How New Jersey Saltwater Taffy Is Made Using A 200-Year-Old Process | Regional Eats

Salt water taffy was developed in the late 1800s by Joseph Rowling in Atlantic City. Truth is this taffy has no salt water in it, and instead got its name from its proximity to beach waters, which obviously contain salt. Stores can run about 2,000 pounds of taffy a day. The process starts with corn syrup and lots of it. Salt water taffy is worked at room temperature, a much lower temperature than hard candy. If the salt water taffy is fruit flavored, then citric acid and coloring is added. A cooling machine stretches the taffy while liquid flavor is added. Candy makers stretch the taffy to add in air. That gives the taffy a chewy consistency. Next, the batch is placed into a batch roller and turned into a cylindrical shape. It is then cut, wrapped and sealed. MORE REGIONAL EATS VIDEOS: How Traditional Italian Gelato Is Made | Regional Eats How Jellied Eels Are Made In East London | Regional Eats How Traditional Frenc