Description
Homemade Saltwater Taffy Rolls are a classic American candy treat that combines a chewy, sweet texture with customizable flavors. This recipe guides you through the traditional stovetop method of making delicious, soft taffy that you can personalize with your favorite extracts and colors, perfect for candy lovers and nostalgic snackers alike.
Ingredients
Scale
Ingredients
- 2 cups granulated sugar
- 2 tablespoons cornstarch
- 1 cup light corn syrup
- ¾ cup water
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon vanilla extract (or other flavoring)
- 2–3 drops food coloring (optional)
Instructions
- Prepare the baking sheet: Line a large baking sheet with parchment paper and set it aside to use for pouring the hot taffy later.
- Mix dry ingredients: In a large heavy-bottomed saucepan, whisk together the granulated sugar and cornstarch, ensuring they are well combined for an even texture.
- Add wet ingredients and heat: Stir in the light corn syrup, water, unsalted butter, and salt. Cook the mixture over medium heat, stirring constantly until the sugar dissolves and the mixture comes to a boil.
- Boil to the firm ball stage: Stop stirring and let the mixture cook undisturbed until it reaches 250°F on a candy thermometer, known as the firm ball stage, to achieve the proper taffy texture.
- Add flavor and color: Immediately remove the saucepan from heat and carefully stir in the vanilla extract and, if using, food coloring to infuse your desired taste and appearance.
- Pour and cool: Pour the hot taffy onto the prepared parchment-lined baking sheet. Allow it to cool just enough to handle, typically about 10–15 minutes, until it is warm and pliable but not hot.
- Pull the taffy: Grease your hands with butter and begin stretching and folding the taffy repeatedly for 10–15 minutes. This pulling process aerates the candy, making it light in color and firmer in texture.
- Shape and cut: Roll the pulled taffy into a long rope approximately ½ inch thick. Use kitchen scissors to cut it into 1-inch pieces for easy serving.
- Wrap the pieces: Wrap each piece in wax paper and twist the ends to seal, preserving freshness and preventing sticking.
Notes
- Flavor options include peppermint, orange, lemon, or root beer by simply swapping out the vanilla extract with corresponding extracts.
- Use caution when handling hot sugar mixtures to avoid burns.
- Properly pulled and stored taffy will keep at room temperature in a sealed container for 2–3 weeks.
