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.
- Avoid refrigerating as it makes taffy brittle.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 60
- Sugar: 11g
- Sodium: 20mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
