Saltwater Taffy

"have not had a chance to make this yet..want to with grandchildren"
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
Ready In:
1 1/2 lbs




  • Combine sugar, corn syrup, salt and water in a 2 quart pan.
  • Cook over medium high heat, stirring constantly till sugar dissolves.
  • Heat mixture without stirring, until it reaches a hard boil stage.260* --
  • Remove from heat mix in remaining ingredients.
  • Pour into a lightly buttered jelly roll pan.
  • Cool until just able to handle.
  • Butter hands -- gather taffy into a ball and pull.
  • Continue to pull until light in color and hard to pull.
  • Divide into fourths.
  • Pull each fourth into a 1/2" thick rope --
  • Cut into 1" pieces using buttered scissors --
  • Wrap individually in waxed paper -- .

Questions & Replies

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  1. Kerrey N.
    How long does salt water taffy keep for.


  1. reachpaul
    This recipe does NOT work. I got cuts and painful slices all over my hands! The taffy hardened before I could do anything with it. Never making this recipe again! Don't waste your time on this
  2. Deborah B.
    This recipe does not set into anything you can pull. Something is missing. I tested it three times with my students before giving up. I do not recommend you waste your time or ingredients on this recipe. We were very disappointed.
  3. Jill B.
    I made Taffy when I was 12 with a neighbor friend of ours and it was a lot of work. This recipe was really easy to do and I was able to do it with my four-year-old grandson and he had a lot of fun I recommend it to everyone.
  4. DeliciousAsItLooks
    I've never made taffy before and have always been a little afraid of candy-making, but this recipe worked remarkably well! I used Watkins cherry flavor and red food coloring (to make it pink). Pulling the taffy wasn't terribly complicated, but it was a lot of physical work. I basically pulled the warm mixture into a rope, folded it over on itself, then pulled again, folded it, etc. It was very sticky and I kept having to butter my hands, but after a while it started to get less sticky. You know it's almost ready when you don't need to butter your hands anymore. I shared this with my co-workers and they loved it and kept coming back for more. It is quite delicious and addicting!


  1. jenniferbarton049
    Only calls for 1/2 cup water!! Not 1 and 1/2 cup water.
  2. Aj B.
    260 deg F. is to high. should be 256F or slightly lower. at 260 or any higher you will probably end up cutting yourself because it will some of it might cool hard into little shards like broken glass. then no one will use you recipes.


I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...
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