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How to Make Taffy

How to Make Tantalizing Taffy to Strike Your Taste Buds

Salt water taffy is a delicious candy that is popular among children and adults alike. Let us look at the recipe on how to make them at home.
Marian K
Last Updated: Jul 21, 2017
While preparing taffy, the technique professionals follow is by pulling and stretching a gooey concoction of boiled sugar, flavorings, butter, and coloring till it turns fluffy. When the taffy is ready, it is rolled and then cut into little pieces. It is then wrapped in wax paper to keep it soft. The pastel-colored pieces are usually fruit flavored. Unflavored salt water taffy is also available.
History of Taffy
For the frequently posed question, "why is it called salt water taffy?", the best known (though disputed) explanation is that a certain candy-store owner's shop was flooded during a major storm in 1883. This resulted in all the taffy in his store soaking up salty water, which the man in question, Mr. David Bradley, offered to his customer in jest as "salt water taffy".
Eventually, a man named Joseph Fralinger began to package and sell the candy as an Atlantic City souvenir. A little later, another candy maker, Enoch James, began to produce better (he refined the making process), bite-sized pieces of the same candy. It was John Edmiston, who, in 1923, became the owner of the trademark for the name "salt water taffy". However, a legal battle ended in the declaration that the name had been in common use for a long time, and no royalties could be claimed.
Salt Water Taffy Recipe
  • 3 drops, food coloring
  • 2 cups, sugar
  • 1 teaspoon (vanilla, maple, lemon, or mint) flavoring
  • 2 tablespoons, cornstarch
  • 1 teaspoon, salt
  • 1 cup, light corn syrup
  • 2 tablespoons, butter
  • 2 teaspoons, glycerin
  • ¾ cup, water
  • 1 Large saucepan (3 or 4 quarts)
  • Waxed paper or plastic wrap
  • Wooden spoon
  • Greased scissors or butter knife
  • Candy thermometer
  • 1 cookie sheet
  • Pastry brush
Take the saucepan, and mix the sugar and cornstarch. Now, gradually add the water, corn syrup, butter, glycerin, and salt, to it and stir with a wooden spoon. To dissolve the sugar, place the saucepan over medium heat and continue to stir. As the mixture begins to boil, stop stirring, and allow it to cook. Check the temperature of the boiling mixture with the candy thermometer till it reaches about 270 ºF. At this time, the bubbles on the syrup are smaller, thicker, and closer together. While the syrup is cooking, keep brushing the sides of the pan with warm water, using the pastry brush.
Now, take the saucepan off the heat, and gently stir in the flavoring and food coloring. To cool it, pour the syrup into a shallow, greased cookie sheet. Once the taffy is cool and you can safely handle it, coat your palms with oil or butter, and stretch the taffy until it is light in color and has a satiny gloss. You may need assistance with the pulling, and it usually needs to be done for about 10 minutes. End the process by pulling the taffy into a long rope, about half-inch wide. Using a greased scissors or a butter knife, chop the taffy into little 1'' long pieces. Wait for half an hour, then wrap the pieces in wax paper or plastic wrap, and twist to close the ends.
Salt water taffy
Salt water sweet taffy