Old-Fashioned Butter Taffy
This Old-Fashioned Butter Taffy is one of those candies that feels like it belongs to another time. Soft instead of brittle, buttery instead of sharp, and wrapped simply in parchment paper the way homemade candy has always been.
Cooked to 300°F, this candy doesn’t shatter like brittle. Instead, it stays tender and chewy, thanks to the balance of sugar, corn syrup, butter, and a touch of baking soda added at the end. The result is a light, aerated texture that pulls easily and melts in your mouth.
It’s simple candy. Honest candy. The kind you make once and then keep coming back to.
Why This Recipe Works
Cooking the sugar to 300°F develops deep caramel flavor, while butter, corn syrup, and baking soda work together to keep the candy soft and pullable instead of brittle. It’s a perfect example of how old-fashioned candy relies more on timing and balance than fancy tools.
This is the kind of recipe you make once — and then write down so you don’t forget it.
FAQs – Old-Fashioned Butter Taffy
Why does this candy stay soft instead of brittle?
The combination of corn syrup and butter prevents full crystallization, keeping the candy chewy even when cooked to 300°F.
What does the baking soda do?
Baking soda aerates the candy, creating a lighter, pullable texture and preventing it from becoming too hard.
Can I cook it lower than 300°F?
You can, but 300°F produces the best balance of color, flavor, and texture for this recipe.
Is this the same as brittle?
No. While cooked similarly, this candy is intentionally soft and chewy rather than hard and snappy.
Why wrap in parchment paper?
Parchment keeps the candy from sticking and preserves its classic, old-fashioned look.
Old-Fashioned Butter Taffy
Ingredients
Method
- Line a baking sheet with parchment paper or lightly butter it. Set aside.
- In a medium saucepan over medium heat, combine sugar, corn syrup, water, and salt. Stir until the sugar is fully dissolved.
- Once the mixture begins to boil, stop stirring. Allow it to cook undisturbed until it reaches a deep amber color and 300°F on a candy thermometer.
- Remove the pan from heat. Carefully stir in the butter and vanilla until fully combined.
- Quickly stir in the baking soda. The mixture will foam and lighten in texture—this is normal.
- Immediately pour the candy onto the prepared baking sheet. Tilt the pan or use a spatula to spread it into a thin layer.
- Let the candy cool at room temperature for 30 minutes, or until fully set.
- Cut into small pieces and wrap each piece in parchment paper.
Notes
- Watch the color closely — deep amber means rich flavor
- Have all ingredients ready before reaching temperature
- Work quickly once the baking soda is added
Storage Instructions
- Store wrapped candy at room temperature
- Keep in an airtight container
- Best enjoyed within 2 weeks
- Do not refrigerate
