Vinegar Taffy

23 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    1 h 25 m
Susan White
Recipe by  Susan White

“This was one of my mother's recipes.”

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Adjust Servings

Original recipe yields 30 pieces



  1. Butter a baking dish and set aside.
  2. In a large saucepan over medium heat, combine sugar, vinegar, butter, cream of tartar, and salt. Heat, stirring occasionally, until sugar is melted. Do not stir once mixture comes to a boil.
  3. Cook candy until mixture reaches 250 to 265 degrees F (121 to 129 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball. Remove from heat and pour into prepared dish.
  4. Pull taffy by stretching out into a rope with buttered hands, folding the candy over and repeating, until taffy is white and porous and becomes too stiff to pull. Cut into 1-inch pieces with buttered kitchen shears. Wrap taffy pieces in waxed paper and store in an airtight container.

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Reviews (23)

Rate This Recipe
lightly salted

lightly salted

Thanks so much for posting this--I used to make this with my grandmother. A tip if you want to color the taffy: add 5-6 drops of food coloring at the very end, and it will mix through the taffy as you pull it. Also, pull the taffy until it is flat (not shiny) and very difficult to stretch.



This stuff is delicious! The vinegar idea turns most people off, but don't let that deter you. It's really very good and doesn't taste like vinegar. My mom used to make this for us as kids and split the batch into thirds and we'd each help her pull the taffy. Make sure to cover your hands with butter before pulling.



Oh my goodness! I grew up on vinegar taffy! Then I made it with my children. This is even good if you don't pull it. and just drop it onto waxed paper in little globs. Here is a tip. you can roll the pieces in a bit of powdered sugar to keep them from sticking together or from sticking to the paper you may have wrapped them in. Delicious!

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Amount Per Serving (30 total)

  • Calories
  • 58 cal
  • 3%
  • Fat
  • 0.8 g
  • 1%
  • Carbs
  • 13.3 g
  • 4%
  • Protein
  • 0 g
  • < 1%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 18 mg
  • < 1%

Based on a 2,000 calorie diet



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Maple Syrup Taffy


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