This homemade salt water taffy is soft, chewy, and so much fun to make! Make a batch in your favorite flavors and colors, then pull the warm candy until it transforms into the smooth, satiny taffy you know and love.
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.
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.
Jump to:
- Salt Water Taffy
- My Salt Water Taffy Recipe
- Why You'll Love This Recipe
- What Others Are Saying
- Tips for Making Soft, Chewy Salt Water Taffy
- Salt Water Taffy Ingredients and Supplies
- Watch How to Make Salt Water Taffy
- How to Make Salt Water Taffy
- What Temperature Should Salt Water Taffy Be Cooked To?
- How to Flavor Salt Water Taffy
- Frequently Asked Questions
- More Candy REcipes To Make
- Homemade Saltwater Taffy
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
Despite its name, salt water taffy isn't made with seawater. The candy's name is commonly associated with stories about taffy being exposed to seawater near a boardwalk, although the exact origin of the name isn't certain.
No. This recipe contains a small amount of salt, but it doesn't taste salty. The salt helps balance the sweetness of the candy.
This recipe makes approximately 30–40 pieces, depending on how large you cut the taffy.
Yes. Homemade taffy is a great make-ahead candy. Wrap each piece individually in wax paper and store it in an airtight container at room temperature.
Wrap each piece individually in wax paper and store the candy in an airtight container in a cool, dry place. Humidity can make taffy sticky, so avoid storing it somewhere warm or damp.
I haven't tested this recipe with honey, so I can't recommend substituting it. Corn syrup helps prevent the sugar from crystallizing and contributes to the texture of the finished taffy.
Yes. You can divide the hot taffy mixture between two buttered baking sheets and flavor each portion separately. You'll need to work quickly because the candy begins cooling as soon as it leaves the saucepan.
If the taffy is extremely sticky or turns into a soft, runny mess when you try to pull it, it probably wasn't cooked to a high enough temperature.
Try cooking the next batch a little longer or to a slightly higher temperature.
Humidity can also make homemade candy more difficult to work with. Very humid weather can cause taffy to become stickier.
If the finished taffy is only slightly sticky after you've cut it, let the pieces sit uncovered for 15–20 minutes before wrapping them.
Yes! This is one of my favorite parts of making taffy.
An adult should handle the boiling sugar mixture and the hot candy because it can cause serious burns. Once the taffy has cooled enough to safely handle, kids can help pull the candy, choose flavors and colors, roll the taffy into ropes, cut it with supervision, and wrap the individual pieces.
My kids have always loved the pulling part!
If your taffy hardens quickly and looks like hard candy or glass, it was likely cooked to too high of a temperature.
This can happen even when you're only a few degrees off. Candy thermometers can also vary, so the temperature that works perfectly in one kitchen may need a small adjustment in another.
I live close to sea level and have found that 252°F works well for this recipe. If your first batch turns out hard, try lowering the cooking temperature by a couple of degrees next time.
The appearance and texture of the taffy change as you pull it.
When you first begin, it will be shiny, translucent, and stretchy. As you continue stretching and folding it, it will become lighter in color, more opaque, and smooth and satiny.
It will also become slightly stiffer and easier to shape.
Once the taffy has reached that lighter, satin-like appearance and holds its shape, it's ready to roll into a rope and cut.
More Candy REcipes To Make
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Homemade Saltwater Taffy
Equipment
- saucepan
- candy thermometer
- wooden spoon or rubber spatula
- baking sheet
- wax paper
- measuring cups and spoons
- gloves
Ingredients
- 1 cup white sugar
- 1 Tbsp. corn starch
- ½ teaspoon salt sea salt or kosher
- 2 Tbsp. butter
- ¾ cup light corn syrup
- ⅔ cup water
- food coloring
- ½ 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.
- The taffy will start out shiny and darker in color. As you pull it, it will become lighter and develop a smooth, satiny texture.
- 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
- Cooking temperature: I live close to sea level and have found that 252°F works well for my taffy. The ideal temperature can vary depending on altitude, humidity, and your candy thermometer. High 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 to find the temperature that works best for you. Flavoring: Flavoring oils are much stronger than extracts. If using concentrated flavoring oil, use ½ teaspoon. If using extract, use 1 teaspoon. Hard taffy: If the taffy hardens quickly and looks like hard candy or glass, it was cooked too long or to too high of a temperature. Soft or sticky taffy: If the taffy is runny or very sticky during pulling, it likely wasn't cooked long enough. Slightly sticky pieces: If the taffy is slightly sticky after cutting, let it stand uncovered for 15–20 minutes before wrapping.
Nutrition
Amanda says
First time making taffy and we had a blast! I made the candy with my nieces (ages 11 and 10) plus a bunch of littles hanging on. We had quite an afternoon of fun, and were shocked by how delicious they came out!! The girls were so proud to share it with the rest of the family, and everyone was quite impressed. We swapped out the butter for margarine and split it into two flavors/colors.
Brandy says
Woohoo! I'm so glad that you had success and on your first try, too! So fun!
James says
Mine came out as more like flavored suger chunck... i followed directions exactly even used a candy thermometer. Idk what i did wrong.... 🙁
Elizabeth says
Thanks
Monica says
I only had a meat thermometer, but it worked! I'll be trying this recipe again when I have other flavors (i only had vanilla)
Brandy says
Perfect!! So glad they turned out great first try!
Krista Smith says
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!
Brandy says
Yay! So glad to hear you liked it and those flavors sound awesome!
Sam K. says
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
Brandy says
Awesome to hear! That first batch can be a little tricky, glad it worked out for you!!
Patty says
Can you use plant-based butter, or does it have to be sweet cream butter?
Brandy says
I've never baked or made candy with plant-based butter so I'm not sure, I'm sorry!
Rachel says
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?
Charlynn Knighton Glover says
A digital thermometer works best. I use that to make kentucky cream pulled candy. Good luck
Colleen says
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?
Brandy says
Hi! I haven’t tried those substitutions before. I’m sorry that I’m not more help!
Nikki says
What's the shelf life for the taffy?
Brandy says
I’m actually not sure!
Allen says
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?
Brandy says
Hi Allen! Yes, it needs to be pulled. When you pull taffy it adds air into the candy, changes the texture, and adds volume. 🙂
Logan says
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.
Brandy says
Hi Logan! Glad it was easy to follow and turned out well!
tedfred says
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.
Brandy says
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! 🙂
Lara says
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.
Brandy says
Good to hear! And that’s helpful in case anyone else was wondering if they could half the recipe too!
Bonnie says
I tired this recipe and I didnot cook it long enough but I'm going to try again
Brandy says
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!
Carley Sheek says
I really think this is going to be a great taffy recipe!! I have not tried it yet but I am excited to!!