Step 1: Prep the surface
Grease a large baking sheet or marble slab generously with butter. You’ll pour the hot taffy here after cooking, so make sure it’s well-coated to avoid sticking.

Step 2: Start your sugar base
In a heavy saucepan, combine the sugar, corn syrup, water, and salt. Stir gently over medium heat until the sugar fully dissolves.

Step 3: Let it boil
Once dissolved, stop stirring. Bring the mixture to a boil and let it rise to 250°F (120°C)—the hard-ball stage. Use a candy thermometer to track this.

Step 4: Add flavor and color
Remove from heat immediately. Stir in the butter, vanilla, and any food coloring or flavor extracts you’re using.

Step 5: Pour and cool
Quickly pour the hot taffy onto your buttered surface. Let it cool just enough so it’s safe to handle—warm but not burning.

Step 6: Pull the taffy
Butter your hands, then start stretching and folding the taffy. Keep pulling until it turns lighter in color and gains a firm, stretchy texture.

Step 7: Cut and wrap
Roll the finished taffy into ropes. Slice into bite-sized pieces and wrap each in wax paper to keep them fresh. We also love doubling this recipe for make-ahead batches—especially around the holidays or birthdays.