Salt Water Taffy

Salt Water Taffy

Product Code: R0260

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INGREDIENTS

2 cups sugar
2 T. cornstarch
1 cup light corn syrup
3/4 cup water
2 T. butter
1 tsp. salt
1/2 tsp. (1/2 dram) LorAnn Super-Strength Flavoring, any flavor
3 drops LorAnn Liquid or Gel Food Coloring

DIRECTIONS

  1. In a heavy saucepan, mix together sugar and cornstarch. Stir in corn syrup, water, salt and margarine. Place over medium heat and stir until sugar dissolves. Cover pan and bring to a boil for 2 or 3 minutes. Uncover, place thermometer in pan and cook to 246°F. The lower temperature will result in a chewier taffy, the higher a more brittle texture. Remove from heat and add food color and flavoring. Stir gently, pour onto lightly greased marble slab or a shallow lightly greased pan to cool. 
  2. When cool enough to handle, lightly butter hands and pull the warm candy with fingertips, pulling out to about 12 inches at first. Quickly turn candy back from fingertips of one hand to the other hand, then catch center and pull again. This will incorporate air into the candy. Continue pulling until taffy is light in color and has a satiny gloss, about 10 to 15 minutes.  Pull into a long rope, cut with greased scissors and wrap in waxed paper squares, twisting ends. 
Makes about 1-1/2 pounds of candy.

Salt Water Taffy


Salt Water Taffy
By
With so many flavors and colors to choose from, the possibilities are endless.
Ingredients
  • 2 cups sugar
  • 2 T. cornstarch
  • 1 cup light corn syrup
  • 3/4 cup water
  • 2 T. margarine
  • 1 tsp. salt
  • 1/4 tsp. (1/4 dram) LorAnn Super-Strength Flavoring, any flavor
  • 3 drops LorAnn Liquid or Gel Food Coloring
1. In a heavy saucepan, mix together sugar and cornstarch. Stir in corn syrup, water, salt and margarine. Place over medium heat and stir until sugar dissolves. Cover pan and bring to a boil for 2 or 3 minutes. Uncover, place thermometer in pan and cook to 256–266°F. The lower temperature will result in a chewier taffy, the higher a more brittle texture. Remove from heat and add food color and flavoring. Stir gently, pour onto greased marble slab or a shallow greased pan to cool.2. When cool enough to handle, grease hands and pull the warm candy with fingertips, pulling out to about 12 inches at first. Quickly turn candy back from fingertips of one hand to the other hand, then catch center and pull again. This will incorporate air into the candy. Continue pulling until taffy is light in color and has a satiny gloss. Pull into a long rope, cut with greased scissors and wrap in waxed paper squares, twisting ends.
Prep time:
Cook time:
Total time:
Yield: 50 pieces
(Based on 6 vote(s))
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(Based on 6 vote(s))
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matt From Canada
good
August 21, 2019
can i substitute coconut oil for butter or should it be butter

LorAnn's Response: Hi, Matt. Coconut oil would be a fine substitute for the butter in this recipe.
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Nel From Poland
butter or margarine?
August 2, 2019
The ingredients list says 'butter.' The directions say 'margarine.' Which one is it?

LorAnn's Response: Hi, Nel. You could use either one. Thank you for pointing out the error. We will be sure to correct the recipe.
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Sarah From Poplar Bluff, MO
EXCELLENT!!!
March 25, 2019
This is my third time making salt water taffy I tweeked this recipe as I do not put salt in my taffy and I used a whole dram of loranns oil flavoring in stead of half. However other than that this was a perfect batch!!! I will be making again and again!!!
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