Saltwater Taffy
Bring the nostalgia of seaside boardwalks to your kitchen with this homemade Saltwater Taffy recipe! Crafted with just a handful of pantry staples like granulated sugar, butter, and a splash of flavored extract, this timeless candy delivers a soft, chewy texture and melts-in-your-mouth sweetness. The secret lies in the candy-pulling technique, which creates the signature light and airy consistency while giving the taffy its delightful stretch. Customize your taffy with vibrant food coloring and your favorite flavors, from classic vanilla to tangy lemon or refreshing peppermint. Perfect for gifting or indulging in anytime, these bite-sized treats are dusted with powdered sugar and individually wrapped for that old-fashioned charm. With simple instructions and a little creativity, you can master this fun candy-making experience right at home!
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 2 tablespoons Light corn syrup
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.75 cup Water
- 1 teaspoon Vanilla extract or flavored extract (e.g., peppermint, strawberry, lemon)
- 2 drops Liquid food coloring (optional)
- 0.25 cup Powdered sugar (for dusting)
Instructions
Prepare a baking sheet by greasing it lightly with a thin layer of butter or nonstick cooking spray. Set it aside for later use.
In a medium-sized heavy-bottom saucepan, combine granulated sugar, corn syrup, butter, salt, and water.
Place the saucepan over medium heat and stir constantly with a wooden spoon until the sugar dissolves, and the mixture becomes smooth.
Attach a candy thermometer to the side of the saucepan, ensuring the tip is submerged in the mixture but not touching the bottom of the pan.
Bring the mixture to a boil without stirring. Allow it to reach 250°F (hard-ball stage). Keep a close eye to prevent overcooking.
Once the mixture reaches the desired temperature, carefully remove it from heat. Stir in the vanilla extract (or chosen flavoring) and food coloring, if using.
Pour the hot mixture onto the prepared baking sheet. Let it cool slightly until it is safe to handle but still warm and pliable.
Butter your hands lightly to prevent sticking. Begin pulling and stretching the taffy by folding it over itself and stretching it out again. Repeat for 10-15 minutes, or until the taffy becomes light in color and firm yet elastic.
Stretch the taffy into a long rope and cut it into bite-sized pieces using buttered scissors or a sharp knife.
Dust the pieces lightly with powdered sugar to prevent sticking. Wrap each piece in wax paper by twisting the ends.
Store the wrapped taffy in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2518 mg | 109% | |
| Total Carbohydrate | 459.9 g | 167% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 460.0 g | ||
| Protein | 0.2 g | 0% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 7 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
