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Saltwater Taffy

by Betsy Carter and Alexander Roberts

Inspired by cupcakeproject.com

Ingredients

for 35 pieces

  • 1 cup
    sugar (200 g)
  • 1 tablespoon
    cornstarch
  • 1 tablespoon
    unsalted butter
  • ⅔ cup
    light corn syrup (145 g)
  • 1 teaspoon
    salt
  • ½ cup
    water (120 mL)
  • 1 teaspoon
    vanilla extract
  • ½ teaspoon
    flavored extract, of your choice
  • 2 drops food coloring, coloring of your choice
    Calories 29
    Fat 0g
    Carbs 6g
    Fiber 0g
    Sugar 6g
    Protein 0g

Estimated values based on one serving size.

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Preparation

  1. Add the sugar to a large pot fitted with a candy thermometer. Sift in the cornstarch and whisk into the sugar until well-combined. Add the butter, corn syrup, salt, water, vanilla, and flavor extract of choice to the pot. Whisk to combine, then turn the heat to medium and cook until the mixture reaches 250°F (120°C).
  2. Add the food coloring and stir to combine.
  3. Pour the candy into a greased heatproof dish and cool until you are able to handle it, 5-10 minutes.
  4. Stretch the mixture out 12 inches (30 cm) (or further) and fold it over itself again and again for 10-15 minutes. The taffy will turn from translucent to opaque.
  5. When the taffy becomes harder to pull, roll it to about a 30-inch (76-cm) long and 1-inch (2-cm) thick log on a greased surface. Cut the log in half. Then slice the taffy into bite-size chunks.
  6. Wrap each piece of taffy in a square of parchment paper and twist the ends to seal.
  7. Enjoy!
 

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