Saltwater Taffy

Instructions

1. Spray a rimmed baking sheet with nonstick cooking spray.

2. Combine water, corn syrup, granulated sugar, and salt in a 4-quart saucepan over medium-high heat; stir until sugar dissolves.

3. Wash down the pan sides with a wet pastry brush; insert a candy thermometer when the syrup boils.

4. Cook the syrup, without stirring, to 255 F (123 C) for soft taffy, or up to 265 F for firmer taffy.

5. Remove from heat, then add butter and flavoring; stir until butter melts and ingredients are fully mixed.

6. Pour candy onto the prepared baking sheet and allow it to spread.

7. Add marshmallow cream and food coloring on top.

8. Let candy cool until edges begin to set, about 5 to 10 minutes.

9. Fold candy edges into the center over the marshmallow cream to form a compact package.

10. Wear nonstick-sprayed food-safe plastic gloves, then gather and knead the candy until the marshmallow cream and coloring are mixed in.

11. Pull the candy by stretching it into a rope, twisting, and repeating for 20 minutes until it holds its shape and becomes firm with parallel ridges.

12. Divide the taffy into quarters, then roll each into a 1/2-inch diameter rope.

13. Cut ropes into 1-inch pieces using oiled kitchen shears or a sharp knife.

14. Wrap each taffy piece in waxed paper to prevent sticking and maintain shape.