Soft, chewy caramels are cooked just a few degrees beyond fudge and le
ft to cool without agitation, preventing any crystallization. The milk solids in the butter and cream brown at a lower temperature than pure sugar, allowing the candy to caramelize by the time it reaches the firm ball stage.
Taffy is cooked just a little longer, making it more chewy. Taffy is also pulled, folded and pulled some more until it loses its shine. The pu
lling process incorporates tiny air
bubbles, which gives the candy a light texture despite its chewiness. ~ Chef Wilkinson ~
Soft, chewy caramels are cooked just a few degrees beyond fudge and le
ft to cool without agitation, preventing any crystallization. The milk solids in the butter and cream brown at a lower temperature than pure sugar, allowing the candy to caramelize by the time it reaches the firm ball stage. Taffy is cooked just a little longer, making it more chewy. Taffy is also pulled, folded and pulled some more until it loses its shine. The pu
lling process incorporates tiny air bubbles, which gives the candy a light texture despite its chewiness. ~ Chef Wilkinson ~
