Munchies Salt Water Taffy Recipe

Prepare equipment

Line a 9x13-inch baking pan with parchment paper and lightly butter or oil the paper. Have a candy thermometer ready. Lightly oil a heatproof spatula and a marble slab or a clean countertop area if you plan to pull by hand.

Combine initial ingredients

In a heavy 4- or 5-quart saucepan, combine 4 cups granulated sugar, 1 cup light corn syrup, 1 cup water, 1 teaspoon salt, and 1 teaspoon gelatin (if using). Stir gently over medium heat until the sugar dissolves and the mixture is homogenous.

Boil to temperature

Clip a candy thermometer to the pan, bring mixture to a boil without stirring (you may gently brush down sugar crystals on the sides with a wet pastry brush once or twice). Continue boiling until the mixture reaches 245–250°F (118–121°C) — firm-ball stage for taffy — about 20–30 minutes depending on heat.

Finish base and cool slightly

Immediately remove the pan from heat. Stir in 4 tbs unsalted butter and 2 tsp vanilla extract until incorporated. Pour the hot syrup into the prepared pan and let cool undisturbed until it’s warm to the touch (about 15–20 minutes).

Divide and flavor

When the taffy has cooled to warm but still pliable, divide it into portions for the flavors you want (for example, divide into 4 pieces for four flavors). Work one piece at a time. Lightly oil your hands and work surface. Sprinkle or knead in desired color and 1 tsp flavor extract per portion (or 2 tbs cocoa powder for chocolate) until evenly distributed.

Pull the taffy

Stretch and fold the piece repeatedly to incorporate air and develop a glossy, chewy texture. If the taffy sticks to hands, lightly oil them with a neutral oil. Continue pulling until the piece becomes opaque, glossy, and turns kind of pale from aeration, about 10–15 minutes of active pulling per batch. If you have a taffy-pulling machine, use according to manufacturer instructions.

Shape into ropes

Roll the pulled taffy into long ropes about 1/2-inch to 3/4-inch in diameter. Use lightly oiled hands or a lightly oiled ruler to help shape evenly. Place ropes on the prepared parchment.

Cut into pieces

Using lightly oiled kitchen shears or a sharp knife, cut the ropes into 1- to 1.25-inch pieces. Toss the cut pieces in powdered sugar to keep them from sticking to each other. Shake off excess powdered sugar.

Wrap and store

Individually wrap pieces in wax paper squares, twisting the ends, or store loosely in an airtight container layered with parchment or dusted powdered sugar. Keep at room temperature in a cool, dry place. Properly stored, salt water taffy will keep for 2–3 weeks.

Yield

This recipe yields approximately 2–3 pounds of taffy (about 80–120 pieces depending on rope thickness and cut size).