The BEST Salt Water Taffy


I don’t know about you, but when I think of Fall I think of salt water taffy! It reminds me of walking around local town festivals, fighting the biting cold wind, warming up with a cup of hot cocoa and trying various flavors of salt water taffy. So when I was perusing our catalog I was ecstatic when I found a recipe for salt water taffy on page 244. Give it a try and let me know in the comments how yours turned out!


Salt Water Taffy

Makes about 50 pieces.




  • In a heavy saucepan, mix together sugar & cornstarch. Stir in corn syrup, water, salt & margarine. Place over medium heat & stir until sugar dissolves. Cover pan & bring to a boil for two or three minutes. Uncover, place thermometer (80-4) in pan & cook to 256 – 266˚ F. The lower temperature will result in a chewier taffy, the higher a more brittle texture.
  • Remove from heat & add food color & flavoring. Stir gently, pour onto greased marble slab or a shallow greased pan to cool.
  • When cool enough to handle, grease hands & pull the warm candy with fingertips, pulling out to about 12 inches at first. Quickly turn candy back from fingertips of one hand to the other hand, then catch center & pull again. This will incorporate air into the candy.
  • Continue pulling until taffy is light in color & has a satiny gloss. Pull into a long rope, cut with greased scissors & wrap in Confectionery Twisting Wax Paper (89-14500 or 86-14520 ), twisting ends.


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