Oceanside Saltwater Taffy

Use ½ teaspoon of super strength/concentrated candy flavors (such as LorAnn brand) or 1 teaspoon of flavor extracts (such as vanilla) or bakery emulsions.

From a 12-inch-wide roll of wax paper, cut three 30-inch long pieces. Align the sheets so all edges match. Fold stacked sheets in half widthwise, then in thirds lengthwise and in thirds widthwise. Cut along the folds to make 54 candy wrappers. Coat the bottom of a 9x13-inch glass baking dish with 1 teaspoon softened butter. Place in fridge to chill.  

In a medium, heavy-bottomed saucepan (triple-ply metal, enameled cast iron, or copper), mix sugar, cornstarch, and salt with a wooden spoon. Place over medium-high heat and stir in the water, corn syrup, and 2 tablespoons butter. Continue stirring with wooden spoon until the mixture begins to boil (about 10 minutes), at which point stop stirring — and don’t stir again!

Use an eye dropper or pastry brush to apply a small amount of water to any sugar that’s crystallized on the sides of the pan above the liquid line. Insert a candy thermometer below the liquid line but not touching the bottom of the pan. Continue to boil mixture undisturbed until it reaches hard-ball stage on the thermometer (260 F), approximately 10 to 20 minutes; immediately remove pan from the heat.

Once cooled to 240 F or below, stir in flavoring and food coloring. Place chilled baking dish on a heat-proof surface and pour hot taffy into it. Lightly touch surface of taffy every few minutes until it’s cool enough to comfortably hold. Grease hands with butter and peel taffy away from dish. With hands over the baking dish, begin pulling taffy, stretching it with both hands, then folding it back into itself for 10 to 15 minutes. As air is worked into the taffy, it will expand, turn opaque, and become lighter in color. When taffy is no longer stringy, the color is uniform and shiny, and it becomes difficult to pull, press it into one seamless oblong piece. (If folds are still visible, place taffy in a lightly greased airtight container for 20 minutes or until the seams disappear.)

Lightly coat a large work surface and cutting utensil (bench scraper, knife, or kitchen scissors) with nonstick spray. Cut taffy into 4 pieces widthwise. Wrap 3 of them in wax paper and set aside. Roll and stretch remaining piece to approximately ½ inch in diameter, then cut into 1½-inch-long pieces. Place each piece in the center of a cut of wax paper, bring the bottom edge up and over taffy, then pinch and roll up into a cylinder. Pick up with one finger on the seam and twist each end closed. Repeat with remaining pieces. Store in an airtight container at room temperature for up to 2 weeks.