Grease an 8×8-inch baking dish with softened butter or line a rimmed baking sheet with a silicone baking mat.
In a small saucepan over medium heat, bring water, corn syrup, sugar, salt, yuzu or lemon extract, vanilla paste and natural food coloring to a boil. Cook mixture until it reaches 258-260°F on a candy thermometer. Remove from heat and stir in butter until combined. Carefully pour syrup into prepared dish or baking sheet.
Let the mixture cool until it feels warm, but cool enough to handle comfortably. Peel taffy away from the baking dish or baking sheet and begin alternating between stretching the taffy and folding it in half. Repeat this process, ensuring all parts of the taffy are being equally stretched, until it becomes lighter in color and cools enough to be difficult to pull. Once it has cooled and is very difficult to stretch, roll taffy on a smooth and lightly greased surface into a rope that is roughly ¾ inch thick. Cut into 40-50 equal bite-sized pieces. Wrap each piece in a square of wax paper and twist both ends to close.
Stored wrapped taffy in an airtight container.
Recipe by Pastry Chef Jessica Ellington.
Grease a 20×20-centimeter baking dish with softened butter or line a rimmed baking sheet with a silicone baking mat.
In a small saucepan over medium heat, bring water, corn syrup, sugar, salt, yuzu or lemon extract, vanilla paste and natural food coloring to a boil. Cook mixture until it reaches 125-126°C on a candy thermometer. Remove from heat and stir in butter until combined. Carefully pour syrup into prepared dish or baking sheet.
Let the mixture cool until it feels warm, but cool enough to handle comfortably. Peel taffy away from the baking dish or baking sheet and begin alternating between stretching the taffy and folding it in half. Repeat this process, ensuring all parts of the taffy are being equally stretched, until it becomes lighter in color and cools enough to be difficult to pull. Once it has cooled and is very difficult to stretch, roll taffy on a smooth and lightly greased surface into a rope that is roughly 2 centimeters thick. Cut into 40-50 equal bite-sized pieces. Wrap each piece in a square of wax paper and twist both ends to close.
Stored wrapped taffy in an airtight container.
Recipe by Pastry Chef Jessica Ellington.
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