Easy Homemade Saltwater Taffy (Print version)
Chewy homemade saltwater taffy made with pantry candy staples, a candy thermometer, and a good old-fashioned pull.
# Ingredients:
For the taffy base
01 -
2 cups (400 g) granulated sugar
02 -
1 tablespoon (8 g) cornstarch
03 -
1 cup (240 ml) light corn syrup
04 -
3/4 cup (180 ml) water
05 -
2 tablespoons (28 g) unsalted butter, plus more for hands and tools
06 -
1 teaspoon fine salt
For flavor and wrapping
07 -
1-2 teaspoons vanilla, lemon, peppermint, orange, or strawberry extract
08 -
1-2 drops gel food coloring, optional
09 -
Wax paper squares for wrapping
# Instructions:
01 -
Cut wax paper squares and butter a silicone mat, bench scraper, kitchen scissors, and your hands. Set everything near the stove before cooking the syrup.
02 -
In a heavy 3-quart saucepan, whisk together the sugar and cornstarch. Add the corn syrup, water, butter, and salt, then stir over medium heat until the sugar dissolves and the mixture begins to boil.
03 -
Clip on a candy thermometer. Boil without stirring until the syrup reaches 250-255°F, about 12-18 minutes. If sugar crystals appear on the pan sides, brush them down with a wet pastry brush.
04 -
Pour the hot syrup onto the buttered silicone mat. Let it cool for 3-5 minutes, until the edges can be folded with a buttered scraper. Add extract and gel color, then fold to combine.
05 -
When the candy is warm but handleable, pull it into a long rope, fold it back onto itself, and repeat for 10-15 minutes. The taffy is ready when it turns lighter, satiny, and firmer to stretch.
06 -
Stretch the taffy into a 3/4-inch thick rope. Snip into 1-inch pieces with buttered scissors and wrap each piece in wax paper right away.
# Good to know:
01 -
Makes about 50 small pieces, or 10 servings of about 5 pieces each.
02 -
Best made on a dry day because humidity can make taffy sticky.
03 -
The candy will be very hot at first. Let children help only once the taffy is cool enough to handle safely.