Taffy, flavored syrup candy of Europe and the Americas this is cooked after which carefully worked during cooling into a tough, chewy, glossy mass. Although the outstanding nineteenth-century call for for taffy gave manner within the mid-20th century to the recognition of chocolates and caramels, taffy remained extensively available in its authentic penny sweet shape of small, colorfully wrapped portions.
The basic recipe for taffy calls for sugar and molasses or corn syrup to be heated with water to a prescribed temperature. This cooked mass is then poured over cooling slabs and flavored with essential oils. As it cools, the candy is rhythmically pulled,
unfold, and folded till it takes on a company, satiny consistency. Saltwater taffy, as soon as a staple of leisure parks and ocean resorts, took its call from a feature factor. Toffee, a brittle confection of English origin, is a relatively cooked aggregate of syrup and butter to which nutmeats, flavourings, and colourings are normally delivered all through cooling.