Happy Mother’s Day to all the incredible moms out there! I’m so grateful for my mom and to celebrate, I’m taking inspiration from another superhero mom–Elastigirl! Just like Elastigirl’s superpower, this stretchy red raspberry saltwater taffy is a delicious, chewy treat!
Saltwater taffy is something I usually associate with the candy shops I visited while on vacation. It’s not something we typically have around the house and so I was excited to make it at home. This taffy was pretty straightforward to make. It does require a bit of elbow grease as you’ll have to spend a chunk of time pulling it, but the result is worth it!
To make this raspberry saltwater taffy, you’ll start by combining the water, sugar, corn syrup, and salt in a medium saucepan over medium-high heat. Stir until the sugar dissolves, and then cook until the mixture boils. Once the mixture is boiling, let it cook, undisturbed, until it reaches 255 F. This will make the texture soft and chewy. If you want a firmer texture, cook it a bit longer, but don’t exceed 265 F. To measure the temperature, I used a candy thermometer. I have used other kinds of thermometers, but I like how this one clipped onto the side of the saucepan.
Once the mixture reaches 255 F, remove it from the heat and stir in the butter and flavored extract. For this taffy, I wanted something to match The Incredibles theme and so I decided on a red taffy with a raspberry flavoring. I used LorAnn Oils Raspberry flavor. Saltwater taffy can have many flavors so if you can also use your favorite flavored extract. Transfer the mixture to a greased baking sheet, preferably one with a lip so that the sugar mixture doesn’t spill out the sides.
After transferring the mixture to the baking sheet, place the marshmallow fluff and a couple drops of gel food coloring onto the the top center of the the candy mixture. For this taffy, I used the “super red” color from Americolor.
Let the candy mixture set for about 5 minutes or until it sets around the edges. Then, slide a silicone spatula under one side of the mixture and pull it up and over the marshmallow fluff. Repeat with the other side so that the marshmallow fluff is completely covered.
Put on a pair of food-safe plastic gloves and spray with cooking spray. Using your hands, knead the mixture until the marshmallow fluff and food coloring are fully incorporated. Then, start to pull the taffy by spreading your hands apart and bringing them back together, twisting the taffy as you move.
Continue to pull the taffy for 20 minutes or until the taffy holds its shape. At first, it will be somewhat droopy, but as you continue to pull, it will become firmer. When it becomes difficult to pull apart, it is ready.
Place back on the baking sheet or a piece of wax paper. Divide it in half and then roll each half into a log about 1/2 inch in diameter. Using a greased sharp knife, cut into small pieces about 1-inch long. Wrap in wax paper to help them keep their shape. Store in an airtight container
Enjoy! Happy Mother’s Day!
Disclaimer: Links in this post are affiliate links. As an Amazon Associate I earn a very small amount from qualifying purchases. Thank you for supporting my blog!
Elastigirl’s Raspberry Saltwater Taffy
Ingredients
Taffy
- ¼ cup water
- ½ cup light corn syrup
- 1 cup granulated sugar
- ⅜ teaspoon salt
- 1 tablespoon unsalted butter
- ½ teaspoon raspberry extract
- 2 tablespoons marshmallow fluff or creme
- red gel food coloring
Instructions
Taffy
-
Spray a rimmed baking sheet with cooking spray. Set aside.
-
In a medium saucepan, combine the water, corn syrup, sugar, and salt. Heat over medium-high heat, stirring until the sugar dissolves.
-
Continue to heat until the mixture comes to a boil. Use a wet pastry brush to brush down the sides of the pan to prevent sugar crystals from forming.
-
Once the sugar boils, cook the syrup, without stirring, until the thermometer reaches 255 F.
-
Remove the pan from the heat and stir in the butter and raspberry extract.
-
Pour the sugar mixture onto the prepared baking sheet, letting it spread out.
-
Drop the marshmallow fluff and the food coloring into the top center of the sugar mixture.
-
Let the mixture cool for 5 minutes or until it starts to set around the edges.
-
Slide a silicone spatula under one edge of the sugar mixture and fold it over the marshmallow cream. Repeat with the other side of the mixture.
-
Put on a pair of food-safe plastic gloves and grease your hands with cooking spray.
-
Using your hands, knead the sugar mixture together until the marshmallow fluff and food coloring are fully incorporated.
-
Hold the mixture in both hands and begin to stretch it by pulling your hands apart. Bring your hands back together, twisting the sugar mixture back together.
-
Continue pulling for 20 minutes or until the taffy holds its shape. At first, the mixture will be droopy but as you keep pulling, it will become firmer. When the taffy becomes difficult to pull, it is ready.
-
Place the taffy back on the baking sheet or a piece of wax paper. Cut it in half and and roll each half into a thin rope, about ½-inch in diameter.
-
Use a greased, sharp knife and cut the taffy into 1-inch pieces. Repeat with the second half of the taffy.
-
Wrap the pieces in small pieces of wax paper to help it keep its shape and keep it from sticking together. Store in an airtight container.
Recipe Notes
Adapted from The Spruce Eats