Old-Time Taffy Pull Recipe - Allrecipes.com
Old-Time Taffy Pull Recipe

Old-Time Taffy Pull

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"This is a delicious and basic recipe for taffy. Enjoy."

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Ingredients Edit and Save

Original recipe makes 1 pound Change Servings


  1. Butter one 8 inch square pan; set aside.
  2. In a 2 quart saucepan over medium heat, combine the sugar, corn syrup, water, butter, cornstarch and salt. Mix together well and bring to a boil. Heat without stirring until a candy thermometer reads 250 degrees F (120 degrees C).
  3. Remove from heat; stir in vanilla, almond extract, almonds and food color. Pour into pan. Let stand until cool enough to handle. (Taffy should be lukewarm in center as well as at the edges.)
  4. At this point, fold, double and pull the taffy until it is light in color and stiff. Butter hands lightly if taffy begins to stick. Cut taffy into pieces with scissors and wrap the pieces with plastic wrap to maintain shape.
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Reviews More Reviews

Most Helpful Positive Review
Dec 17, 2003

This recipe was great and I have made it twice already. I would, however suggest using 1/2 the amount of salt the recipe calls for. Thanks for sharing this!

Most Helpful Critical Review
Dec 02, 2003

It looked good when I started, but When is cooled, it never hardened, it jsut turned into a cold lumpy puddle, I think my candy thermometer was stuck on 100C so I'm not sure what was the problem


16 Ratings

Nov 12, 2003

Easy and a lot of fun! My kids helped with the pulling and it can get sticky. It's so much fun, a Taffy pulling party is in the works here!! I used flavorings such as banana, cherry and lemon you can buy from the grocery store in the spice section and it was very, very tasty! Thanks for the recipe!!

Mar 10, 2006

I made this recipe with a 12- and 11-year old. We took it off the stove at about 230 degrees, because it looked like it was starting to burn. We divided the taffy before adding the extracts; we made maple, mint and vanilla. Maple tastes like butterscotch. I think we pulled the taffy too long because it was very hard to chew- it actually pulled out someone's metal filling. We 1/2ed the salt, omitted the food coloring and almonds, it tasted great!

Jun 22, 2009

I found candy will vary depending on your altitude and humidity. A sure fired way to get the taffy to the finished consitancy is to drop a drop of the hod liquid into a cold cup of water and then check if it is soft crack or hard crack or what ever your consistancy you desire. My Mother and Grandmother taught me this. they never needed a thermometer

Apr 14, 2003

I couldn't get this to go very hard, it stayed pretty liquid, but it tasted good anyways off a spoon.

Dec 23, 2005

This was a good recipe, but not exactly what I was hoping for. I did get it to pull and form into smaller candies wrapped in wax paper, but I couldn't get the "shiny" appearance to go away. Maybe I should have just pulled longer?? The taste seemed very sugary comparitive to store bough taffy, but the texture and feel was close. I may try again and see if I can nail it the second time around.

Apr 14, 2003

What a great taste!! It was so simple to make!! It was much better than the vinegar taffy I tried. Thank you!!!


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  • Calories
  • 98 kcal
  • 5%
  • Carbohydrates
  • 17.5 g
  • 6%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 159 mg
  • 6%

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

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