Grandma's Taffy

Grandma's Taffy

Chocolate Moose 12

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


20 m servings 63 cals
Serving size has been adjusted!

Original recipe yields 40 servings



  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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.
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  1. 28 Ratings


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...

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

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!

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???) Ultim...

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 lack...

This is a cool, quick recipe that my kids love!

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 ...

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.

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