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Homemade Saltwater Taffy Rolls

Relive sweet memories with surprisingly simple homemade saltwater taffy. This recipe delivers that perfect chewy texture and classic flavor, perfect for gifting or just enjoying a taste of nostalgia.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 1 hour
Course: Candy, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups granulated sugar
  • 1.5 cups light corn syrup
  • 1 cup water
  • 2 tbsp unsalted butter
  • 2 tsp salt
  • 1 tsp vanilla extract
  • food coloring optional
  • flavor extracts optional, such as peppermint, lemon, or strawberry
  • unsalted butter for greasing pan and hands

Equipment

  • Heavy Saucepan
  • Large Baking Sheet or Marble Slab
  • candy thermometer
  • Buttered Scissors or Knife

Method
 

  1. Step 1: Generously grease a large baking sheet or marble slab with butter.
  2. Step 2: In a heavy saucepan, combine the sugar, corn syrup, water, and salt. Stir over medium heat until the sugar dissolves completely.
  3. Step 3: Bring the mixture to a boil. Clip a candy thermometer to the side and boil without stirring until it reaches 250°F (120°C), the hard-ball stage.
  4. Step 4: Remove from heat IMMEDIATELY. Carefully stir in the 2 tablespoons of butter, vanilla extract, and any food coloring or flavor extracts. Be cautious, as it will bubble up.
  5. Step 5: Carefully pour the hot taffy onto your prepared baking sheet. Let it cool undisturbed until it's cool enough to handle safely (warm and pliable, not scorching hot).
  6. Step 6: Once cool enough to touch, generously butter your hands. Pick up the taffy and start stretching, folding, and pulling it. Keep pulling until it becomes quite firm and holds its shape, incorporating air to make it lighter and opaque. Re-butter hands if they get sticky.
  7. Step 7: Once pulled, roll the taffy into long ropes about the thickness of your finger. Use buttered scissors or a knife to cut the ropes into bite-sized pieces.
  8. Step 8: Wrap each piece individually in wax paper to keep them from sticking together. Twist the ends of the wax paper like little candies.

Notes

Substitutions & Additions: Swap vanilla for almond, cherry, orange, or root beer extract. Add a few drops of citric acid for a sour kick. Use gel food coloring for vibrant colors. Make swirled taffy by making two different colored/flavored batches, pulling them separately, and then twisting ropes together before cutting.
Tips for Success: A candy thermometer is highly recommended for accuracy. Be patient with the cooling step. Don't be shy with buttering your hands. Pulling takes effort – recruit help if possible! Candy making can be tricky on humid days; choose a dry day. Fill your saucepan with water immediately after pouring the candy to make cleaning easier.
Storage: Once wrapped individually in wax paper, store your taffy in an airtight container at room temperature for several weeks. Avoid refrigerating, as this can make it hard and brittle.