Chewys/Taffy Chewys

Votes: 5

Time: 55 min.
Complexity: average
Servings: 30

In the US, these candies are called Taffy, in England Chuvis (popular in Russia in the 1990s), these chewy candies are made from sugar and corn syrup with the addition of butter, vinegar, flavorings, and food coloring. The caramel mass is stretched repeatedly, infusing it with air bubbles and turning white.

Before you try these delicious homemade chewy candies, you'll need to be careful to prevent the syrup from crystallizing and apply physical effort to stretch the sweet white caramel mass and soften it. But with helpers, the process will be easier and more fun. While stretching, you can add food coloring to achieve the desired color. For a softer chewy candy consistency, cook the syrup to 124°C.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.25 cups corn syrup
1 cup of sugar
1 tbsp. water
1 teaspoon butter
1 tbsp. vinegar 5%
1/2 tsp vanilla and/or mint extract

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn syrup, sugar, butter, vanilla extract, mint extract, iris

Cooking the dish according to the recipe:

Place all ingredients except the extracts in a large saucepan and stir gently. Attach a candy thermometer to the side of the pan and bring the mixture to a boil, stirring only to prevent burning. Cook until the temperature reaches 275–280°F (130–132°C), or until a drop of syrup in ice water forms a hard ball. Remove from heat, stir in the extracts, and pour onto a greased or silicone-lined baking sheet. Let the mixture cool enough to handle, then begin rolling it into a rope and stretching it. The mixture should be infused with air bubbles and become white and opaque. Continue pulling and twisting until the caramel hardens. Form long ropes, then cut them into candies.
Some tips for making caramel:
- Grease the top 3 cm of the saucepan with vegetable oil to prevent the syrup from spilling over the edge when boiling.
- Always use a larger container than you think is suitable to prevent the mixture from running away.
- The diameter of the burner should not be smaller than the bottom of the saucepan.
- At the end of cooking, never scrape the syrup out of the container, but simply pour it out.
- Wash the sides of the saucepan with a clean pastry brush dipped in water to prevent sugar from crystallizing.