Homemade Saltwater Taffy

Get ready to experience the magical transformation of simple ingredients into chewy, colorful candy! Making saltwater taffy at home isn’t just fun – it’s a fascinating process that turns you into both chef and candy artist.

The best part? You can customize your taffy with endless flavor and color combinations. From classic peppermint to wild watermelon, each batch becomes your own signature creation. Plus, there’s something incredibly satisfying about pulling and folding the taffy until it develops that perfect glossy sheen.

Ingredients

For the Base:

• 1 cup (200 g) granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon unsalted butter
• ⅔ cup (145 g) light corn syrup
• 1 teaspoon salt
• ½ cup (120 mL) water

For Flavoring:

• 1 teaspoon vanilla extract
• ½ teaspoon flavored extract of choice
• 2 drops food coloring of choice

Steps

1. In a large pot fitted with a candy thermometer, combine sugar and sifted cornstarch. Whisk thoroughly to prevent any cornstarch lumps. Add butter, corn syrup, salt, water, vanilla, and your chosen flavor extract. Heat on medium until mixture reaches exactly 250°F (120°C). This temperature is crucial – any lower and your taffy will be too soft, any higher and it’ll be too hard.
2. Add food coloring and stir until evenly distributed. The color will appear darker now but will lighten as you pull the taffy.
3. Pour mixture into a well-greased heatproof dish. Let cool for 5-10 minutes until handleable but still very warm. Test by touching quickly with a fingertip – it should be warm but not burning hot.
4. Stretch taffy to 12 inches (30 cm) and fold repeatedly for 10-15 minutes. You’ll know you’re doing it right when the candy transforms from glossy and transparent to matte and opaque. Wear food-safe gloves to protect your hands from heat.
5. Once taffy becomes stiffer, roll into a 30-inch (76 cm) long and 1-inch (2.5 cm) thick log on a greased surface. Cut in half, then slice into roughly 1-inch (2.5 cm) pieces.
6. Immediately wrap each piece in parchment paper squares, twisting ends to seal. Store in an airtight container at room temperature for up to 2 weeks.

Smart Swaps

• Replace corn syrup with honey (use ¾ cup/160 g to account for different sweetness levels)
• Try natural food coloring from beet juice or spirulina

Pro Tips

• Keep hands and tools well-greased with butter
• Work quickly once taffy is cool enough to handle
• Use an infrared thermometer for precise temperature readings
• Pull taffy in a cool room – heat makes it sticky and harder to work with