A Chemist's Candy Conundrum

Unsuspecting chemist attempting taffy making

Because of my background in chemistry I normally am not very intimidated by anything in the kitchen. I like to think that if I can synthesize complex organic molecules in the lab it shouldn't be too hard to do whatever is needed in the kitchen. And so when I decided to try making saltwater taffy in preparation for leading a group of seventh graders in doing the same I didn't think much of it. I watched an instructional video, read the recipe, gathered my ingredients and dove in.

 I soon found out that making taffy is tough and I know the old saying is that a poor work(wo)man blames her tools but honestly it would have helped if I had a candy thermometer that could read the temperature accurately. My first batch appeared to be going well until I had the candy out and started pulling it. With my first pull I knew something must be wrong. I know pulling taffy is tough but I only managed about 5 pulls before I was done.

The result was a rock hard candy that had to be cut with a chopping knife rather than a pair of scissors. The candies themselves do not taste bad, although they taste more like caramels then the orange flavour they are supposed to be. If I were to market these candies I would probably give them a "sermon-long" guarantee, they seriously last a looong time in your mouth. 

Disappointing rock hard results

 With a little bit of investigating I found that my candy thermometer was approx 8 C off in reading the temperature. Not good when an exact temperature was needed.

Warning: contents of pan are approx 8 C hotter than they appear

So like any good scientist I delved into some research and read a bunch of peer reviewed journals (aka candymaking and recipe blogs.) I soon determined that the faulty temperature was probably the main culprit for the too hard candy. Also if I needed to quadruple the amount of flavouring I used if I wanted to actually taste the flavouring.

It being only 9:30 pm I figured I had time for a second go. So I gathered my ingredients and set out armed with my improved knowledge. My mixture boiled.... and boiled... and all the sane members of my family went to bed (so sadly no more pictures.)  Finally I thought I had the correct temperature and took my concoction off the stove. I added food colouring and flavour and poured some out to test the consistency. I soon found out that this batch was too cool. So I put it back on the stove and reheated.... and repeated that process several times before I finally decided I might have it right. By now I had several burns on my hands from inadvertently grabbing the metal thermometer (ouch!) I poured the mixture out and waited hopefully. But alas the sugar molecules in the taffy were mocking my labcoat and as I greased up my hands to pull the taffy I soon found out I still had not heated the candy enough as the would be taffy dripped down my arm and turned into an oozy sticky (but delicious!) mess.

Figuring I couldn't make it any worse I plopped it in a container and stuck it in the microwave for 45seconds and poured out the result once again. After some cooling time I once again greased up my now burnt and blistered hands and made an attempt to pull the taffy. I still think the taffy is too soft but by now I was well into the next day and rather tired of this taffy so I stretched it out and cut it up. Not being a huge candylover I am not sure what the correct taste or texture of saltwater taffy is. I do know that with a little bit of refrigeration and a whole lot of icing sugar my taffy manages to maintain a shape. As for the taste it mostly tastes like butter, salt and icing sugar with a hint of orange flavour. For lack of a better example I am going to just go ahead and say that is how it's supposed to turn out until someone with more candy knowledge corrects me.

 (I figure I have a few hours to enjoy my success until they wake up.)