Peppermint Taffy Recipe
Peppermint Taffy Recipe photo by Taste of Home

Peppermint Taffy Recipe

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For a fun afternoon activity, get the kids or friend involved in an old-fashioned taffy pull. The soft chewy taffy has a milk minty flavor, and it won't stick to the wrapper. You can change the color and flavor, too. -Elaine Chichura Kingsley, Pennsylvania
TOTAL TIME: Prep: 1-3/4 hours + cooling
MAKES:20 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 1-3/4 hours + cooling
MAKES: 20 servings


  • 2-1/2 cups sugar
  • 1-1/2 cups light corn syrup
  • 4 teaspoons white vinegar
  • 1/4 teaspoon salt
  • 1/2 cup evaporated milk
  • 1/4 teaspoon peppermint oil
  • Red food coloring

Nutritional Facts

1 serving (2 each) equals 174 calories, trace fat (trace saturated fat), 2 mg cholesterol, 66 mg sodium, 44 g carbohydrate, 0 fiber, trace protein.


  1. Butter a 15-in. x 10-in. x 1-in. pan; set aside. In a heavy large saucepan, combine the sugar, corn syrup, vinegar and salt. Cook and stir over low heat until sugar is dissolved. Bring to a boil over medium heat. Slowly add the milk; cook and stir until a candy thermometer reads 248° (firm-ball stage).
  2. Remove from the heat; stir in peppermint oil and food coloring, keeping face away from mixture, as odor is very strong. Pour into prepared pan. Let stand for 8 minutes or until cool enough to handle.
  3. With well-buttered fingers, quickly pull candy until firm but pliable (color will become light pink). Pull into a 1/2-in. rope; cut into 1-in. pieces. Wrap each in waxed paper. Yield: 1-3/4 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Peppermint Taffy in Taste of Home December/January 2005, p28

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Reviewed Aug. 20, 2009

"May be an award winner, but is some nasty stuff to handle. VERY sticky, had to throw away a pan - would never make agan."

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