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My Latest Addiction



Home made salt water taffy!

As a young girl, I often made homemade rock candy. I also made fondant and tried to make some sort of chew candy, but I was a noob in the kitchen with little more than an old beat up Betty Crocker cookbook. (This was waaaaay before the internet.)

I’ve made several batches of this delicious salt water taffy in the past few days and will try it again tonight, adding a scoop of peanut butter. Even the timing of one minute can be the difference between soft, chewy taffy and jawbreaker-like solidity, so best to not exceed 245 F degrees.

For anyone interested, here’s how to make it:



  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 2/3 cup light corn syrup
  • 1 tablespoon real butter
  • 1/2 cup water
  • 1/2 teaspoon sea salt
  • 1 tablespoon vanilla favoring 

 I’m no Martha Stewart and I prefer to cook like my grandmother, Jewel- rugged-style and pretty much eyeballing everything rather than measuring. For this type of thing, you have to measure it, however. It couldn’t possibly be easier:

Mix everything up in a pan. Stir somewhat consistently until it reaches 255 F. I didn’t have a candy thermometer so Josh stuck his voltage tester in it and viola! If you don’t happen to have a hot guy in the kitchen with greasy power tools, you can also do the cold water test. Drop 1/4 of a teaspoon in a cup of cold water. If it “balls up” easily- you’re good to go. I also gauge it by the “pull” it has when you stir it. After stirring it over medium heat for 8 minutes or so, it thickens up and begins to have a pull to it- you can use that method also. 

At 220 F- you’re going to get a runny taffy that never really firms up. At 245 F, you’ll get a firm taffy that’s just about right. At 260 F and on up, you may need to see the dentist if you try to chew it. If you want a buttered Werther’s type of candy, jack it up to 275 F or more. Trial and error is the best way to learn but really, 245 F is usually what I aim for.

When it’s ready to take off the stove, pour it into a buttered dish (or bowl) and let it cool down long enough to be able to handle. Once cooled, the real work begins. The taffy needs pulling and stretched for about 10-15 minutes. It’ll begin to change colours from a honey brown to a light tan and then to a bone white when it’s finished. 

Roll it into a log and use kitchen scissors to cut it into bite sized pieces. The sweetness of the sugary vanilla mixed with bite of the sea salt is pure HEAVEN. Twist each piece up into wax paper and you’re good to go. 



6 responses

  1. yvo

    please mail taffy . . . now . . . :))) OMG sounds DELISH!!! love those gorgeous photos 2. The fun never ends. glad you are enjoying the hell outta life !! xx

    May 29, 2014 at 8:44 pm

    • Tell you what I’m going to do for you, Y. I’m getting some moolah tomorrow (been broke forever?!) but I’ve been wanting to send you a package for more than a month. I know in your current situation you have to be careful with sweets, etc. but hey- I’m going to alter the recipe so you can have some too. ;0) My Dad was a diabetic and I bought a diabetic cookbook and revamped my ewntire way of cooking, not just for him, but for my entire family. I still use many of those same recipes today. I can make the best diabetic peanut butter pie on this side of Heaven! heheh… I’ll be sending you a goodie package soon. x

      May 29, 2014 at 8:47 pm

      • yvo

        say WHATT??!!??? Yahoooie. I was seriously kidding . . as in yeah mail me wink wink but just joshing ya! wow. That will be a fab surprise. Thank you for the good thoughts and intentions. xxx ahhhsweetness!

        May 29, 2014 at 8:54 pm

      • No probs. Long overdue! (Keep your eye on mailbox. ;0)

        May 29, 2014 at 8:55 pm

  2. When I saw the image in my reader, l thought to myself, oh l hope she posts the recipe. And you did!! Mmmmmmmwah!

    May 30, 2014 at 4:28 pm

    • It’s super easy and soooooo good. I swear I’m immediately addicted to them. I wake up in the night thinking of them- no joke! So, eat with caution. ;0)

      May 30, 2014 at 5:01 pm


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