SALTWATER TAFFY
Yield: about 2 pounds, or about 100 1-inch pieces, of candy
4 ounces or ½ cup water
11 ounces or 1 cup light corn syrup
14 ounces or 2 cups granulated sugar
¾ teaspoon salt
1 ounce or 2 tablespoons of unsalted butter
1 teaspoon flavoring extract
1 ounce or ¼ cup marshmallow creme
3 or 4 drops gel food coloring
Spray a rimmed baking sheet with nonstick cooking spray.
Combine the water, corn syrup, granulated sugar, and salt in a 4-quart saucepan over medium-high heat. Stir until the sugar dissolves, then wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. When the sugar syrup comes to a boil, insert a candy thermometer.
Cook the syrup, without stirring, until the thermometer reaches 255 degrees F. This temperature will produce a wonderfully soft and chewy taffy. If you like your taffy stiffer, cook it to 260 degrees F for a medium-firm taffy or 265 degrees F for a very firm taffy. Once at the proper temperature, remove the pan from the heat, add the butter and flavoring, and stir until the butter melts and everything is well mixed.
Pour the candy onto the prepared baking sheet and let it spread out. Add the marshmallow creme and food coloring on top. Let the candy cool until it starts to set around the edges, about 5 to 10 minutes. Slide a spatula under one edge of the candy and fold it into the center, over the marshmallow creme, then fold the other edges of the candy into the middle, making a compact package.
Put on food-safe plastic gloves to protect your hands, and spray your gloves with a light coating of nonstick spray. Gather up the candy and knead it together in your hands until the marshmallow creme and coloring are mixed in. Holding the candy in both hands, pull your hands apart, stretching the candy into a rope between them. Bring your hands back together, twist the candy together, and repeat the pulling process. At first the taffy will droop and fall, but as you continue to pull the taffy, it will cool down and become firmer and easier to manipulate.
Continue to pull the taffy for 20 minutes, until it holds its shape well and becomes difficult to pull. You will start to see parallel ridges in the pulled candy toward the end of the process--this is a sign the taffy is ready.
Divide the taffy into quarters to make it easier to work with. Roll the taffy in to a long thin rope about ½ inch in diameter. Use oiled kitchen shears or a sharp knife to cut it into small 1-inch pieces, and repeat with the remaining taffy. Wrap the taffy in waxed paper to help it keep its shape and prevent it from sticking together.
Store saltwater taffy in a airtight container at room temperature for up to 2 weeks. You can keep it longer, but over time it will start to lose is soft and chewy texture.
For a printable version of the recipe, go here.