📝 About This Recipe
Transport yourself to the sun-drenched piers of the Jersey Shore with this quintessential Mid-Atlantic treasure. Legend has it that a flooded candy shop in 1883 birthed this seaside staple, known for its airy, chewy texture and subtle hint of sea salt. This recipe yields a nostalgic treat that balances sweet vanilla and bright fruit notes with a satisfying pull that defines American summer history.
🥗 Ingredients
The Candy Base
- 2 cups Granulated sugar (pure cane sugar works best)
- 2 tablespoons Cornstarch (sifted to avoid lumps)
- 1 cup Light corn syrup
- 3/4 cup Water (room temperature)
- 2 tablespoons Unsalted butter (plus extra for greasing pans and hands)
- 1 teaspoon Fine sea salt (essential for the 'salt water' profile)
- 1 teaspoon Glycerin (optional, for a smoother, professional texture)
Flavoring and Color
- 1 teaspoon Pure vanilla extract
- 1/2 teaspoon Fruit extract (strawberry, lemon, or peppermint)
- 2-3 drops Gel food coloring (match to your chosen flavor)
Packaging
- 1 roll Wax paper (cut into 3x4 inch rectangles)
👨🍳 Instructions
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1
Thoroughly grease a large rimmed baking sheet or a marble slab with a generous amount of unsalted butter. Set aside.
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2
In a heavy-bottomed medium saucepan, whisk together the sugar and cornstarch until the cornstarch is evenly distributed.
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3
Add the corn syrup, water, butter, sea salt, and glycerin. Stir over medium heat until the sugar dissolves and the butter melts.
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4
Clip a candy thermometer to the side of the pan, ensuring the bulb does not touch the bottom. Stop stirring once the mixture begins to boil.
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5
Cook the mixture without stirring until it reaches 250°F (121°C), which is the 'hard ball' stage. This ensures the taffy holds its shape but remains chewy.
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6
Immediately remove the pan from the heat. Carefully stir in the vanilla extract, fruit extract, and food coloring.
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7
Pour the hot mixture onto the prepared greased baking sheet. Do not scrape the bottom of the pan to avoid sugar crystals.
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8
Let the taffy sit for 10-15 minutes until it is cool enough to handle but still very warm. The edges will cool faster than the center.
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9
Generously butter your hands. Using a bench scraper, fold the edges of the taffy into the center to gather it into a ball.
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10
The Pulling: Pick up the taffy and pull it out into a long rope, then fold it back on itself. Repeat this rhythmic pulling and folding for 10-15 minutes.
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11
Continue pulling until the taffy becomes opaque, lighter in color, and develops a satiny sheen. It should feel firm and hold its shape.
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12
Pull the finished taffy into long, thin ropes about 1/2 inch in diameter on a buttered surface.
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13
Using buttered kitchen shears, snip the ropes into 1-inch pieces.
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14
Immediately wrap each piece in a wax paper rectangle, twisting the ends tightly to seal and prevent sticking.
💡 Chef's Tips
Always use a candy thermometer for precision; even 2 degrees can change the texture from soft to rock-hard. Avoid making taffy on a humid or rainy day, as the sugar will absorb moisture from the air and become sticky. If the taffy gets too hard to pull, you can briefly warm it in a low oven (200°F) for 1-2 minutes to soften it. For a 'swirled' look, pull two different flavored/colored batches separately and then twist them together at the very end. Don't skimp on the butter for your hands; it's the only way to manage the sticky mass during the pulling stage.
🍽️ Serving Suggestions
Display in a vintage glass candy jar for a beautiful boardwalk aesthetic. Pair with a glass of cold milk or a salty snack like buttered popcorn to balance the sweetness. Serve as a nostalgic party favor at a beach-themed summer boil or barbecue. Include in a gift basket alongside other Mid-Atlantic treats like roasted peanuts and birch beer. Enjoy alongside a hot cup of black tea to cut through the sugary richness.