A quick and easy recipe for any flavor of taffy you can think of!

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Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
40
Yield:
40 pieces
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, stir together the sugar and cornstarch. Add the butter, salt, corn syrup and water; mix well. Bring to a boil over medium heat, stirring to mix in butter. Heat to 275 degrees F (134 degrees C), or until a small amount of syrup dropped from a spoon forms hard but pliable threads.

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  • Remove from heat, and stir in the vanilla, flavored extract and food coloring. Pour into a greased 8x8 inch baking dish. When cooled enough to handle, remove candy from the pan, and pull until it loses its shine and becomes stiff. Pull into ropes, and use scissors to cut into 1 inch pieces. Wrap each piece in waxed paper.

Nutrition Facts

64 calories; protein 0g; carbohydrates 13.5g 4% DV; fat 1.2g 2% DV; cholesterol 3.1mg 1% DV; sodium 68.9mg 3% DV. Full Nutrition
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Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/13/2004
They deleted important information from my recipe after I submitted it! For taffy success it is important to know that the taffy is ready when it reaches 275F AND turns a brownish color. If your taffy comes out too soft then you didn't heat it enough. Also the taffy is ready to pull when you try to pull it away from the side of the pan and it takes on a "gelatin" consistency: solid but elastic. Make sure you DO NOT butter your hands with this taffy - if you do it will fall apart! Read More
(204)

Most helpful critical review

Rating: 1 stars
12/21/2011
Taffy is a soft ball candy and therefore the temperature should be 234F and not 275F! 275F is almost hard crack which is candy cane consistancy! Read More
(35)
45 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 13
Rating: 5 stars
02/13/2004
They deleted important information from my recipe after I submitted it! For taffy success it is important to know that the taffy is ready when it reaches 275F AND turns a brownish color. If your taffy comes out too soft then you didn't heat it enough. Also the taffy is ready to pull when you try to pull it away from the side of the pan and it takes on a "gelatin" consistency: solid but elastic. Make sure you DO NOT butter your hands with this taffy - if you do it will fall apart! Read More
(204)
Rating: 5 stars
10/02/2004
VERY tasty! but it came out hard for me perhaps I didn't have my thermometer set to the right depth. Read More
(43)
Rating: 1 stars
12/21/2011
Taffy is a soft ball candy and therefore the temperature should be 234F and not 275F! 275F is almost hard crack which is candy cane consistancy! Read More
(35)
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Rating: 2 stars
10/06/2009
Taffy's consistency was too "chewy." It was so chewy in fact that we couldn't chew it because it was either stuck to our teeth or the roof of our mouths. Not to mention that the flavor was lacking also. I tasted more butter, vanilla and salt than I could the actual flavoring of the batch. FYI-pouring it into a greased baking dish is a BIG mistake and makes for an extremely tough time trying to peel it out. I suggest lining the baking dish with thick wax paper before pouring the mixture into it. Overall, I won't be making this again. Read More
(12)
Rating: 4 stars
10/14/2009
It was my first try with any kind of candy recipe and it worked! however it tastes like butterscoth (which i also like) and is a lot harder than taffy (but not as hard as butterscotch???) Ultimately tasty and a good first try for candy. (i did grease the pan with butter and it worked fine). I used strawberry extract and it doesn't really taste like strawberry much. Read More
(11)
Rating: 3 stars
03/28/2008
I followed the recipe but the taffy was quite a bit harder than I wanted it to be. I did drop a small amount of the mixture at soft ball (235F - 133 C) hard ball (260F - 127C) and soft crack (275F - 135C). The soft ball sample was very soft and sticky. The hard ball was just about what I would like to see. If I do this one again I would stop near the hard ball temp. Taste is good but only 3stars for recipe as it its. Read More
(7)
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Rating: 5 stars
06/28/2008
This is a cool quick recipe that my kids love! Read More
(6)
Rating: 1 stars
12/14/2009
this did not work for me. It turned out to be a hard candy. I do not think I will try again. Read More
(5)
Rating: 3 stars
12/14/2011
I tried making this several times and I couldn't get it to ever get to that soft texture. It was always very hard but still yummy. Read More
(4)
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