Hard Candies

“This recipe was originally called “Taffy”; however, in my experience, it makes more of a hard candy than chewy taffy. It is, however, very good as a hard candy, especially when made with peppermint extract. Be prepared for slightly singed fingers though, as it is very hot to work with.” – April Ferre

Hard Candies

Course: Candy & Confections


  • 1 1/2 Cup Sugar
  • 1/8 Teaspoon Salt
  • 1/2 Cup Light Corn Syrup
  • 1/4 Cup Water
  • 2 Tablespoons Butter or Margarine
  • 1/2 Teaspoon Vanilla


  • Butter large platter.
  • In medium saucepan, combine all ingredients except vanilla. Cook, stirring constantly, until mixture reaches hard-ball stage (255 degrees). Remove from heat, stir in vanilla. Pour onto prepared platter.
  • As candy cools, lift edges toward center. When cool enough to handle, pull candy with buttered fingertips until if becomes white and stiff.
  • Pull into long rope, about 1/2-inch wide. Cut with scissors into 1-inch pieces. While still soft, twist. Work quickly to finish before candy hardens! But if candy does become too cool to work with, briefly warm in 350 degree oven. Makes 3/4 pound.
  • Variation: Substitute other extracts (peppermint, lemon, etc …) for vanilla and add food coloring if desired.

1995 Recipe – April Ferre – From Pillsbury’s Family Cookbook, 1979