Post by chief_cook2 on Mar 15, 2004 14:36:28 GMT -6
Yield: About 1-1/4 pounds
"Turkey (neither the country nor the bird) has nothing to do with
Turkish taffy. I grew up eating Bonomo's Turkish Taffy in bars
that we froze, then cracked on the table. My recipe for Turkish
taffy does not require pulling. The hot taffy is poured into a
large flat pan to cool, then cut with scissors into squares OR
frozen and cracked into pieces."
Ingredients:
1 large Egg white
2-1/2 cups Sugar
1/2 cup water
1/4 tsp. Cream of tartar
1 cup Orange marmalade
5 drops Orange food coloring (Optional)
-Butter or Margarine for greasing the pan-
Directions:
Butter 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
prepared pan aside.
In a large mixing bowl, beat the egg white with an electric mixer on
high until soft peaks form. Set the beaten egg white aside, while
you prepare the sugar syrup.
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.
Clip a candy thermometer to the inside of the pan and cook WITHOUT
stirring until the syrup reaches 260 degrees F (Hard Ball Stage).
While the syrup is boiling, wash any sugar crystals down from the
sides of the pan with a wet pastry brush.
Add the marmalade and food coloring, if using. Stir until the
marmalade completely melts into the syrup. Bring the syrup back to
a boil point until it reaches 260 degrees F again. Don't worry
about sugar crystals during this second boiling. Turn off the heat.
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 stiff.
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.
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.
Variations:
Apricot Turkish Candy: Substitute 1 cup apricot jam for the orange
marmalade. Add 3/4 cup roughly chopped pistachio nuts (optional) to
the mixer while the taffy is beating.
Cherry Turkish Taffy: Substitute 1 cup cherry jam for the orange
marmalade and 5 drops red food coloring for the orange food coloring.
Fig Turkish Taffy: Omit the orange food coloring. Substitute 1 cup
fig jam for the orange marmalade. Add 3/4 cup chopped almonds
(optional) to the mixture while the taffy is beating.
Grape Turkish Taffy: Omit the orange food coloring. Substitute 1
cup grape jam or jelly for the orange marmalade.
Lime Turkish Taffy: Substitute 1 cup lime marmalade for the orange
marmalade and 5 drops green food coloring for the orange food
coloring.
Peach Turkish Taffy: Substitute 1 cup peach jam for the orange
marmalade and 5 drops yellow food coloring for the orange food
coloring.
Raspberry Turkish Taffy: Substitute 1 cup raspberry jam for the
orange marmalade and 5 drops red food coloring for the orange food
coloring.
Strawberry Turkish Taffy: Substitute 1 cup strawberry jam for the
orange marmalade and 5 drops red food coloring for the orange
coloring.