Food & Cooking Recipes Dessert & Treats Recipes Twig Taffy 2.8 (27) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Sang An Yield: 40 Lengths of coffee taffy are snipped into "twigs" (the color naturally varies from piece to piece). Ingredients 2 ½ cups sugar 1 cup light corn syrup 2 tablespoons cornstarch 2 teaspoons liquid glycerin 1 ½ teaspoons salt 3 tablespoons unsalted butter, plus more for fingers ½ teaspoon pure vanilla extract 1 teaspoon coffee extract Vegetable-oil cooking spray Directions Coat a rimmed baking sheet with cooking spray; set aside. In a medium nonstick saucepan, combine sugar, 1 cup water, corn syrup, cornstarch, glycerin, and salt. Bring to a boil over medium heat, stirring with a wooden spoon to dissolve sugar. Without stirring, cook until mixture registers 275 degrees (soft-crack stage) on a candy thermometer, about 8 minutes. Remove pan from heat; carefully stir in butter and extracts. Pour hot mixture onto prepared baking sheet. Allow edges to cool and set slightly; using a metal spatula coated with cooking spray, fold edges toward the middle (this will help cool taffy). When taffy is cool enough to handle but still quite warm, stretch and pull with lightly buttered fingers, folding the taffy over onto itself before pulling again until just starting to firm up, about 20 minutes. Before taffy cools and hardens too much, pull off ropelike pieces, and using kitchen scissors, make snips along sides. Gently stretch and pull snipped taffy on either end, forming thorny twigs. Snip into 7-inch lengths. Transfer to a parchment-lined baking sheet; let cool. Cook's Notes The glycerin used in this recipe can be found at baking-supply stores. Store the taffy twigs in an airtight container at room temperature up to 1 week. Rate it Print