Saltwater Taffy

Saltwater Taffy

1 1/3 cups granulated sugar
2/3 cup corn syrup
1/2 cup water
2 tablespoons cornstarch
2 teaspoons edible glycerin
1 1/4 teaspoons fine sea salt
2 tablespoons unsalted butter
1/4 teaspoon essential oil flavoring
confectioners' sugar

In a large, heavy saucepan, stir together sugar, corn syrup, water, cornstarch, glycerin and salt. Bring mixture to a boil over medium heat - cook, without stirring, until a candy thermometer registers 260 degrees, about 7 to 10 minutes. During this time, brush down the sides of the pan with a pastry brush dipped in water.

Remove pan from the heat and stir in butter until it has melted. Stir in flavoring. Carefully pour hot candy (do not scrape the candy off the bottom of the saucepan) onto a rimmed baking pan lined with a silpat or other heat-proof nonstick baking mat - alternately, grease a rimmed baking sheet and use instead. Let candy cool until you can press your finger on the top and it holds that indentation, about 7 to 10 minutes.

Using a greased metal spatula, fold taffy over onto itself, turning and folding until it becomes cool enough to comfortably handle. Using buttered hands, pull, fold and twist taffy until it becomes firm, almost white in color and feels more difficult to pull, about 12 to 15 minutes - it will become less sticky the more you pull.

Dust your work surface with confectioners sugar - pull and twist taffy into 1/2" thick rope. Using greased scissors, cut into 1" long pieces. Wrap each in parchment or waxed paper, twisting the ends closed.

Makes about 60 to 70 pieces.