Taffy chewy fruit candies

Taffy chewy fruit candies

Atelier Confectionery
25 mins
Cooking time
20 mins
Lisa Linder


Quantity Ingredient
vegetable oil, for oiling
200g granulated sugar
125ml golden syrup
2 teaspoons cornflour
60ml water
15g unsalted butter
1/4 teaspoon bicarbonate of soda
2 drops strawberry flavouring
Tiny amount pink colouring paste
1 teaspoon citric acid, (optional)


  1. Lightly oil a marble slab or a silicone mat and a metal scraper or palette knives.
  2. Heat the sugar, syrup, cornflour, water and butter in a saucepan over a low heat and whisk until smooth then, using a wooden spoon, stir until the sugar has dissolved. Increase the heat, insert a sugar thermometer and cook until the mixture reaches 121°C.
  3. Remove from the heat and add the bicarbonate of soda, stirring until combined. Carefully pour the syrup onto the oiled marble slab or silicone mat. As the syrup is runny at this stage, work quickly, using the metal scraper to gently push or scrape the outer edges of the sugar inwards to the middle. Keep doing this until the syrup starts to cool down and thicken.
  4. Add the flavouring, colouring and citric acid, if using, and push the syrup inwards, making sure it is mixed in.
  5. Once the syrup is cool enough to handle, wearing a pair of lightly oiled latex gloves, start pulling the thickened syrup, bringing the ends together. Repeat doing this until it is difficult to pull the taffy. The taffy is now a lighter shade of colour and still pliable.
  6. Divide the mixture and place on a lightly oiled marble slab. Roll the taffy into a rope until it is 5 mm thick in diameter. Using the metal scraper, cut the taffy into 2.5 cm lengths, then wrap in greaseproof paper or cellophane. Store in an airtight container in a cool dry place for up to a week.
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