Salt Water Taffy Making YA!!!!!!!!!!!!!!!!

1.) The corn starch is to help give the taffy a soft texture

2.) the corn syrup is to help keep the taffy from not crystallizing.

3.) Glycerin is made up from fats and oils and that helps give the candy a soft creamy consistency.

4.) If you stop stirring the syrup you can get little bits of crystals in your taffy.

5.) When the temp reaches 270 to 290 degrees and is flexible after it's dropped in cool water.

6.) If you don't was the sides of the pan the seed crystal of sugar they call it could fall and encourage recrystallization in the pan.

7.) If the taffy doesn't have enough air bubbles in it won't be light or chewy at all.