A fun, sweet Turkish taffy recipe with many different variations so you can pick your own flavor. Hot taffy is poured into a large flat pan to cool, then cut into squares.
1 large egg white
2-1/2 cups sugar
1/2 cup water
1/4 teaspoon cream of tartar
1 cup orange marmalade
5 drops orange food coloring (optional)
Butter or margarine for greasing the pan
Butter an 11 x 17-inch jelly-roll pan or cookie sheet with high edges. Line the pan with wax paper and butter the paper. Set the prepared pan aside.
In a large mixing bowl, beat the egg white with an electric mixer on high until soft peaks form. Set the beaten egg white aside, while you prepare the sugar syrup.
Combine the sugar, water and cream of tartar in a large heavy pan. Place the pan over medium heat. Stir until the sugar is completely dissolved and the mixture comes to a boil.
Clip a candy thermometer to the inside of the pan and cook without stirring until the syrup reaches 260 degrees (Hard Ball Stage). While the syrup is boiling, wash any sugar crystals down from the sides of the pan with a wet pastry brush..
Add the marmalade and food coloring, if using. Stir until the marmalade completely melts into the syrup. Bring the syrup back to a boil point until it reaches 260 degrees again. Don't worry about sugar crystals during this second boiling. Turn off the heat.
Refresh the egg white with a quick beating---10 seconds on high is usually enough. Continue beating on high while pouring the hot syrup into the beaten egg white in a slow, steady stream. Allow the mixer to run until the bowl feels warm but not hot, 10 to 15 minutes. The mixture will be stiff.
Using a long, narrow spatula dipped in water, spread the taffy onto the prepared pan, all the way to the edges. Place the pan in the freezer to let the taffy set up, about 1 hour. When the candy is cold and firm, use your hands to crack it into irregular pieces about the size of candy bars. Alternatively, allow the taffy to soften, then cut it into 4-inch squares using buttered scissors.
Wrap each piece of taffy in wax paper and store them all in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 1 month, or in the freezer for up to 3 months. This candy tastes best if you wait to eat it at least 24 hours after it is made.
Yield: About 1-1/4 pounds.
About Turkish Taffy
Turkey (neither the country nor the bird) has nothing to do with Turkish taffy. The hot taffy is poured into a large flat pan to cool, then cut with scissors into squares OR frozen and cracked into pieces.
Turkish Taffy Variations
Apricot Turkish Candy: Substitute 1 cup apricot jam for the orange marmalade. Add 3/4 cup roughly chopped pistachio nuts (optional) to the mixer while the taffy is beating.
Cherry Turkish Taffy: Substitute 1 cup cherry jam for the orange marmalade and 5 drops red food coloring for the orange food coloring.
Fig Turkish Taffy: Omit the orange food coloring. Substitute 1 cup fig jam for the orange marmalade. Add 3/4 cup chopped almonds (optional) to the mixture while the taffy is beating.
Grape Turkish Taffy: Omit the orange food coloring. Substitute 1 cup grape jam or jelly for the orange marmalade.
Lime Turkish Taffy: Substitute 1 cup lime marmalade for the orange marmalade and 5 drops green food coloring for the orange food coloring.
Peach Turkish Taffy: Substitute 1 cup peach jam for the orange marmalade and 5 drops yellow food coloring for the orange food coloring.
Raspberry Turkish Taffy: Substitute 1 cup raspberry jam for the orange marmalade and 5 drops red food coloring for the orange food coloring.
Strawberry Turkish Taffy: Substitute 1 cup strawberry jam for the orange marmalade and 5 drops red food coloring for the orange coloring.
Variation: Turkish Delight
This appealing Turkish Delight candy is easy to make at home and while sweet, it is very low in fat.
4 cups sugar
4-1/2 cups water
2 teaspoons lemon juice
1-1/4 cup cornstarch
1 teaspoon cream of tartar
1-1/2 tablespoons rose water
1 cup confectioners sugar
Red food coloring (optional)
Oil a 9-inch square pan. Line with plastic wrap and oil the plastic wrap.
In a heavy saucepan over medium heat, combine the sugar, 1-1/2 cups of the water, and the lemon juice. Stir until the sugar dissolves and the mixture boils. Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage (240 degrees on a candy thermometer). Remove the pan from the heat.
In a second large heavy saucepan over medium heat, stir together 1 cup cornstarch and the cream of tartar. Gradually stir in the remaining 3 cups of water until no lumps remain. Stir constantly, until the mixture boils and is a thick, gluey paste.
Slowly pour the hot sugar, water, and lemon juice syrup into the cornstarch mixture, stirring constantly. Reduce the heat and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become a pale golden color.
Stir in the rosewater and tint as desired with food coloring. Pour the mixture into the prepared pan and spread evenly. Cool to room temperature and let stand, uncovered, overnight to set.
Sift the confectioners sugar and the remaining 1/4 cup cornstarch onto a large cutting board. Turn the Turkish delight out and cut into 1-inch squares with an oiled knife. Roll pieces in the sugar mixture to coat well. Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer.
Yield: 80 pieces