Nothing says summer at the Jersey shore more than a mouthful of sticky salt water taffy.
Salt water taffy originated in Atlantic City in the summer of 1883. That year, a powerful storm caused flooding, soaking all the taffy for sale in the shops along the boardwalk. As the storm subsided, children still wanted to purchase taffy. One enterprising store owner named David Bradley jokingly told them he could sell them “salt water taffy.” When the customers tasted the ocean-soaked candy, they loved it. A Jersey shore summer tradition was born.
You can make your own salt water taffy at home. You won’t need any ocean water, just some sea salt.
Salt Water Taffy
Adapted from The Exploratorium
- 1 teaspoon sea salt
- ¾ cup water
- 2 cups cane sugar
- 1 cup light corn syrup
- A few drops of grape juice, cranberry juice, pomegranate juice, or blueberry juice
- 2 tablespoons cornstarch
- 1/8 teaspoon baking soda
- 2 tablespoons butter
- 1 teaspoon pure vanilla extract
- Place the sugar and cornstarch in a large pot over medium heat.
- Stir in the water, sea salt, corn syrup, and butter.
- Keep stirring the mixture until it begins to boil.
- Continue cooking the mixture until it reaches a temperature of 270 degrees Fahrenheit (check with a candy thermometer).
- As the taffy is cooking, dip a pastry brush in warm water and paint the inner sides of the pot with it.
- When the taffy reaches a temperature of 270 degrees Fahrenheit, remove the pot from the fire.
- Mix in a few drops of fruit juice for color, and the vanilla extract, and baking soda.
- Pour the hot taffy onto a buttered cookie sheet.
- Once the taffy is cool enough to be handled, butter your hands.
- Pull the taffy for about 10 minutes to aerate it.
- Roll the pulled taffy into a rope.
- Butter a sharp knife, and cut the rope into candy-sized pieces (about ½ inch).
- When the salt water taffy has cooled completely, wrap each piece in wax paper, twisting the ends.