Make your own Salt-Water Taffy with ingredients you probably already have in your pantry!
In this DIY video I show you how to make salt-water Taffy. National Taffy Day is May 23rd and came about in 1883 in Atlantic City, New Jersey! This candy is a favorite for many and has a simple base of boiled sugar, water, cornstarch and syrup. Interesting facts about saltwater taffy are its origins coming from Great Britain. The name the British gave the candy was toffee, but when it came to America the name became taffy. The most popular thing to do with taffy is pulling it to stretch and then cut it. They actually have “taffy pull parties” in Great Britain. However, it can get really messy, as I demonstrated in the video. Buttering your hands is very important for the pulling and making of the taffy. Here is the simple recipe to make this sweet candy.
- 1 c. sugar
- 1 tbsp. cornstarch
- ²⁄³ cup light corn syrup
- 1 tbsp. unsalted butter
- 1 tsp. salt
- ½ cup water
- 1 tsp. vanilla extract
- ½ tsp. flavored extract (any kind will do)
- 2 drops food coloring (any will do)
Add sugar and cornstarch to large pot and stir until well combined. Then add butter, corn syrup, salt, water, vanilla and flavor extract of choice to pot. Next, place large pot with all the ingredients on the stove, then turn the heat to medium. Using the thermometer, make sure your mixture heats to 250°F and stir often.
When mixture reaches temperature, take off the heat and add the food coloring of your choice.
Pour the concoction into a greased pan and let cool for 10 – 15 minutes. Then grease your hands, grab the taffy, and stretch it about 12 inches (30cm) folding it into itself continually for 10-15 mins.
When taffy gets hard to pull, stretch it out on a greased surface and roll it into a log shape. Cut it in half and then into small pieces. (You can use parchment paper to put your small pieces in)
Wrap your taffy in the paper, twist then seal, and you are done! Enjoy!
Stay up to date with all things Cincy Weekend!
Post expires at 9:37am on Wednesday July 22nd, 2020