Here in Australia, as we like to do things differently we call them lollies (and New Zealand too.)
Taffy is made by stretching or pulling a sticky mass of boiled sugar, butter or vegetable oil, flavorings, and colorings until it becomes aerated. It’s possible (as in, I haven’t seen info to suggest otherwise) that this is also where glycerine found its way into taffy recipes, although glycerine is such a secondary ingredient that this is not a major distinction.And no, it doesn’t normally contain seawater — that’s just a clever move to allude to the seaside.The way I see it, the whole salt water taffy scene definitely contributed to popularizing taffy as a distinct confection and probably kept the word This is of course a very Anglocentric history, since I’m relying on English-language sources.Given the core simplicity of the toffee/taffy idea — and the close proximity of the nougat/torrón idea — it’s very likely that parallel versions of this style of confection have emerged at various times in various places, especially in the great sugar confectionery traditions of the Middle East and south-western Europe (especially Spain and Italy).If you happen to know more about that, please don’t be shy about schooling me.I’ve also been really lazy here about dates and sources, because I’m not a food historian and this ain’t an academic paper. You'll be called typically within 24 hours by the tutor or company you contacted. Because here’s the thing about salt water taffy: it’s really not much different than the taffy/toffee/chews made and eaten elsewhere before and after the term There are a few subtle distinctions, mainly that salt water taffy tends to be softer and more aerated than taffy made in other styles. (I’ll go into more depth about why in a future post. This slipperiness probably started at some point in the late 18And they were, with many small regional variations, essentially the same idea: some combination of treacle, molasses, or sugar (usually minimally refined), boiled together with butter, and sometimes with a small amount of flour or cream. Think pear drops, pink bubble gum, circus peanut marshmallows, and Juicy Fruit gum.
The mixture is heated until its temperature reaches the hard crack stage of 149 to 154 °C. This would yield a confection that tasted mostly of molasses, butter, and caramelized sugar, and was either a very hard candy or a slightly more yielding hard-ish candy that you could slowly warm in your mouth and then (cautiously) chew.This brings us to the eventual divergence of taffy or chews as a distinct idea from toffee.Most of these lighter variations appear to be hard, unpulled sweets at first, but with the rising popularity of taffy pulls it was probably inevitable that pulled versions would emerge.It’s important to keep in mind that Anglo food culture in the late 19Pulling not only aerates candy, it also makes it significantly lighter and more opaque, turning black molasses candy into a satiny light brown, and lighter treacle- and sugar-based candies very light beige or even pure white.Molasses candy or molasses taffy persisted as the earliest version of this chewy sweet, but more and more the emphasis was placed on a candy that provided a clean, neutral canvas on which to feature novel flavourings.Because it is highly sensitive to moisture content, taffy generally calls for highly concentrated flavourings.And so, perhaps unsurprisingly, flavour trends in taffies can be mapped roughly to whatever strong flavourings were commercially available, relatively inexpensive, and new and exciting at any given moment in time.The earliest of these white toffees most commonly featured natural spices or spice extracts — ginger, clove, cinnamon, anise, liquorice, mint, and wintergreen — and citrus peel flavours, alongside the dairy flavours of butter or cream or condensed milk.Because of their simplicity — just one chemical, instead of the dozens or hundreds found in natural materials — these tended to taste fruity in a very clean, abstract sort of way, and survive today in the kind of old fashioned sweets that always prompt people to ask what the hell the flavouring is supposed to be. (Unlike, say, In Canada and the USA, taffy is most often called either Second challenge: aside from a few core ingredients, recipes for taffy vary substantially. In most of the UK and Ireland, it’s never taffy — only chews or fruit chews.
But first, a look at where taffy came from in the first place.Once upon a time, in both Britain and English-speaking North America, toffee and taffy were variations on the same word. Much like sorbet or ice cream.Taffy is essentially a slow-moving liquid, so it is almost always individually wrapped to keep pieces from fusing back together.Taffy is related to soft toffee and caramels, but lacks the butter-centric, caramelized flavours of those sweets. The mixture starts out as an extremely sticky mass that’s also scalding hot, which sounds like a recipe for disaster, but once it’s cooled enough to handle, it’s stretched out and folded back in on itself numerous times to achieve its thick and fluffy, soft yet chewy texture. I’m a busy beaver, working hard on my first collection of odd little sweets.I’ve been spending a whole mess of time perfecting my taffy recipe lately, and whenever some poor soul gets me going about it, the first question is almost always the same: “Wait, what’s taffy again?”For such a prosaic candy — you can buy some version of it quite literally at every gas station and corner shop across much of the world — taffy has a bit of an identity problem.First, it doesn’t have a clear, unambiguous category name, at least not in English.
In Australia and New Zealand, toffee seems to be the frontrunner. Toffee is a confection made by caramelizing sugar or molasses along with butter, and occasionally flour. While being prepared, toffee is sometimes mixed with nuts or raisins. Some have butter or egg white, some have neither.
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