Candies, taffy, prepared-from-recipe
Whole food · Sweets
Photo: Wikipedia
Candies, taffy, prepared-from-recipe is a classic, stretchy confection made by boiling sugar, corn syrup, and butter to a soft-ball stage, then pulling and folding it to incorporate air. Its texture is uniquely pliable and chewy, offering a slow, sweet melt that releases rich, buttery, or fruit-flavored notes. Nutritionally, it is an energy-dense treat, providing nearly 400 kcal per 100g, almost entirely from carbohydrates and sugar.
Calorie split: 0% protein · 92% carbs · 8% fat
↓ Full nutrition💚 Why it's loved
People love taffy for its interactive, playful nature—the act of pulling, twisting, and wrapping it is part of the fun. Its smooth, melt-in-your-mouth texture and intense, customizable flavors make it a beloved nostalgic treat and a staple at boardwalks and candy shops.
⚠️ Watch-outs & how to enjoy it better
Its extremely high sugar content (over 68g per 100g) can cause rapid blood-sugar spikes, making it a poor choice for those managing diabetes or insulin resistance. To mitigate this, enjoy a very small piece (under 20g) alongside a source of protein or fat (like nuts or cheese) to slow sugar absorption. Its sticky texture also poses a risk for dental work.
Key benefits
- Quick source of energy from simple carbohydrates
- Provides a small amount of fat from butter or oil in the recipe
- Offers a nostalgic, comforting sensory experience
- Can be flavored with natural extracts like vanilla, lemon, or peppermint
- A versatile base for creative flavor combinations and colors
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'saltwater taffy' is a misnomer; the original Atlantic City treat was made with Atlantic Ocean water for a hint of salt, but modern recipes use regular salted butter.
Full nutrition (USDA data · scales with serving)
| Water | 4.8 g |
| Energy | 397 kcal |
| Energy | 1660 kj |
| Protein | 0.03 g |
| Total lipid (fat) | 3.3 g |
| Ash | 0.18 g |
| Carbohydrate, by difference | 91.6 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 68.5 g |
| Calcium, Ca | 8.0 mg |
| Iron, Fe | 0.01 mg |
| Magnesium, Mg | 0.00 mg |
| Phosphorus, P | 1.0 mg |
| Potassium, K | 3.0 mg |
| Sodium, Na | 52.0 mg |
| Zinc, Zn | 0.21 mg |
| Copper, Cu | 0.00 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 0.70 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.01 mg |
| Niacin | 0.00 mg |
| Pantothenic acid | 0.00 mg |
| Vitamin B-6 | 0.00 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Vitamin B-12 | 0.01 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 27.0 ug |
| Retinol | 27.0 ug |
| Carotene, beta | 6.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 100 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.09 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin K (phylloquinone) | 0.30 ug |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.0 g |
| SFA 4:0 | 0.13 g |
| SFA 6:0 | 0.08 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.10 g |
| SFA 12:0 | 0.10 g |
| SFA 14:0 | 0.30 g |
| SFA 16:0 | 0.86 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.40 g |
| SFA 20:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.84 g |
| MUFA 16:1 | 0.04 g |
| MUFA 16:1 c | 0.04 g |
| MUFA 18:1 | 0.80 g |
| MUFA 18:1 c | 0.68 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.12 g |
| PUFA 18:2 | 0.11 g |
| PUFA 18:2 n-6 c,c | 0.09 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:2 i | 0.01 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.13 g |
| Fatty acids, total trans-monoenoic | 0.12 g |
| TFA 18:1 t | 0.12 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
| Cholesterol | 9.0 mg |
Amino acid profile (per 100g)
Estimated from Candies, honey-combed, with peanut butter — USDA does not publish this profile for Candies.
| Tryptophan | 0.09 g |
| Threonine | 0.21 g |
| Isoleucine | 0.24 g |
| Leucine | 0.61 g |
| Lysine | 0.27 g |
| Methionine | 0.10 g |
| Cystine | 0.09 g |
| Phenylalanine | 0.47 g |
| Tyrosine | 0.33 g |
| Valine | 0.31 g |
| Arginine | 1.1 g |
| Histidine | 0.22 g |
| Alanine | 0.36 g |
| Aspartic acid | 1.2 g |
| Glutamic acid | 2.0 g |
| Glycine | 0.56 g |
| Proline | 0.55 g |
| Serine | 0.58 g |
FAQ
Is taffy the same as caramel?
No. Taffy is cooked to a lower temperature (soft-ball stage) and is pulled to incorporate air, making it light and chewy. Caramel is cooked to a higher temperature (firm-ball to hard-crack stage) and is not pulled, resulting in a denser, stickier, or harder candy.
Why does taffy get stuck in your teeth?
Its high sugar content and pliable, sticky texture allow it to adhere strongly to tooth enamel and dental work. Chewing sugar-free gum afterward can help stimulate saliva to wash away the residue.
Can I make taffy at home without special equipment?
Yes, but it requires a candy thermometer and caution with hot sugar. The process involves boiling the mixture, pouring it onto a buttered surface to cool slightly, then pulling and folding it by hand (using buttered gloves) until it becomes glossy and aerated.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.97 kcal/g · 0% calories from protein · 0.0 g fiber · 68.5 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 17.33 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.