Grandma's Taffy

Name: Grandma's Taffy
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 40 pieces
Ingredients: 2 cups sugar; 2 tablespoons cornstarch; 4 tablespoons butter; 1 teaspoon salt; ½ cup corn syrup; 1 ½ cups water; 2 teaspoons vanilla extract; 1 tablespoon orange, or other flavored extract; 8 drops any color food coloring

Rating: 3.2 stars

46 Ratings
44 Reviews
3 Photos

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

By Chocolate Moose

Gallery

Recipe Summary test

prep:

5 mins

cook:

15 mins

total:

20 mins

Servings:

Yield:

40 pieces

Nutrition Info

Ingredients

Original recipe yields 40 servings

The ingredient list now reflects the servings specified

2 cups sugar
2 tablespoons cornstarch
4 tablespoons butter
1 teaspoon salt
½ cup corn syrup
1 ½ cups water
2 teaspoons vanilla extract
1 tablespoon orange, or other flavored extract
8 drops any color food coloring

Directions

Step 1
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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Step 2
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

Per Serving:

64 calories; carbohydrates 13.5g; fat 1.2g; cholesterol 3.1mg; sodium 68.9mg. Full Nutrition

Reviews (44)

Most helpful positive review

Chocolate Moose

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

Helpful

(204)

Most helpful critical review

Shuckapeafarms

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

Helpful

(35)

46 Ratings

5 star values: 16
4 star values: 8
3 star values: 4
2 star values: 5
1 star values: 13

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Chocolate Moose

02/13/2004

Helpful

(204)

LOCOGURU

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

Helpful

(43)

Shuckapeafarms

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

Helpful

(35)

Hannah Biffel

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

Helpful

(12)

Imhullu

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

Helpful

(11)

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

Helpful

(7)

rockinmom

06/28/2008

This is a cool quick recipe that my kids love! Read More

Helpful

(6)

stacy

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

Helpful

(5)

Ali Ko

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

Helpful

(4)

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All Reviews for Grandma's Taffy

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Grandma's Taffy

Servings Per Recipe: 40
Calories: 63.5

% Daily Value *

carbohydrates: 4 %

sugars:

fat: 2 %

saturated fat: 4 %

cholesterol: 1 %

vitamin a iu: 1 %

calcium:

magnesium:

potassium:

sodium: 3 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.