Description
Soft, chewy, colorful saltwater taffy made at home with classic vanilla or flavored extracts—perfect for gift giving or nostalgic snacking.
Ingredients
Units
Scale
- 2 cups granulated sugar
- 2 tablespoons cornstarch
- 1 cup light corn syrup
- 1 cup water
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon vanilla extract (or other flavoring)
- Food coloring (optional)
- Powdered sugar or cornstarch for dusting
Instructions
- Line a baking sheet with parchment paper and dust lightly with powdered sugar or cornstarch.
- In a heavy saucepan, whisk together sugar and cornstarch.
- Stir in corn syrup, water, and salt; cook over medium heat, stirring, until sugar dissolves.
- Attach candy thermometer; bring mixture to hard-ball stage (250–266 °F / 121–130 °C), without stirring.
- Remove from heat; stir in butter, flavoring, and a few drops of food coloring.
- Pour onto prepared sheet; let cool slightly until safe to handle.
- Butter or oil your hands and a work surface. Pull the taffy: stretch, fold, and twist for about 10 minutes until light-colored and glossy.
- Roll into a long rope about ½ inch thick; cut into 1-inch pieces.
- Wrap each piece in wax paper, twisting the ends to seal.
Notes
- Be careful during cooking—mixture is extremely hot.
- Flavor variations: use peppermint, butter‑rum, fruit extracts, or citrus oils.
- Pulling taffy incorporates air for lighter texture; skip pulling for chewier candy.
- Store wrapped taffy at room temperature for up to 2 weeks.
- Dust taffy with cornstarch or powdered sugar to prevent sticking.
Nutrition
- Serving Size: 1 piece (approx. 10 g)
- Calories: 40 kcal
- Sugar: 8 g
- Sodium: 10 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg