Salt water taffy is one of those nostalgic candies that instantly transports me to summer days by the shore. The chewy texture, the burst of flavor, and the joy of pulling warm taffy in the kitchen make this a fun and rewarding recipe. What’s even better? I can make it at home with just a few basic ingredients and a little patience.
Why You’ll Love This Recipe
I love this salt water taffy recipe because it brings back all the memories of boardwalk summers without needing a beach trip. It’s surprisingly simple, even for first-time candy makers, and the customization possibilities are endless. I can choose the flavor, color, and shape—and there’s something deeply satisfying about pulling the taffy by hand. Plus, this is the kind of treat that becomes a conversation starter and a fun project for kids or guests.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
granulated sugar
cornstarch (or arrowroot powder if needed)
light corn syrup
water
glycerin
salt
baking soda
extract or flavoring (I like using lemon, butter, and vanilla extracts for a lemon pound cake flavor)
food coloring (optional, but I find it makes the taffy more fun)
Directions
I start by greasing a marble slab or cookie sheet and setting it aside.
In a medium saucepan, I mix the sugar and cornstarch first, then add the corn syrup, water, glycerin, and salt.
I stir the mixture over medium heat until it begins to bubble. At that point, I stop stirring and insert a candy thermometer.
If I see sugar crystals forming on the pot sides, I brush them away with a wet pastry brush.
I continue heating the mixture until it reaches 254°F (soft-crack stage). Once it does, I quickly remove it from the heat and stir in the baking soda, flavoring, and food coloring.
I pour the hot mixture onto the prepared slab and let it cool until it’s just warm enough to handle—usually about 5 to 10 minutes.
When it’s ready, I grease my hands lightly (if needed) and begin the pulling process: stretching, folding, and repeating until the taffy turns opaque and firm—about 10 to 15 minutes.
Finally, I shape the taffy into a rope, cut it into bite-sized pieces, and wrap them in wax paper.
Servings and timing
This recipe yields about 25 candies and takes roughly 50 minutes total:
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Servings: 25 pieces
Variations
I like to play around with different flavors and colors each time I make a batch. Here are some ideas:
Peppermint: Great for holidays; skip the coloring or go with red stripes.
Chocolate: A hint of cocoa powder and chocolate extract works well.
Fruity flavors: Strawberry, raspberry, or orange extracts with coordinating food coloring are always a hit.
Caramel apple: I mix apple extract with a touch of caramel flavor for a fall twist.
Storage/Reheating
Once wrapped, I keep my taffy in an airtight container at room temperature. It stays soft for about two weeks. If the taffy becomes too hard, I let it sit in a warm room for a bit or gently warm it in my hands before eating. I never refrigerate it, as that can make it brittle.
FAQs
What kind of flavoring should I use for taffy?
I like using concentrated extracts or flavoring oils. LorAnn oils are great because they’re strong and come in lots of flavors. Just a little goes a long way.
Why do I need to pull the taffy?
Pulling incorporates air into the candy, making it lighter and chewier. If I skip this step, the taffy ends up too dense and hard.
Can I make this without a candy thermometer?
Technically, yes, but I wouldn’t recommend it. The soft-crack stage is precise, and using a thermometer gives me consistency every time.
What’s the best way to wrap homemade taffy?
I cut wax paper into squares and twist each end to seal the taffy pieces. This keeps them fresh and easy to grab.
How do I keep the taffy from sticking to my hands?
I wait until the taffy is cool enough—it shouldn’t be sticky by then. If it is, I grease my hands lightly with a neutral oil or butter.
Conclusion
Making salt water taffy at home is easier than I imagined, and it’s such a satisfying process. I love how I can customize it to fit any season, mood, or flavor craving. Whether it’s for a gift, a party, or just a weekend kitchen adventure, this recipe never fails to bring smiles—and sticky fingers.
Salt water taffy is a nostalgic, chewy candy that’s fun to make at home. This customizable treat comes together with just a few pantry staples and a bit of pulling power, resulting in soft, flavorful pieces perfect for gifting or snacking.
Total Time:50 minutes
Yield:25 pieces
Ingredients
2 cups granulated sugar
2 tablespoons cornstarch (or arrowroot powder)
¾ cup light corn syrup
¾ cup water
1 tablespoon glycerin
¼ teaspoon salt
½ teaspoon baking soda
1 teaspoon extract or flavoring (e.g., lemon, vanilla, butter)
Food coloring (optional)
Instructions
Grease a marble slab or baking sheet and set aside.
In a medium saucepan, whisk together sugar and cornstarch. Add corn syrup, water, glycerin, and salt. Stir over medium heat until the mixture begins to boil.
Stop stirring, insert a candy thermometer, and brush down any sugar crystals on the pot sides with a wet pastry brush.
Heat the mixture to 254°F (soft-crack stage), then remove from heat.
Quickly stir in baking soda, extract, and food coloring if using. Pour mixture onto the prepared slab.
Let cool for 5–10 minutes until just warm and firm enough to handle.
Lightly grease hands and begin pulling the taffy: stretch, fold, and repeat until opaque and firm, about 10–15 minutes.
Shape into ropes, cut into pieces, and wrap in wax paper squares.
Notes
Use LorAnn flavor oils or other concentrated extracts for bold flavors.
Pulling taffy incorporates air for a soft, chewy texture.
Store wrapped taffy in an airtight container at room temp for up to 2 weeks.
Warm hardened taffy in hands to soften before eating.
