Homemade Salt Water Taffy Recipe (Soft and Chewy!)

I've been making this salt water taffy recipe for years. I remember making a batch of cinnamon taffy with my mom when I was a kid, and now I make it with my own kids. Pulling the taffy is definitely the fun part!

We've made grape, orange, raspberry, lemon, bubblegum, banana, and watermelon over the years. My favorites are grape and orange, but it's fun to make a few different flavors and fill a candy jar with a colorful assortment.

I'll show you how to make homemade saltwater taffy, including what temperature I cook it to, how to pull it, and what to do if your taffy turns out too hard or too sticky.

Salt Water Taffy

Salt water taffy is one of those nostalgic candies you'll often find in candy shops, especially in coastal towns. It's usually displayed in rows of colorful flavors, wrapped individually in little pieces of wax paper.

Despite the name, salt water taffy isn't made with salt water. It's simply a type of chewy taffy candy.

There are several stories about how the candy got its name. One popular story involves a candy maker near an Atlantic boardwalk whose taffy was soaked by seawater. When a customer later asked about the candy, he jokingly referred to it as "salt water taffy." Whether that story is the true origin or not, the name stuck!

My Salt Water Taffy Recipe

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!

This recipe is an adaptation of one I found in a paperback Betty Crocker cookbook that my grandma gave me when I was a teenager. It's out of print, but it's full of some of my favorite staple recipes, and this taffy recipe has become one of those family favorites.

Why You'll Love This Recipe

• Soft and chewy – When cooked to the right temperature, this taffy has a soft, chewy texture rather than a hard-candy consistency.
• Fun to customize – Choose your favorite flavoring oils or extracts and make each batch a different color.
• A fun family activity – Once the hot candy has cooled enough to handle safely, kids can help pull, shape, cut, and wrap the taffy.
• Simple ingredients – You don't need a long list of specialty ingredients to make homemade taffy.
• Makes plenty to share – One batch makes about 30–40 pieces, depending on how large you cut them.
• A nostalgic homemade candy – There's something special about making a candy that you remember from childhood and then making it with your own kids.

What Others Are Saying

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!---Krista

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.---Sam

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 ½ flavoring oil didn’t seem like enough. The flavor was very weak, I will probably try a full teaspoon next time.---Logan

Tips for Making Soft, Chewy Salt Water Taffy

• Use a candy thermometer. This is the easiest way to get consistent results. The temperature matters much more than the exact cooking time.
• Don't stir after the mixture begins boiling. Once the candy reaches a boil and you add the thermometer, let it cook without stirring until it reaches the target temperature.
• Prepare everything before you start. Butter the baking sheet, get your gloves ready, cut your wax paper, and have your flavoring and food coloring nearby. Once the candy is cooked, you'll want to work quickly.
• Don't pull the taffy while it's hot. Let it cool until it's warm enough to handle safely. Hot sugar can cause serious burns.
• Use buttered gloves. I prefer buttering food-safe gloves rather than pulling the taffy with bare hands. It makes the candy much easier to handle.
• Keep pulling. The taffy starts out shiny and translucent. As you stretch and fold it, it becomes lighter, opaque, and satiny. That's exactly what you want.
• Don't overcook it. This is the biggest cause of hard taffy. If your first batch turns into something closer to hard candy, lower your cooking temperature slightly next time.

Salt Water Taffy Ingredients and Supplies

Supplies

• baking sheet
• medium saucepan
• wooden spoon or rubber spatula
• candy thermometer
• scissors
• wax paper (for candy wrappers)
• food-safe gloves
• measuring cups and spoons

Ingredients

• Granulated sugar – Provides the sweetness and structure for the candy.
• Cornstarch – Helps give the taffy its soft, chewy texture.
• Light corn syrup – Helps prevent sugar crystals from forming and keeps the candy smooth.
• Water – Helps dissolve the sugar and other ingredients as the mixture heats.
• Butter – Adds richness and contributes to the soft texture.
• Sea salt or kosher salt – Balances the sweetness without making the candy taste salty.
• Flavoring oil or extract – Flavoring oils are much more concentrated than extracts. I usually use concentrated candy flavoring oils for fruity flavors, but extracts work, too.
• Food coloring – A few drops of food coloring add color to the taffy. The color becomes lighter as you pull it.

See the recipe card for full information on ingredients and quantities.

Watch How to Make Salt Water Taffy

How to Make Salt Water Taffy

Step 1: Prepare the baking sheet. Butter a baking sheet and set it aside.

Have your candy thermometer, food-safe gloves, flavoring, food coloring, scissors, and wax paper ready before you begin.

Step 2: Cook the sugar mixture. Combine the sugar, cornstarch, corn syrup, water, butter, and salt in a medium saucepan.

Heat over medium heat, stirring, until the mixture comes to a boil.

Step 3: Cook to the correct temperature. Attach a candy thermometer to the pan and continue cooking without stirring until the mixture reaches 250–253°F.

I usually aim for 252°F because that is what has worked best for me near sea level.

Step 4: Add the flavor and color. Remove the pan from the heat and stir in the food coloring and flavoring.

Be careful—the sugar mixture will be extremely hot.

Immediately pour the mixture onto the buttered baking sheet.

Step 5: Cool the taffy. Let it cool until it is warm enough to handle safely. It should still be soft and pliable when you begin pulling it.

Step 6: Pull the taffy. Lightly butter your food-safe gloves. Peel the taffy from the baking sheet and form it into a ball. Stretch it into a long piece, fold it back onto itself, and repeat.

Step 7: Continue pulling the taffy. The taffy will start out shiny and darker in color. As you continue pulling, it will become lighter and develop a smooth, satiny texture.

This can take about 5–15 minutes.

Step 8: Cut the taffy. Roll the pulled taffy into a rope.

Use buttered scissors to cut it into bite-size pieces.

Step 9: Wrap the taffy. Wrap each piece in a small square of wax paper and twist the ends to close.

What Temperature Should Salt Water Taffy Be Cooked To?

The cooking temperature is one of the most important parts of making homemade salt water taffy.

I live close to sea level and have found that 252°F works well for this recipe. Depending on your altitude, humidity, and candy thermometer, your ideal temperature may be a little different.

If you live at a higher altitude, a general rule is to reduce the cooking temperature by about 2°F for every 1,000 feet above sea level. You may need to experiment with a batch or two to find the temperature that works best in your kitchen.

A good candy thermometer is essential. Don't rely only on cooking time because the temperature of the sugar mixture is what determines the final texture.

If your taffy becomes hard and glassy: It was cooked too long or reached too high of a temperature. It will still be edible, but it will have a hard-candy texture rather than soft, chewy taffy.

If your taffy is very soft or sticky: It may not have reached a high enough temperature. Try cooking your next batch a little longer or to a slightly higher temperature.

If your taffy is slightly sticky after cutting: Let the pieces sit uncovered for 15–20 minutes before wrapping. This allows the cut ends to dry slightly so they don't stick to the wax paper.

How to Flavor Salt Water Taffy

One of my favorite things about making homemade taffy is choosing the flavors. You can use concentrated candy flavoring oils or regular extracts.

Flavoring oils are much stronger than extracts, so you only need a small amount. I like using LorAnn flavoring oils because they're easy to find and come in so many flavors.

Some of our favorite taffy flavors are:

• Grape
• Orange
• Raspberry
• Lemon
• Bubblegum
• Banana
• Watermelon
• Peppermint
• Vanilla
• Root beer

If using a concentrated flavoring oil, use the amount listed in the recipe card. If you're using an extract, you'll need more.

You can also divide a batch to make two flavors, but you'll need a second buttered baking sheet and need to work quickly while the candy is hot. I usually make one flavor at a time because it's easier.

Frequently Asked Questions

More Candy REcipes To Make

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