Dessert: United States – New Jersey (Mid-Atlantic United States) – Atlantic City Salt Water Taffy

Serving Size: 36

Approximate Time

Prep 20 min

Cook 20 min

Additional 15 min

Total 55 min

Ingredients

- 2 1/4 cups (450 g) granulated sugar
- 2/3 cup (160 ml) light corn syrup
- 2/3 cup (160 ml) water
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) light vegetable glycerin or 1 tbsp (15 ml) corn syrup (optional, for extra chew)
- 1/2 tsp (3 g) fine sea salt
- 1 tsp (5 ml) vanilla extract (or other flavor extract of choice)
- Assorted flavor extracts, 1/4–1 tsp (1–2 ml) each as desired (peppermint, banana, coconut, lemon, etc.)
- Assorted gel food colorings, a few drops each as needed
- Vegetable shortening or butter for greasing: 1 tbsp (15 ml)
- Waxed paper or cellophane for wrapping pieces
- Candy thermometer (tool, no measurement)

Instructions

Short Description:
A soft, chewy, lightly aerated taffy candy traditionally made in Atlantic City, with a glossy, pliable texture and assorted flavors and colors. Pieces are pulled to incorporate air, then cut and wrapped in wax paper for classic seaside candy-shop presentation.

Regional Notes:
This Atlantic City version emphasizes a soft, airy chew achieved by a traditional pulling process (or mechanical whipping) that incorporates air into the cooked sugar, producing a lighter texture than many generic taffies. Despite the name, recipes use salted cooking water rather than seawater; the pulling and flavor variety are the defining regional traits.

1. Prepare a clean, heatproof surface: grease a large marble slab, stainless steel countertop, or a rimmed baking sheet with 1 tbsp (15 ml) vegetable shortening or butter; set nearby a heatproof spatula and a pair of scissors for cutting wrapped pieces.
2. In a heavy-bottomed 3–4 quart saucepan, combine 2 1/4 cups (450 g) granulated sugar, 2/3 cup (160 ml) light corn syrup, 2/3 cup (160 ml) water, and 1/2 tsp (3 g) salt. Stir gently to combine, then place over medium heat.
3. Attach a candy thermometer to the pan (or monitor with one you hold). Bring syrup to a gentle boil without stirring; if necessary, use a wet pastry brush to wash down sugar crystals on the sides of the pan.
4. Boil syrup until it reaches 240–245°F (115–118°C), the soft-ball stage. This typically takes 10–15 minutes depending on heat. Reduce heat if it threatens to scorch.
5. Remove pan from heat immediately. Stir in 2 tbsp (28 g) unsalted butter and 1 tbsp (15 ml) glycerin (if using) until melted and glossy. Add 1 tsp (5 ml) vanilla extract (or chosen primary flavor) and stir briefly to combine.
6. Pour the hot taffy mixture onto the greased surface in a thin layer. Allow it to cool until it is warm but still pliable—cooling time will be about 8–12 minutes depending on surface and ambient temperature. It should be cool enough to touch briefly without burning but still soft for pulling.
7. When safe to handle, grease your hands lightly with shortening. Begin pulling the taffy by lifting one end and folding it back over itself repeatedly; after a minute or two it will become firmer and glossy. Continue pulling and folding until the candy becomes noticeably lighter in color and more elastic (this aeration step is what creates the characteristic soft, airy texture). Total manual pulling time is usually 8–12 minutes.
   - Alternate mechanical method: place warm taffy in a stand mixer fitted with the paddle on medium-high and whip for 6–9 minutes until the mass becomes lighter in color and glossy.
8. Once the taffy has been pulled and is firms up to a stretchable rope-like consistency, divide it into manageable portions. For each portion you want a different flavor/color, stretch into a long rope, flatten slightly, and pinch off a small piece for flavoring.
9. Add color and flavor: flatten a portion, make a small indentation, add 1/4–1/2 tsp (1–2 ml) of a chosen extract and a few drops of gel food color, fold the taffy over to trap the flavor/color, knead briefly (2–3 folds) and then roll/pull again until the color and flavor are evenly distributed. Repeat for additional flavors.
10. Roll each flavored portion into 1/2 inch–3/4 inch (1.3–2 cm) diameter ropes. Using greased scissors or a buttered knife, cut ropes into 1 1/2–2 inch (4–5 cm) pieces. Work quickly while taffy remains warm and pliable.
11. Immediately wrap each piece in waxed paper or cellophane by placing the piece on a small square of waxed paper, twisting the ends to seal. Let wrapped taffy cool completely at room temperature for at least 1 hour to set.
12. Store wrapped taffy in an airtight container at room temperature away from heat and humidity for up to 2 weeks. Refrigeration is not necessary and can make the candy too firm.