Grandma's Taffy

Recipe View In a heavy-bottomed large saucepan, whisk together the sugar and cornstarch until well combined. Add the butter, salt, corn syrup, and water. Mix thoroughly to dissolve the sugar. (2 minutes)

Recipe View Place the saucepan over medium heat and bring the mixture to a rolling boil, stirring constantly to prevent burning and ensure even cooking. Monitor the temperature using a candy thermometer. (10-15 minutes)

Recipe View Continue to cook the syrup until it reaches 275°F (135°C), also known as the 'hard-ball stage'. At this temperature, a small amount of syrup dropped into cold water will form a hard but pliable ball. (5-7 minutes)

Recipe View Remove the saucepan from the heat and immediately stir in the vanilla extract, flavored extract, and food coloring. Mix quickly and evenly to distribute the color and flavor throughout the taffy. (1 minute)

Recipe View Pour the hot taffy mixture into a lightly greased 8x8 inch baking dish. Allow it to cool until it is cool enough to handle comfortably. (30-40 minutes)

Recipe View Once cooled, remove the taffy from the dish. With lightly greased hands, begin pulling the taffy. Pull, stretch, and fold the taffy repeatedly until it loses its glossy sheen and becomes noticeably stiffer. This process incorporates air into the taffy, giving it a lighter, chewier texture. (15-20 minutes)

Recipe View Shape the pulled taffy into long ropes. Use greased scissors or a knife to cut the ropes into 1-inch pieces. (5 minutes)

Recipe View Wrap each piece of taffy individually in waxed paper to prevent sticking. Store in an airtight container at room temperature.