel from the heat and stir in the vanilla. Pour into the prepared baking pan.
• While still warm, use a toothpick to pop any air bubbles that rise to the top. Allow cooling overnight.
• Use a thin knife or small offset spatula to loosen the caramel block from the pan. Transfer the block to a cutting board and cut into desired size and shape. Wrap individually in wax paper if desired.

Steps:

• Heat oven to 200°F. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve.
• Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240°F on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
• Stir in butter and peanuts. Cook, stirring constantly, to 300°F or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
• Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.