Whats Going On?
Why do I add cornstarch?
The addition of cornstarch (called cornflour in British
recipes) helps give the taffy a smooth texture.
Why do I add corn syrup?
Corn syrup acts as an "interfering agent" in this
and many other candy recipes. It contains long chains of glucose
molecules that tend to keep the sucrose molecules in the taffy syrup
this taffy recipe, the butter also acts as an "interfering
agent"the milk proteins in the butter interfere with
crystal formation as well.
What is glycerin?
Glycerin is a sweet, slippery, colorless liquid that's made
from fats and oils and is most often a by-product of the soapmaking
process. It's used in many soaps and cosmetic products, cake icing,
as a lubricant, and to make nitroglycerinan ingredient in
dynamite! (Note: glycerin itself is not an explosive substance,
so its safe to use in your kitchen!) In this taffy recipe,
glycerin helps give the candy a soft, creamy consistency.
can be found in many drugstores, as well as some supermarkets and
craft stores in the baking supplies section, or in cake-decorating
stores. Be sure to purchase food-grade glycerin.
Why do I need to stop stirring after the syrup begins to
At this point, you have dissolved the crystal structure of the
sugar. Stirring or other agitation is one of the many factors that
can encourage the fructose and glucose molecules in your syrup to
rejoin and form sucrosecrystals of table sugar.
Why do I wash down the sides of the pan?
The sugar crystals are dissolved at this point in the process.
But a single seed crystal of sugar clinging to the side of
the pan might fall in and encourage recrystallization.
Why do I need to pull the taffy?
Pulling taffy aerates it, or incorporates many tiny air
bubbles throughout the candy. This makes it lighter and chewier.