Salt Water Taffy
- No boardwalk, no problem! Nibble on homemade salt water taffy even when you aren't at the beach.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 1 Tbsp, plus extra, unsalted butter
- 1-1/4 cups white sugar
- 1 Tbsp, plus 1 tsp, cornstarch
- 1/2 cup water
- 1/2 cup light corn syrup
- 1/2 tsp salt
- 1/4 tsp vanilla extract
- Several drops red and blue food coloring
- 2 tsp flavor extract (almond, orange, cherry, peppermint, etc.)
- Use the extra butter to generously grease 2 baking sheets with a lip.
- In a medium saucepot, add the sugar and cornstarch. Mix well. Add the water, butter, corn syrup, and salt. Turn the heat to medium and stir until the butter melts. Once the mixture starts to boil, immediately stop stirring. You can swirl the saucepot gently, but stirring will cause the sugar to crystallize.
- Continue to cook until the temperature on a candy thermometer
reaches exactly 250°F. You can also drop a small piece into cold water to see if it forms a firm, but still pliable ball.
- Once you reach the desired temperature, or have success with the alternative method, immediately remove the saucepot from the heat.
- Pour roughly half of the mixture into another saucepot and add the vanilla and red food coloring. Mix well and pour on one of the baking sheets.
- With the remaining mixture, add the flavor extract and blue food coloring. Mix well and pour out on the other baking sheet.
- In about 10–15 minutes, the taffy should be cool enough to handle. Wash and dry your hands thoroughly and then grease them with butter. Begin stretching the taffy one color at a time, holding it in one hand and pulling away, then folding the taffy back over itself. Repeat this process continuously for about 15 minutes.
- Note: As you stretch and add air to the taffy, it will lighten in color, turn opaque with a pearlescent sheen, and start to stiffen.
- When finished stretching the taffy, roll both flavors/colors into equally sized logs. Press the 2 logs together and roll and/or twist into a long rope, with the diameter somewhere between a nickel and a quarter.
- Using either greased scissors or a greased dough cutter, cut the twisted taffy into bite-size pieces. Wrap each piece in a 3"–4" square of parchment paper. Eat immediately or store in a cool, dry container for later.