READY IN 20 mins

Grandma's Taffy

Read Reviews (15)

"A quick and easy recipe for any flavor of taffy you can think of!" — Chocolate Moose

Directions

In a large saucepan, stir together the sugar and cornstarch. Add the butter, salt, corn syrup and water; mix well. Bring to a boil over medium heat, stirring to mix in butter. Heat to 275 degrees F (134 degrees C), or until a small amount of syrup dropped from a spoon forms hard but pliable threads.
Remove from heat, and stir in the vanilla, flavored extract and food coloring. Pour into a greased 8x8 inch baking dish. When cooled enough to handle, remove candy from the pan, and pull until it loses its shine and becomes stiff. Pull into ropes, and use scissors to cut into 1 inch pieces. Wrap each piece in waxed paper.

Kitchen-Friendly View

PREP 5 mins
COOK 15 mins
READY IN 20 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 13, 2004

They deleted important information from my recipe after I submitted it! For taffy success it is important to know that the taffy is ready when it reaches 275F AND turns a brownish color. If your taffy comes out too soft then you didn't heat it enough. Also, the taffy is ready to pull when you try to pull it away from the side of the pan and it takes on a "gelatin" consistency: solid, but elastic. Make sure you DO NOT butter your hands with this taffy - if you do it will fall apart!

—Chocolate Moose

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Most Helpful Critical Review

Dec 21, 2011

Taffy is a soft ball candy and therefore the temperature should be 234F and not 275F! 275F is almost hard crack which is candy cane consistancy!

—Shuckapeafarms

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19 Ratings

Oct 02, 2004

VERY tasty! but it came out hard for me, perhaps I didn't have my thermometer set to the right depth.

—LOCOGURU

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Oct 14, 2009

It was my first try with any kind of candy recipe and it worked! however, it tastes like butterscoth (which i also like) and is a lot harder than taffy (but not as hard as butterscotch???) Ultimately tasty and a good first try for candy. (i did grease the pan with butter and it worked fine). I used strawberry extract and it doesn't really taste like strawberry much.

—Imhullu

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Oct 06, 2009

Taffy's consistency was too "chewy." It was so chewy in fact that we couldn't chew it because it was either stuck to our teeth or the roof of our mouths. Not to mention that the flavor was lacking also. I tasted more butter, vanilla and salt than I could the actual flavoring of the batch. FYI-pouring it into a greased baking dish is a BIG mistake and makes for an extremely tough time trying to peel it out. I suggest lining the baking dish with thick wax paper before pouring the mixture into it. Overall, I won't be making this again.

—HannahB

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Mar 28, 2008

I followed the recipe, but the taffy was quite a bit harder than I wanted it to be. I did drop a small amount of the mixture at soft ball (235F - 133 C), hard ball (260F - 127C) and soft crack (275F - 135C). The soft ball sample was very soft and sticky. The hard ball was just about what I would like to see. If I do this one again, I would stop near the hard ball temp. Taste is good, but only 3stars for recipe, as it its.

—JP

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Dec 14, 2011

I tried making this several times and I couldn't get it to ever get to that soft texture. It was always very hard, but still yummy.

—Ali

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May 30, 2011

super yummy! i over cooked it accidently so it was crunchy like hard candy but it was delicious!! i will be using this again (:

—lydlyd

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Nutrition

Calories
63 kcal
3%

Carbohydrates
13.5 g
4%

Cholesterol
3 mg
1%

Fat
1.2 g
2%

Fiber
0 g
< 1%

Protein
0 g
< 1%

Sodium
69 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grandma's Taffy

Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
** Calories: 63
** Calories from Fat: 10

% Daily Value *
** Total Fat 1.2g 2 %
** Saturated Fat 0.7g 4 %
** Cholesterol 3mg 1 %
** Sodium 69mg 3 %
** Potassium < 1mg < 1 %
** Total Carbohydrates 13.5g 4 %
** Dietary Fiber 0g < 1 %
** Protein 0g < 1 %
** Sugars 11.1g
** Vitamin A < 1 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.