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Taffy (American English) or chews (British English) is a type of candy. Taffy is made by stretching or pulling a sticky mass of boiled sugar, butter or vegetable oil, flavorings, and colorings until it becomes aerated (meaning that tiny air bubbles are produced, resulting in a light, fluffy and chewy candy).[1] When this process is complete, the taffy is rolled, cut into small pastel-colored pieces and wrapped in wax paper to keep it soft. It is usually fruit-flavored, but other flavors are common as well, including molasses and the "classic" (unflavored) taffy.

Taffy
CherryTaffy.jpg
Main ingredientsSugar, butter or vegetable oil, flavorings, food coloring

Salt water taffy is a late 19th century appellation which most likely originated in New Jersey, United States[2], and has become a common souvenir of many coastal resort towns. Modern commercial taffy is made primarily from corn syrup, glycerin and butter. The pulling process, which makes the candy lighter and chewier, consists of stretching out the mixture, folding it over and stretching it out again. Although it is called "salt water" taffy, it does not include any seawater but does contain both salt and water in its manufacture.[3] In the local Philadelphia dialect, the term "taffy", without "salt water" before it, used to refer to a lollipop.[4]

In the United Kingdom, chews are shaped pieces of candy very similar to soft toffee but without the caramel flavoring or brown color; popular brands of chew include Chewits and Starburst.

Caramel candies are sometimes referred to as taffy (taffy apples), but are very different from common salt water taffy.

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ReferencesEdit

  1. ^ "Science of Candy: Why Do You Pull Taffy? - Exploratorium". Exploratorium: the museum of science, art and human perception. Retrieved 2015-11-23.
  2. ^ "Chew on this: 125 years later, Jersey Shore still daffy over salt water taffy".
  3. ^ recipe: Saltwater Taffy. Exploratorium, San Francisco, California, USA
  4. ^ "Yo! And Other Lexicographical Peculiarities". Philadelphia Citypaper. Archived from the original on 2012-07-11.