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Homemade Saltwater Taffy Candy

Delightful Homemade Saltwater Taffy Candy for Sweet Memories

Experience the joy of making Homemade Saltwater Taffy Candy with this simple recipe that brings sweet memories and vibrant flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Taffy Base
  • 2 cups White Sugar Provides sweetness and structure
  • ¼ cup Corn Starch Helps prevent crystallization
  • ½ teaspoon Sea Salt or Kosher Salt Balances sweetness
  • 2 tablespoons Butter Adds richness
  • 1 cup Light Corn Syrup Prevents crystallization
  • 1 cup Water Dissolves the sugar mixture
For Flavor and Color
  • as needed Food Coloring Enhances visual appeal
  • ½ teaspoon Concentrated Flavoring Oil (or Extract) Delivers delightful taste

Equipment

  • medium saucepan
  • Candy thermometer
  • Baking sheet
  • Butter
  • Scissors

Method
 

Step‑by‑Step Instructions
  1. Prepare Your Work Surface: Butter a large baking sheet to prevent sticking and gather your ingredients.
  2. Combine Ingredients and Heat: Mix sugar, corn starch, salt, butter, corn syrup, and water in a saucepan. Heat until boiling.
  3. Monitor Temperature with Candy Thermometer: Insert a candy thermometer and simmer until it reaches 250–253°F.
  4. Add Color and Flavor: Remove from heat, mix in food coloring and flavoring oil or extract.
  5. Transfer to Baking Sheet: Pour the hot mixture onto the buttered baking sheet and let it cool.
  6. Begin Pulling the Taffy: Once cool enough, butter your hands and begin stretching the taffy.
  7. Shape and Cut the Taffy: Roll into a rope and cut into pieces using buttered scissors.
  8. Store and Enjoy Your Creation: Wrap each piece in wax paper and store in an airtight container.

Nutrition

Serving: 1pieceCalories: 100kcalCarbohydrates: 25gSodium: 50mgSugar: 20g

Notes

Store taffy in a cool, dry place to maintain its chewy texture. Can last up to two weeks.

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