source: Mandi Ehman
This peppermint taffy is milk-free, so it doesn’t have the creamy texture you associate with salt water taffy. Instead, it looks kind of like a jolly rancher but with a soft, chewy texture.
Although you need to use a candy thermometer to get your candy to the hard ball stage, this is really a pretty easy recipe; the hardest part is cleaning up the sticky pan when you’re done!
I used natural food dye from Chocolate Craft Kits, but you could use regular food dye or leave the taffy un-dyed as well.
The following post is from Shaina of Food for My Family and Olmanson Photography:
Photo by Shaina Olmanson | Food for My Family
Each year I make a mix of cookies, the same cookies. There is comfort in the sameness. They are my grandma’s recipes, passed down and savored, cherished, loved. Still, when I think back to the tins my grandmother used to pack, I remember the same three cookies year after year and then variety. She was constantly changing the second string players in the game, swapping them out, and trading up.
Last year I decided it was time I did the same. Caramels were added to the menu.