Paula’s Pink Taffy

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Paula’s Pink Taffy Paula’s Pink Taffy Recipe Courtesy of

Servings: 50 pieces
Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Moderate

Ingredients Add to grocery list

2 cups sugar
2 tablespoons corn starch
1 cup light corn syrup
2 teaspoons glycerin
2 tablespoons butter, room temperature plus more for hands when pulling taffy
¾ cup water
1 teaspoon salt
8 drops red food coloring (you can use any color you like, this is for a pink taffy)
1 teaspoon vanilla extract (you could use any flavoring you like here)
Wax paper cut into 50 (3”x 3”) squares





Spray a large baking sheet with non stick cooking spray and set aside.

In a large saucepan, stir together the sugar and corn starch. Using a wooden spoon, stir in the corn syrup, glycerin, butter, water and salt. Place saucepan over medium heat and stir continuously until the sugar has completely dissolved and mixture comes to a boil. Once mixture has come to a boil, allow to continue to cook, undisturbed, until it reaches 270º F on a candy thermometer. This is the soft-crack stage. (Make sure to wash down the sides of the saucepan with a pastry brush dipped in warm water while the syrup cooks. This will prevent any sugar crystals forming and clinging to the side of the pan, which could fall into the mixture and encourage recrystallization.)

Remove the saucepan from the heat. Very gently stir in the food coloring and vanilla. Pour mixture onto the prepared baking sheet and allow to cool just enough to handle.

Butter or spray your hands with a non stick cooking spray and begin to pull the taffy until it’s light in color and has a satiny gloss. Have a friend help you with this step, and don’t be concerned if the taffy doesn’t seem to be “working”. This step will take about 10 to 12 minutes.

Using the same baking tray, roll the pulled taffy into a long rope (about 1/2” diameter), and cut with a knive that has been sprayed with non stick cooking spray into 1” pieces. Allow to cool for 20 minutes before wrapping in wax paper.

Paula’s note: Glycerin is a colorless liquid made from fats and oils. It can be found in most drugstores, some grocery stores and in craft stores in the cake decorating area. Using glycerin in this taffy recipe helps to make the candy soft and creamy.

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Leave a Comment

Reader Comments:


This recipe temperature is way too high. More like hard candy.

By Anonymous on January 05, 2014


I absolutely LOVE LOVE LOVE you Paula and so happy everything is working out nicely for you.

By Anonymous on October 09, 2013


Can I leave out the glycerin and still have it turn out? Or will it ruin it?

By Anna Patricia on August 30, 2013


Ever since I saw Paula make her grandmother's butter nut cake, I cannot get that flavoring out of my head. I just know it has to be scrumptious. Would a flavor like that work in taffy? Has anyone tried butter nut flavoring?

By Chasity on July 27, 2013


Vicky I was interested on what was in vinegar pulled Taffy so I typed it into Google and there was a few different recipes for it right on down to old fashion vinegar taffy FYI hope that helps.

By Lyn Seipler on July 19, 2013


Paula Deen, you are so awesome and so natural. There is nothing fony about you, you are just down right real and that is why you are so great. I am always creating something of yours because it is stuff that is right at your fingers, like the jars for gifts.

By Lelani Gil on November 27, 2012


Love everything about Paula Deen,she is the very best !!

By Augusta Raab on November 14, 2011


If I made some now, first of Nov and put them in jars would they be ok for gifts at christmas?

By Carole on October 25, 2011


How do you get two colors together u had green &pink;

By Nana on August 19, 2011


When I was growing up my mother would make vinegar pull taffy. It was golden in color. I loved it! My mom has passed away and I can't find the recipe. Can you help me find a recipe that tastes similar? It brings back such good memories of us pulling that taffy in our kitchen. Thank you so much, Vickie

By Vickie Biddle on January 28, 2011


Hey Brenda! Two things might have happened. Your taffy may have gotten a little to cool (which you could put it in a warm oven to warm it up a bit). Most likely you did not work the taffy enough. Keep pulling until you get past the stringy stage. It works I promise. We made 12 batches of this in the PD test kitchen. Laughing the entire time.

By Libbie Summers on December 22, 2010


I made this recipe and it became stringy. What did I do wrong?

By Brenda on December 12, 2010


By Anonymous on December 03, 2010

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