Swanson Chicken Broth provides a rich foundation for our recipe for Instant Pot Thai Chicken Soup, which also uses items that are simple to locate at the grocery store. The best part is that it can be prepared in just 50 minutes.
| Prep Time: | 45 mins |
| Cook Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 100 |
| Yield: | 100 pieces |
Ingredients
- 2 ½ cups white sugar
- 3 tablespoons cornstarch
- 1 ⅓ cups water
- 1 cup corn syrup
- 2 tablespoons butter
- ½ teaspoon salt
- 1 (0.13 ounce) package unsweetened, fruit-flavored soft drink mix
Instructions
- Butter 2 large, rimmed baking sheets.
- Stir sugar and cornstarch together in a medium saucepan. Stir in water, corn syrup, butter, and salt until blended; bring to a boil over medium heat.
- Cook until mixture reads 250 degrees F (120 degrees C) on a candy thermometer. Remove from the heat and immediately stir in drink mix powder.
- Quickly pour hot mixture out onto the prepared baking sheets; let stand until cool enough to handle.
- Grab a few helpers and butter everyone’s hands. Stretch and pull taffy until it lightens in color and becomes firm. Roll into bite-sized pieces and wrap in small squares of waxed paper.
Reviews
I made this with my kids. Had to let it sit 4 hours to firm up enough to scrape off the cookie sheet. It never got to a taffy consistency, just to soft to deal with (although hilarious to see kids with webbed fingers) until it was too late. It also stuck badly to any wax paper used to wrap it.
Awesome Recipe! Family Loved it! A missing direction. While cooking, constantly mix to keep sugar from forming crystals. I also only had 3/4 corn syrup, so I added an extra 1/4 cup water & 1 tablespoon of Vanilla Extract.
I will definitely make this again. Instead of one package of kool aid, I used two. I also pulled it off the heat just before it reached 150°F but after it reached 145°F. PS. Only let it set for 5 mins or it will become too hard. Also the next time I make it I will wait for the taffy to cool after I cut the pieces.
excellent recipe…made tropical punch flavor..1 recipe yielded about 100 bite size pieces..it had great flavor ..just like salt water taffy
Had some issues at first. Best advice to give anybody is patience it will get to 250 to 255 on medium i have regular stove top it takes time.It always sits at 225 for awhile I waited 5 to 10 minutes and it was up to 250 . I heated it to around 255 to makes sure it was not too mushy. You have to pull it to get it to firm up also. I pulled it for a half an hour. The only thing I changed is i used parchment paper otherwise it sticks too much to the wax paper.
I made my own corn syrup and used jolly ranchers (melted) and it worked very well
The taffy is a mixture of joy and bonding me and my uncle aunt sister and mom had a great time we made kool aid sharkleberry fin blue raspberry lemonade and mango peach.
I tried it and it turned out rock hard. I read a different review and it said that the type of sugar mattered. I used cane sugar and it didn’t work. 🙁 I’ll try to boil it to a different temperature next time! Maybe 225 or something. I used molasses as flavoring and it tastes great, it’s just hard candy form 😉
ALthough this recipe is delicious, mine came out rather firm and hard. I think next time instead of cooking until 350 I may try 340-345, softball stage. Also I used two packages of koolaide in mine ans it was a great flAvor! I made lemonade.
Ive used this using fruit juice from the canned fruit where you buy pie fillings at,and retained the fruit for one thing and the juice for Taffy,it worked fine with the temp water test
!was a pain to wash the dishes after, also. Here’s a little tip if you actually want to make this: use super hot water while washing the dishes for easier clean u.
I haven’t tried this recipe but I had to comment on the review by FOA, regarding beet sugar. That’s about all they sell in our stores, since we live in beet sugar country. I don’t have problems with candy recipes as long as my thermometer is accurate. imho
I believe the secret to the sofness is the cup of corn syrup and not exceeding the 234F soft ball stage. I am a professionally trained pastry chef and have worked many times with sugar pulling making center pieces etc. I am a firm believer of using a QUALITY candy thermometer. My grandmother always used the ice cold water soft ball technique but the thermometer is a NO FAIL given! Candy making is an art and it involves significant knowledge and skill.
I made this with my two children (ages 7 & 9) and it turned out great! We actually used 2 kool-aid packets instead of one and it had lots of flavor. I will definitely make this again.
I used a sugar free packet of cherry limeade mix, since i dont usually have koolaid in my cabinets, and the flavor was amazing. it was a sticky mess for quite a while and the butter wasnt working on my hands very well, so i kept spraying my hands with a little water when the taffy became sticky and that worked well. i pulled for a good 10-15 minutes until it became light in color, then i rolled it out and cut it with my kitchen shears. my husband loved it, so i will definitely make this again.
I think there are two keys to this recipe. Temperature and stretching. Candy takes patience. I let it reach 255 degrees before removing from heat. I didn’t want it too soft or to hard. I used two large buttered metal cookie sheets. Split the mixture between the two. I waited only until the candy was cool enough to touch (maybe 5 minutes) then i started stretching. I made cherry and the candy went from a dark red to a light pink by the time I was done stretching. I don’t think it would have turned out nearly as good had I not stretched it so much. Also, make sure you have two people to stretch. By the time I got to the second pan it was already setting up. It still worked but was much harder on my arms! I may add two kool aid packets next time. My husband loves it. Also, I did NOT butter my hands before stretching. There was no need. It only stuck to itself. There was enough butter from the pan, I guess. I didn’t want the candy to be butter flavored or coated in butter.
Loved it! I let the temp go to 260 degrees, just a little bit under the hardball stage (anything lower and it would have been to soft). Used a metal cookie sheet with high sides. My flavors: grape/lemonade koolaide, orange koolaide, and peppermint extract. Very tasty!
This recipe did not work for me…It was gooey and WAY too sweet =( I would advise you not to make it.
Turned out great with cherry koolaid. Be sure to use a LOT of butter when pulling. I used half of the recipe and got 63 peices of taffy…:)
This was nothing like taffy! After following steps 1-2, I buttered a baking sheet and poured the liquid taffy onto it, let it sit for about half an hour and finally it turned as solid as rock! I am SO glad it didn’t ruin my baking sheet. It didn’t even have a good favor! I hope it works next time I try it.
The texture and consistency of the taffy was great! However, we put half on a metal cookie sheet to cool and half in a glass 9×13, and the half on the metal cookie sheet didn’t work at all. The half in glass was beautiful. Also, we need to make this again to give it a fair review as the flavor was terrible using Strawberry Kool-aid! I am giving it 4 stars because the taffy worked wonderfully (cooled in glass) and I am sure with better flavoring it would be fantastic.