How to Make Homemade Salt Water Taffy

The basic requirements to making good taffy, as in making any candy, is strict attention and a few good tools. Too many novice candy makers have had disappointments because of inadequate directions. Candy is simply sugar, liquid, and flavoring melted together and heated high enough to solidify. The degree of heat dictates the consistency of the candy; the higher the heat, the harder the candy. This being said, if you want taffy, the heat in which it is cooked should be in between 242 degree to 268 degrees. Then your candy becomes firm and chewy. If the heat is to high the moisture will evaporate and the results will be hard brittle candy. More like toffee and brittles.
Since humidity causes candy to sugar and soften, it's better to make on a cool clear day.
Use only real butter for candy making.
Any bits of undissolved sugar will cause the mixture to become grainy. To prevent sugar crystals from forming, before heating stir all ingredients together well. While cooking, wash down the sides of the cooking pot with a pastry brush that has been dipped in water. After the mixture boils this won't be necessary. Because the steam will help knock down sugar crystals.

things you'll need:

    2 quart saucepan
    candy thermometer
    large buttered cookie sheet
    cooking scissors, buttered
    wax paper, cut into 4 inch squares

            2 cups white granulated sugar
            1 cup light corn syrup
            1-1/2 teaspoons salt
            2 tablespoons butter
            1-1/2 cups water
            1/4 teaspoon flavored oil
            7 drops food coloring

            Combine sugar,syrup, salt and water in the 2 quart saucepan. Cook slowly, stirring constantly, until sugar dissolves.

            Cook to hard ball stage(248 to 268 degrees,between 260 and 265 is about right). Without stirring. Attach candy thermometer to side of saucepan to do this. Do not over cook,or raise the heat to high and try to rush it. Remove from heat; stir in flavored oil and food coloring.
            Pour onto buttered cookie sheet. Let cool until you can handle with comfort.

            With buttered hands; gather the taffy into a ball and pull. When taffy is light in color and starts to get hard to pull, cut into fourths; pull each piece into long strands about 1/2 inch thick. You'll need to work quickly, having 2 people sometimes helps.

            With the buttered scissors, quickly cut the strand into bite size pieces. Wrap each piece in wax paper.
            Makes about 1-1/4 pounds.