Taffy

Bonomo's Turkish Taffy

Smack it, crack it. Oh yeah!

it's TAFFY-RIFFIC!

The original recipe for Bonomo's Turkish Taffy is a well guarded secret.

According to Tico Bonomo, son of Victor, Turkish Taffy "was not really a taffy, but what is technically known as a short nougat," consisting of a batter of corn syrup and egg whites that was cooked and then baked.

Turkish Taffy is so chewy that a single bar can last up to 3 hours.

This recipe gives a Turkish taffy similar to Bonomo's Turkish Taffy from the 60's as it uses jam for the flavor and also uses egg white as was used in Bonomo's Turkish Taffy.

Placing in refrigerator of freezer makes it easier to crack.

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Turkish Taffy

1 large egg white

2 1/2 cups sugar

1/2 cup water

1/4 teaspoon cream of tartar

1 cup jam (jelly) (cherry, peach, orange, strawberry, apricot)

5 drops orange food coloring to match jam colour (optional)

Butter or margarine for greasing the pan

1. Grease an 11 x 17-inch jelly-roll pan or cookie sheet with high edges. Line the pan with wax paper and butter the paper. Set the pan aside.
2. In a large mixing bowl, beat the egg white with an electric mixer on high until soft peaks form. Set the beaten white aside, while you prepare the sugar syrup.
3. Combine the sugar, water, and cream of tartar in a large heavy pan. Place the pan over medium heat. Stir until the sugar is completely dissolved and the mixture comes to a boil.
4. Cook without stirring until the syrup reaches 260°F (hard ball). While the syrup is boiling, wash down any sugar crystals down from the sides of the pans with a wet pastry brush.
5. Add the jam and food coloring, if using. Stir until the jam completely melts into the syrup. Bring the syrup back to a boil point until it reaches 260°F again. Don't worry about sugar crystals during this second boiling. Turn off the heat.
6. Refresh the egg white with a quick beating-10 seconds on high is usually enough. Continue beating on high while pouring the hot syrup into the beaten egg white in a slow, steady stream. Allow the mixer to run until the bowl feels warm but not hot, 10 to 15 minutes. The mixture will be very stiff.
7. Using a long, narrow spatula dipped in water, spread the taffy onto the prepared pan, all the way to the edges. Place the pan in the freezer to let the taffy set up, about 1 hour. When the candy is cold and firm, use your hands to crack it into irregular pieces about the size of candy bars. Alternatively, allow the taffy to soften, then cut it into 4-inch squares using buttered scissors.
8. Wrap each piece of taffy in wax paper and store them all in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 1 month, or in the freezer for up to 3 months. This candy tastes best if you wait to eat it at least 24 hours after it is made.

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Yes! Here's a recipe I found on city-data.com:

SALT WATER TAFFY

1 1/2 cups brown sugar

1/2 cup corn syrup

3 tablespoons butter

1/2 cup water

1 1/2 teaspoons salt

1/2 tablespoon glycerine

1 1/2 teaspoons vanilla

Put brown sugar, corn syrup, butter, and water into a saucepan or iron kettle. Bring to a boil, stirring occasionally, until mixture reaches 256°F, or until it forms a hard ball when tested in cold water.

Add salt and glycerine. Pour onto a greased marble slab and when cool enough to handle (be careful - hot sugar burns!) pull until light in color.

Add vanilla while pulling. Pull out in round sticks the size of kisses. Lightly oil a scissors with vegetable oil or spray. Cut pieces 3/4 inch in length. Roll up in waxed paper and twist ends.