Grandma's Taffy

Grandma's Taffy

20 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Chocolate Moose
Recipe by  Chocolate Moose

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

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Adjust Servings

Original recipe yields 40 pieces



  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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Reviews (20)

Rate This Recipe
Chocolate Moose

Chocolate Moose

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 taffy comes out too soft then you didn't heat it enough. Also, the taffy is ready to pull when you try to pull it away from the side of the pan and it takes on a "gelatin" consistency: solid, but elastic. Make sure you DO NOT butter your hands with this taffy - if you do it will fall apart!



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!

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Amount Per Serving (40 total)

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

Based on a 2,000 calorie diet



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Grandma's Lemon Meringue Pie


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Grandma's Eggless, Butterless, Milkless Cake