Corn syrup is a main component in taffy recipes, resulting in a noncrystalline candy. Commercial corn syrups of varying quantities were incorporated into a taffy recipe. The tensile strength of the taffy was measured using a materials tester and stress-strain curves were generated. The viscosity of corn syrups used to make taffy was determined at various temperatures using a rotational viscometer. The relationship between corn syrup viscosity and taffy tensile strength will be discussed.

What the taffy: Tensile strength relative to corn syrup viscosity

255th National Meeting (2018)

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