Peanut Butter Taffy Recipe.
The recipe I found (1/2 time) was:
1 Cup sugar
1 Cup light corn syrup
3/8 Cup Water
Bring above to boil in sauce pan until it reaches 258 degrees F.
Remove from heat then add:
1/2 tsp vanilla extract
1/8 tsp salt
2.5 Tbsp peanut butter
Pour everything in loaf pan until it cools enough to work with.
I stretched it for maybe 2 minutes although I think original recipe said like 15 minutes. Is that to help dry it out better? I found the final product remained very stricky and still quite shiny. It tasted great. I just wish it had been less sticky and prone to fuse back together when in the same container. Any suggestions? Also how particular must the cooking temperature be? 258 seemed like an odd temperature. Why not an even 250?
PS. I did put this in dessert category but nobody was home. Lol.