Homemade Vinegar Taffy Recipe (2024)

FAQs

How to make homemade white vinegar? ›

Does salt water taffy expire? Yes, taffy can go bad and generally expires six months after purchase. Homemade taffy expires even sooner and only lasts 3-7 days.

If our taffy feels hard, it is most likely because it is cold; try holding the taffy snugly in the palm of your hand for a few moments, the warmth should soften it right up!

Vinegar is a combination of acetic acid and water made by a two-step fermentation process. First, yeast feed on the sugar or starch of any liquid from a plant food such as fruits, whole grains, potatoes, or rice. This liquid ferments into alcohol.

Pour in enough raw vinegar in one pail to fill 1/4th of one of the pails. Continue filling the same pail with water until the dilute raw vinegar covers the packing. Let it sit for an hour and then pour the dilute raw vinegar in the other pail and allow it to sit for an hour.

Distilled white vinegar is made by feeding oxygen to a vodka-like grain alcohol, causing bacteria to grow and acetic acid to form. It's those acids that give vinegar its sour taste. Vinegar can be made from any alcohol — wine, cider, beer — but it's grain alcohol that gives distilled white vinegar its neutral profile.

You can use both types in tasks like cleaning, cooking, medical and laboratory tasks. But, white vinegar is stronger and therefore better used for cleaning and disinfecting. Meanwhile distilled vinegar is the best choice for cooking, flavouring, food preservation and as a natural home remedy.

Taffy is just as sensitive to cold as it is hot, meaning that melted taffy is easily rejuvenated to its regular consistency. The best solution to melted taffy is merely to let it set unbothered at room temperature (72 for a period of 24 hours.

There was little or no salt added to the candy over 100 years ago or now. Manufacturers of the candy in seaside towns capitalize on the name of salt water taffy, but there is truly no difference between salt water and regular taffy.

The actual recipe behind taffy can vary quite a bit, but it generally includes butter, sugar, and flavoring. This sticky combination is used to create a gooey mass that is then pulled and pulled—and pulled some more! The end result is soft and chewy taffy in a flavor of your choosing.

How to make taffy soft again? ›

Don't worry though, each has a quick solution for returning taffy back to its natural, delicious state. For melted taffy, try putting in the refrigerator for a few minutes before unwrapping. For cold taffy, place it a warm area of your abode and give it a bit of time to return to room temperature.

Let stand until cool enough to handle. Taffy should be lukewarm in the center as well as at the edges. Fold, double, and pull taffy until it is light in color and stiff, 5 to 10 minutes. Butter hands lightly if taffy begins to stick.

The simple answer is that there is too much moisture in your candy.

Many vinegar recipes require only two ingredients: alcohol and a mother of vinegar (also called a vinegar scoby). Thus, the mother of vinegar (the starter culture) is a key element in the preparation of homemade vinegar.

In the case of cooking, vinegar is used to add the most-needed acidity. If you don't have vinegar, substitute it with lemon juice. If the recipe calls for one tablespoon vinegar, add two tablespoons of lemon juice for the same flavour.

Contrary to popular belief, you don't need a vinegar “mother” to make vinegar, either. All you need is time, fruit, alcohol and oxygen.