- 1
**Prepare Work Surface:** Thoroughly butter a large heatproof surface (like a marble slab, silicone mat, or a large baking sheet). Ensure you have a candy thermometer ready.
- 2
**Combine Ingredients:** In a heavy-bottomed saucepan, combine granulated sugar, light corn syrup, water, and salt. Stir gently over medium heat until the sugar completely dissolves.
- 3
**Boil Syrup:** Increase heat to medium-high and bring the mixture to a rolling boil. Do NOT stir once it starts boiling. Use a wet pastry brush to gently wash down any sugar crystals that form on the sides of the pan.
- 4
**Reach Temperature:** Continue to boil until the mixture reaches exactly 285°F (140°C) on your candy thermometer. This is the 'soft crack' stage and is crucial for the taffy's texture. This typically takes 10-15 minutes.
- 5
**Add Flavor and Color:** Immediately remove the saucepan from the heat. Carefully stir in the green apple extract, citric acid (if using), and green food coloring until the color is uniform and the ingredients are well mixed. Be extremely cautious, as the mixture is very hot.
- 6
**Pour and Cool:** Carefully pour the hot taffy mixture onto your prepared buttered surface. Let it cool undisturbed for about 20-30 minutes, or until it's cool enough to handle comfortably but still very pliable. It should be firm but not brittle.
- 7
**Pull the Taffy:** Thoroughly butter your hands to prevent sticking. Begin folding and pulling the taffy. Stretch it, fold it back on itself, and stretch again. As you pull, the taffy will incorporate air, lighten in color, become opaque, and become more elastic. Continue pulling for 15-20 minutes until it's glossy, holds its shape well, and is firm but still pliable. (You can also hook it over a buttered door handle for easier pulling).
- 8
**Forming Balloons (Crucial Step):** Take a small piece of pulled taffy (about the size of a large marble). Quickly roll it into a smooth ball, then gently flatten and shape it into a small, thick cup or pouch with an open top.
- 9
**Inflate the Balloon:** Insert a clean, narrow straw into the open end of the taffy cup. Carefully and tightly pinch the taffy around the straw to create an airtight seal. Gently and slowly blow through the straw to inflate the taffy. It should expand into a balloon shape. Be careful not to blow too hard or too quickly, as the taffy might burst.
- 10
**Seal and Finish:** Once inflated to your desired size, quickly and carefully pinch the base of the taffy balloon off the straw, sealing the opening completely. You can twist the bottom slightly to create a 'knot' look. If desired, lightly dust with powdered sugar.
- 11
**Serve Immediately:** These edible balloons are delicate and best enjoyed fresh, as they will slowly deflate over time or if exposed to significant temperature changes. Handle gently.
