Homemade saltwater taffy is fun to make and a nostalgic treat! Fill a candy jar up with a rainbow of assorted flavors and colors. This post contains affiliate links.
You might also like our homemade tootsie rolls, our homemade churro toffee, or our breakable candy bombs! If you have a sweet tooth for chocolate be sure to check out our homemade almond joy bites.
Watch our step by step video!
SaltWater Taffy Candy
Salt water taffy is a nostalgic treat. One that you’ll find all over, but especially sold in bulk near coastal towns. You’ll often find it sold in barrels with all of the different flavors. You might think, understandably so, that saltwater plays some sort of role in making taffy, but that isn’t true. Saltwater taffy isn’t any different than taffy. This candy is said to have received its name after a candy maker, near an Atlantic boardwalk, walked into his shop after an ocean swell had soaked all of the candy. When customers came into the shop, inquiring about the taffy, he jokingly said he had some saltwater taffy available. The name stuck and the rest is history.
Homemade SaltWater Taffy
I remember making a batch of cinnamon saltwater taffy with my mom when I was a child. I didn’t end up caring for the cinnamon flavor, but the process of making the taffy and pulling it was fun. Now I make it with my own kids! Ruby is my taffy assistant and loves making saltwater taffy. She was excited when the 5th-grade reading passage for the week was all about saltwater taffy. She wanted to make a batch to share with her class, but homemade treats are prohibited at school. Instead, she told her teacher about her taffy adventures and the flavors she’s made.
We’ve made many taffy flavors such as grape, orange, raspberry, lemon, bubblegum, and banana. We recently added watermelon flavoring to our stash assortment so a batch of that will be in our future. My favorite flavors are grape and orange. This taffy is just as flavorful as Laffy Taffy but soft like saltwater taffy—just as good as anything from a candy store.
This recipe is an adaptation of one that I found in a paperback Betty Crocker cookbook that my grandma gave me when I was a teenager. It’s out of print, but full of some of my favorite staple recipes!
SaltWater Taffy Supplies and Ingredients
Supplies
- baking sheet
- medium saucepan
- wooden spoon or rubber spatula
- candy thermometer
- scissors
- wax paper (for candy wrappers)
- food gloves
- measuring cups and spoons
Ingredients
(scroll to the end of the post for the recipe and step by step instructions)
- sugar: white, granulated sugar
- corn starch
- light corn syrup
- water
- butter: salted or unsalted
- sea salt or kosher salt
- flavoring oils or extracts: flavoring oils are much stronger than extracts. If using flavoring oils use 1/2 teaspoon (1/2 a dram). If using extracts use 1 teaspoon.
- food coloring: 2-3 drops. The taffy color will lighten as it is pulled.
How To Make SaltWater Taffy
(scroll to the end of the post for step by step photos)
Butter a baking sheet and set it to the side.
Combine sugar, cornstarch, corn syrup, water, butter, and salt in a medium saucepan. Heat over medium heat, stirring, until the mixture comes to a boil.
Add a candy thermometer to the pan and allow the mixture to simmer (without stirring) until it reaches 250-253 degrees.
Sea Level vs. High Altitude cooking times
I live close to sea level and have found that 252 degrees is just about right for making taffy. If you live at a higher altitude the general rule of thumb is to reduce the temp 2 degrees for every 1000 feet of elevation above sea level. It might take a batch or two to find just the right temperature, but once you do its smooth sailing! You’ll be able to make batch after batch of deliciously soft and chewy taffy.
If your taffy hardens quickly and looks like hard candy/glass you cooked it too long (it will still be edible, but more of a Jolly Rancher hard candy). If the taffy is runny and a slimy mess it wasn’t cooked long enough. A good candy thermometer is essential to ensure the proper temp.
Flavoring SaltWater Taffy
You can simply flavor your taffy with a teaspoon of vanilla extract, but we like adding fruity flavoring oils. My favorite flavoring oil brand is LorAnn. They taste amazing and are easy to find locally at Michael’s or Hobby Lobby or order online from Amazon or Walmart. You’ll need 1/2 of a bottle (1/2 teaspoon) for each batch of saltwater taffy.
If you’d like to use extracts like lemon, peppermint, rootbeer, orange, or lemon you’ll need about a teaspoon.
Once the taffy mixture reaches 250-253 degrees remove it from the heat and stir in a couple of drops of coloring and the flavoring oil.
Immediately pour the taffy mixture onto the buttered baking sheet. Allow taffy to cool until it is warm enough to handle.
Note: if you want to split the batch to make 2 flavors you’ll need to prepare a second buttered pan and have a place to pour half of the hot taffy mixture to flavor it separately. You’ll need to work quickly. I prefer making a single flavor at a time. It’s just easier!
How To Pull Taffy
I’ve pulled taffy with buttered hands and buttered gloves and prefer using buttered gloves. Simply wipe a small amount of butter across your food gloves and you’ll be good to go. Peel taffy off of the baking sheet, form it into a ball and begin to pull. It will start out looking glassy but will turn into a soft, satin texture as you pull. The color will lighten and the taffy will start to stiffen slightly. Watch our step-by-step video to see how the color changes as you pull.
Form taffy into a rope and cut it into bite-sized pieces using buttered scissors. Wrap candy in wax paper.
Homemade SaltWater Taffy Recipe
Homemade Saltwater Taffy
Equipment
- saucepan
- candy thermometer
- wooden spoon or rubber spatula
- baking sheet
- scissors
- wax paper
- measuring cups and spoons
- gloves
Ingredients
- 1 cup white sugar
- 1 Tbsp. corn starch
- 1/2 teaspoon salt sea salt or kosher
- 2 Tbsp. butter
- 3/4 cup light corn syrup
- 2/3 cup water
- food coloring
- 1/2 teaspoon concentrated flavoring oil (1 teaspoon extract)
- butter for greasing pan and hands
Instructions
- Butter a baking sheet. Set baking sheet aside.
- Combine sugar, corn starch, salt, butter, corn syrup and water in medium saucepan.
- Heat on medium heat, stirring, until mixture comes to a boil.
- Add candy thermometer to pan and cook, without stirring, until mixture reaches 250-253 degrees (see notes about cooking temp).
- Pull pan off of heat and add 3-4 drops of food coloring and flavoring oil. Stir.
- Imediately pour mixture onto buttered baking sheet. Allow to cool until you can handle it. Mixture should be warm when you begin to pull the taffy, not hot.
- Spread a small amount of butter onto your hands, or onto your food gloves (I like using gloves) then remove taffy from baking sheet, form into a ball and begin to pull taffy.
- Taffy will start out looking glassy and darker in color, but will change to a satin texture and lighter in color.
- It will change from soft and stringy to stiff and smooth.
- This can take anywhere from 5-15 minutes.
- Roll taffy into a rope.
- Cut taffy, with buttered scissors, into bite sized pieces.
- Wrap taffy in small squares of wax paper.
- This recipe makes 30-40 pieces of taffy, depending on the size you cut the pieces.
Notes
- You can use salted or unsalted butter.
- Flavoring oils are much stronger than extracts. If using flavoring oils use 1/2 teaspoon (1/2 a dram). If using extracts use 1 teaspoon.
- The perfect taffy temperature can fluctuate depending on altitude. You'll find suggestions from 246 degrees all the way up to 256 degrees. I've made many batches of taffy and have found 252 to be the right temp for my taffy. I live close to sea level. Higher altitudes may want to reduce the temp to 246. I believe the rule is to subtract 2 degrees for every 1000 feet above sea level.
- If your taffy hardens quickly and looks like hard candy/glass you cooked it too long. If the taffy is runny and a slimy mess it wasn't cooked long enough. A good candy thermometer is essential to ensure the proper temp.
- If taffy is slightly sticky after cutting it into pieces, let it stand 15-20 minutes before wrapping. This will allow it to dry on the ends and it won't stick to the wax paper.
Nutrition
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
I really think this is going to be a great taffy recipe!! I have not tried it yet but I am excited to!!
I tired this recipe and I didnot cook it long enough but I’m going to try again
It can be a bit of trial and error at first to see what temp is perfect for your environment, but it’s worth the effort!
Yummy. I only made half a recipe and cut smaller portions. That’s enough since these candies do stick to your teeth quite a bit. Anyway, the recipe is great and I will make different flavor variations with it later. My first candies taste like raspberry. Thank you for this recipe.
Good to hear! And that’s helpful in case anyone else was wondering if they could half the recipe too!
Just cooked my first batch and this is the best salt water taffy recipe I have tried and I have tried quite a few. Making candy is a hobby of mine and all of my taffy efforts have failed miserably before today. I followed it exactly and it is incredible. Used 1/2 tsp Boyajian lime oil and ten minutes later I can taste it–in a good way. Have you ever doubled the recipe? I would love to know as I have a hand crank taffy puller and I want to make more taffy at once. I am going back to do another batch as soon as I do the dishes. I did not have any problem with the taffy sticking to my teeth. Thank you and Betty for the recipe–we all stand on the shoulders of giants.
So glad to hear! I haven’t tried doubling the batch because I’m still a novice and wasn’t sure if it would mess with the temp too much! If you have good results doubling the recipe let me know! 🙂
The recipe was super easy to follow. My elevation is about 700 so I went for 251 degrees, the taffy is the perfect consistency. The taffy pulling was hard, I didn’t use gloves and had to reapply butter to my hands like six times because it got so sticky. I also bought the Loranns flavoring oils and it has a good flavor. I used raspberry. My only complaint is that the 1/2 flavoring oil didn’t seem like enough. The flavor was very weak, I will probably try a full teaspoon next time.
Hi Logan! Glad it was easy to follow and turned out well!
Is pulling the taffey a necessary step? I’m going to try and make some taffey candy and won’t if your can let it cool to room temp and cut?
Hi Allen! Yes, it needs to be pulled. When you pull taffy it adds air into the candy, changes the texture, and adds volume. 🙂
What’s the shelf life for the taffy?
I’m actually not sure!
I was excited to try this recipe until I saw it requires corn syrup and corn starch. I would love to make this for my dad, who is allergic to corn. Can it possibly be made with agave nectar and arrowroot powder instead?
Hi! I haven’t tried those substitutions before. I’m sorry that I’m not more help!
This recipe was nice and easy to follow, and I like the pictures that went with it. My batch turned out kinda hard, but I think I just overcooked it. My thermometer is also hard to read. Do you have any suggestions for candy thermometers?
Can you use plant-based butter, or does it have to be sweet cream butter?
I’ve never baked or made candy with plant-based butter so I’m not sure, I’m sorry!
I tried this as a first attempt at making taffy! I’ve had a history of candies getting to hot, so I only go to 248 even though I am right at sea level. They came out really good, I used an extract for my first recipe and definitely needed to add a LOT more flavoring. Other than needing more flavoring it came out fantastic and was a great texture. Will be trying again with LorAnns but I still think I will use more flavoring based on the other reviews
Awesome to hear! That first batch can be a little tricky, glad it worked out for you!!
just made my first batch and they came out PERFECTLY! i tried to start pulling too soon and ended up with a good portion of taffy absolutely stuck to my baking sheet, but being as it’s mostly sugar, it was easy enough to dissolve! i made licorice first, since my mother practically begged me, but i plan on making banana flavored tomorrow! plus vanilla, almond, orange, i’ll have to see what other flavors they have at the grocery! thanks so much for an amazing, easy to follow recipe!
Yay! So glad to hear you liked it and those flavors sound awesome!