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Salt Water Taffy | The Philly Food Show
Swiss Maid Fudge – Fudge-making Experts Turn Attention to Handmade Caramel Apples
The candy of past generations holds a special place in the heart of Americans. Plenty of nostalgia is conjured when thinking back to the old sweets shops with their rock candy, jawbreakers, and licorice allsorts. Many of us maintain that the candy made today can’t match the quaint flavors of yesterday; that our Grandma’s secret recipe for chocolate fudge is the best in the world, never to be truly duplicated or tasted again; that only the farm near our hometown can churn out handmade caramel apples done right. However, a small contingent of traditional candy makers have held on to the quality and methods of the past to enable the rest of us to have a taste of childhood once again.
Swiss Maid Fudge, an old-fashioned candy company in Wisconsin Dells, Wisconsin is one such traditionalist. Originally specializing in chocolate fudge, the company sticks to the rules and techniques handed down through the family for generations. Having since expanded from fudge to handmade caramel apples, salt water taffy, and more, they make all their candy by hand from scratch. Part of their commitment to doing it the way it has always been done is to use copper kettles set over an open, gas-fired cast iron stove to boil the candy ingredients, and to mix and mold the candy on solid marble. To get the perfect creamy taste and texture that so many of us remember, Swiss Maid Fudge uses only 100% Wisconsin Sweet Cream Butter in their products, adding no preservatives to tarnish the flavor.
Old hands at candy making, Swiss Maid Fudge is particularly proud of their quality and variety of handmade caramel apples. Candy-lovers looking for a taste of the “real deal”, can choose from eight different staple varieties: Chocolate Dipped Peppermint Stick Apple, Cinnamon Apple Pie Apple, Peanut Caramel Apple, Pecan Caramel Apple, Plain Caramel Apple, Rocky Mountain Apple, Turtle Caramel Apple, and White Chocolate Dipped Peppermint Stick Apple. As a special treat, they offer four more varieties during the holidays: Holiday Caramel Apple, White Chocolate Dipped Snowball Apple, Chocolate Dipped Peppermint Stick Apple and White Chocolate Dipped Peppermint Stick Apple. Anyone wanting to experience candy-making first hand can get their hands on Swiss Maid Fudge’s Caramel Apple Kit, which includes all the ingredients and tools for making handmade caramel apples in the home kitchen; just add apples! Candy connoisseurs will be especially pleased to know that Swiss Maid Fudge retails their handmade products online, shipping a little bit of Wisconsin to the rest of America. Using no preservatives, they ship candy as soon as it’s made.
Family-owned and operated since 1962, Swiss Maid Fudge now offers a line of superb, old-fashioned candy beyond fudge and handmade caramel apples, including hand-dipped chocolates, salt water taffy, caramel apples, caramel corn, brittles and crunches and homemade caramel. Swiss Maid Fudge has received an award for “Best Product” by Orca Communications Unlimited, LLC for the high quality candy products they offer.
For more information, or to order handmade candy online, visit www.SwissMaidFudge.com.
About the Author
Swiss Maid Fudge is a second generation old fashioned candy store. We have been treating our customers to homemade chocolate and delicious fudge handmade in our Wisconsin Dells store ever since. For more information, visit www.SwissMaidFudge.com.
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Frequently Asked Questions...
How do you make salt water taffy?
I really want to make taffy can you help?
Answer:
WHAT U NEED
• 2 cups sugar
• 2 tablespoons cornstarch
• 1 cup light corn syrup
• 2 teaspoons glycerin (optional)
• 3/4 cup water
• 2 tablespoons butter
• 1 teaspoon salt
• 1/4 to 1 teaspoon flavoring (such as vanilla, lemon, maple, or mint)
• 3 drops food coloring (optional)
• a large (3- to 4-quart) saucepan
• a wooden spoon
• a candy thermometer
• a pastry brush
• waxed paper or plastic wrap
• a marble slab or cookie sheet
• greased scissors or butter knife
Mix together sugar and cornstarch in the saucepan.
1. Use a wooden spoon to stir in the corn syrup, glycerin, water, butter, and salt. Place the saucepan over medium heat and stir until the sugar dissolves.
2. Continue stirring until mixture begins to boil, then let cook, undisturbed, until it reaches about 270° F or the soft-crack stage. Wash down the sides of the pan with a pastry brush dipped in warm water while the syrup cooks.
3. Remove the saucepan from the heat and add food coloring and flavoring. Stir gently, then pour onto a greased marble slab or into a shallow greased cookie sheet to cool.
4. When the taffy is cool enough to handle, grease your hands with oil or butter and pull the taffy until it's light in color and has a satiny gloss. You can have a friend help with this step, which should take about 10 minutes.
5. Roll the pulled taffy into a long rope, about 1/2 inch in diameter, and cut it with greased scissors or a butter knife into 1-inch-long pieces. Let the pieces sit for about half an hour before wrapping them in wax paper or plastic wrap and twisting the ends of the wrapper.




















































































