Old-Time Taffy Pull

Old-Time Taffy Pull

15

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

servings 98 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

15
  1. 16 Ratings

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Most helpful positive review

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

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

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!

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...

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...

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 the...

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

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

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. Ma...

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

I think i did something wrong its still really goey Im going to try this again:)