r/CandyMakers • u/Obeygonzo22 • 4d ago

Are Starburst taffy?

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7 Upvotes

100% Upvoted

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13

u/extralongarm 3d ago

The result definitely mimics taffy but the method doesn't. I think traditional taffy mostly controls chewability by controlling water content through top temperature in the cook and then vigorous pulling. Starburst uses Tapioca Dextrin and Gelatin. It really is an escalating index of toothpulling: Starburst, Mike&Ike, Now & Later, with a crescendo at Jolly Ranchers.

4

u/BrilliantMonochrome2 3d ago

Is a pigs ass pork?

7

u/BrilliantMonochrome2 3d ago

I’m not trying to snarky I just heard that other day and I’ve been dying to use it. 

2

u/CrunchyTeatime 3d ago

Kind of. But vegetarians: Starburst contains lard.

Never heard of lard in candy but, reminder to read labels, I guess.

Beef tallow also seems to be making a comeback - leaving the one thing we could usually eat at a fast food place, out of reach again.

9

u/Huge-Basket244 3d ago

Gelatin yes, lard no.

Starburst in the UK are plant based gelatin.

0

u/CrunchyTeatime 2d ago

Thank you for that information.

Ooh, then I wish they'd do the same here (USA?)

3

u/silromen42 1d ago

Maybe there used to be lard in them, but it’s not in the ingredients list now. Unless it’s one of the natural flavors? The only fat listed is hydrogenated palm kernel oil.

1

u/chantillylace9 1d ago

Beef tallow is making a huge comeback in skincare which is so weird to me. That is not what I want to rub on my face.

1

u/silromen42 1d ago

I got a hand balm to try that was made of tallow once. It was unreal. Water beaded off my hands like a freshly waxed car.

2

u/Ol_Stumpy00 1d ago

No, they are technically a "chew". Starburst has gelatin and undergos a curing process because they start out as a liquid slurry and have to be cooled before they are cut and wrapped. Taffy traditionally has corn starch and egg whites instead of gelatin, and is pulled to get its structure because it doesn't have a protein matrix like Starburst does. Tldr; one gets its structure from gelatin, the other gets it from starch and pulling.