Taffy Recipes

Grandma's Taffy Recipes Make Rich, Creamy, Chewy Candy

You will love Grandma's old-time taffy recipes. Called taffy or toffee, this delicious, chewy treat is one of the world's favorite old-fashioned candies.

Nowadays, people have become so accustomed to buying a package of taffy, they never think of making their own anymore. Few kids have ever enjoyed licking the pot while waiting the candy to cool. That's where these taffy candy recipes fit in. As you make taffy candy using Grandma's taffy recipes, you will provide fun for your whole family.

Old-Time Taffy

1-1/2 pints of sugar, 1/2 pint of cream, 1 tablespoon of good vinegar. Boil until it hardens when dripped into cold water.

Old-Time Butterscotch

Grandma made this traditional English butterscotch candy when they ranched on the prairie northeast of Calgary. It is simple and easy, and it makes a deliciously brittle taffy.

3 tablespoons of white sugar, 3 tablespoons of molasses, 2 tablespoons of water, 1 ounce of butter, a very small quantity of [baking] soda. Boil mixture until it is brittle.

Everton Taffy with Brown Sugar

Put butter, 1/4 lb, into a suitable dish, with brown sugar, 1 lb; stir over the fire for 15 minutes, or until the mixture becomes brittle when dropped in cold water; add lemon or vanilla flavoring after the cooking is completed; cool on flat buttered tins and mark in squares, before cold, so it can be easily broken.

Remarks. --This is a cheap confection, and it is safe to say that no kind of candy brings in so large a revenue to the small manufacturers and dealers from the school children of New York as Everton taffy. —Dr. Chase

Everton Taffy with White Sugar

Put loaf sugar, 1 lb, into a brass pan (any saucepan will do) with a cup of water; beat 1/4 lb of butter to a cream; when the sugar is dissolved add the butter, and keep stirring the mixture over the fire until it sets, when a little is poured on a buttered dish. Just as it is done add 6 drops of essence of lemon. Butter a tin, pour on the mixture, 1/4 to 1/2 inch thick, and when cool it will easily separate from the dish. Mark off in squares, if you wish it to break easily.

Remarks. --If this was not called Everton taffy, after its first maker, I should consider it butterscotch, but under its new name, it will taste all the sweeter. —Dr. Chase