INGREDIENTS

DIRECTIONS

1. In a heavy saucepan, mix together sugar and cornstarch. Stir in corn syrup, water, salt and butter/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. 

Salt Water Taffy

By Salt Water Taffy
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: 1:00 minutes
Cook time: :25
Total time: 2:00
Yield: 50 pieces