How to Make Salt Water Taffy

It is not surprising that some people think Salt Water Taffy is made from seawater. The truth is, it needs water and salt in making it, but it does not contain seawater. The popularity of saltwater taffy continues, particularly in several beach resorts. But you can order it online.

Many taffy lovers want to learn how to make this candy. So, we have written this on how to make saltwater taffy to help them create their own taffy.

Steps on Making Saltwater Taffy

Since the process of making this candy involves pulling, it also serves as an upper-body workout. To achieve the light and chewy consistency, you need to pull it repeatedly for up to 15 minutes. But other manufacturers use machines to do the pulling.

You can make your own saltwater taffy at home. All you need is to follow the steps we have provided below:

  1. Prepare the Ingredients and Cooking Tools Required

The following ingredients are needed:

  • ¼ to 1 tsp flavoring (like vanilla, mint, vanilla, maple, or lemon)
  • ¾ cup of water
  • 1 cup light corn syrup
  • 1 tsp. salt
  • 2 cups of sugar
  • 2 tbsp. butter
  • 2 tbsp. cornstarch
  • 2 tsp. glycerin
  • 3 drops. Of food coloring (optional)

You’ll need the following kitchen tools:

  • Candy thermometer
  • Greased scissors or butter knife
  • Large (3-4 qt) saucepan
  • Marble slab or cookie sheet
  • Pastry brush
  • Pastry brush
  • Waxed paper or plastic wrap
  • Wooden spoon
  1. Adding the Ingredients

First, mix the cornstarch and sugar together in the saucepan. Add the glycerin, butter, corn syrup, water, and salt. Over the medium fire, place the saucepan and stir using a wooden spoon until the sugar dissolves completely.

Note:

  • You need to add cornstarch to provide the taffy a smooth texture.
  • Corn syrup serves as an interfering agent. It has long chains of glucose that prevent the sucrose molecules from crystallizing.
  • Glycerin is used in making taffy to provide the candy a creamy, soft consistency.
  1. The Cooking Process

Do not stop stirring until the mixture boils, then allow it to cook until the temperature is around 270 degrees Fahrenheit or if it is in the soft break stage. Dip the pastry brush in warm water to wash down the pan sides as the syrup cooks.

Note:

  • Stirring can help in rejoining the glucose and fructose molecules to form crystals of table sugar.
  • Washing down of sugar adhering to the side of the pan is done to prevent recrystallization.
  • The soft-crack stage is achieved when the bubbles on top become thicker, closer together, and smaller. The syrup at this stage is flexible and not brittle. It will bend slightly before breaking.

Once the syrup is cooked, remove it from heat, then add the flavoring and coloring. Stir and pour it into a narrow-oiled cookie sheet or greased marble slab and allow it to cool down.

  1. The Pulling Process

If you think it is cold enough to handle, put some oil or butter in your hands and start pulling the taffy until it is light in color and with satiny gloss. You will need someone’s help in this step, and it will take around 15 minutes.

Some people might be asking why you need to pull the taffy. This step is quite essential in making saltwater taffy. You have to repeat the stretching and folding process until you achieve the perfect consistency. Sometimes you feel exhausted and tired, and still, you can’t get the color and texture you want.

The pulling process is also good exercise. But the purpose of doing this is to aerate the taffy or incorporate the air bubbles into the candy. Thus, making it lighter and chewier. The same process is also applicable in making a lollipop, only that they are using a machine to pull it. The air bubbles added by pulling makes the candy more brittle.

  1. Wrapping the Taffy

After completing the pulling process, the pulled taffy is rolled and shaped into a long rope around ½ inch in diameter. It is then cut into one inch long using a butter knife or greased scissors.

Just a reminder, do not wrap the pieces right away. Allow it to sit for about 30 minutes before wrapping them using a plastic wrap or wax paper, and then twist the wrapper’s ends.

Other important points to remember

  • Do not forget to add the corn syrup. If you do, you will have a crystallized candy that melt-in-your-mouth texture and not the taffy consistency that you need.
  • If you failed to pull the taffy, the texture is not what you want to achieve.
  • Suppose you add 1/8 tsp of baking soda before adding the syrup. It will produce several small bubbles that will create a lighter, chewy consistency.
  • To make a colorful and flavorful saltwater taffy, fusing two to three taffy ropes of various colors and cut them into different shapes.
  • When there are kids around, make sure that they will not get in contact with the syrup mixture as it tends to get very hot.
  • The best time to cook the candy is when the weather is dry and also during cold weather. Cooking the candy syrup at the right temperature helps achieve the correct ratio of sugar to moisture. If you cook it on a humid day, the candy is softer and not as hard it should be.
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