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Watermelon Salt Water Taffy

Watermelon Salt Water Taffy




50 (1 inch) Pieces


1 Hour 20 Minutes


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  • 2 cups granulated sugar
  • 2 Tablespoons Fleischmann’s Corn Starch
  • 1 cup Crown Lily White Corn Syrup
  • ¾ cup water
  • 1 teaspoon salt
  • 2 tablespoons butter
  • ½ teaspoon super-strength Watermelon Flavour
  • 6 drops Red food gel colouring (dependant on strength)
  • 1 Tablespoon Black sesame seeds
  • 4 drops Green food gel colouring (dependant on strength)
  • Equipment

  • Large heavy-bottomed saucepan
  • Large, greased baking sheet (ensure it has a lipped edge)
  • 2 silicone baking mats (3 if lining baking sheet)
  • Candy thermometer
  • Scissors
  • Spray Oil
  • Pastry brush
  • 3 x 3.5inch clear candy wrappers



  1. Butter/ Grease a lipped baking sheet (alternatively line with an additional silicone baking mat)
  2. In a saucepan, combine the sugar, Corn Starch, corn syrup, water, salt, and butter
  3. Place over medium heat and stir until sugar dissolves and butter melts. Stop stirring once the sugar had fully dissolved
  4. Place thermometer in pan, and cook, without stirring, to just below 255° F
  5. Remove from heat and pour onto your prepared baking sheet to cool for between 15-20 minutes
  6. When cool enough to handle, divide into 1/3 and 2/3 size portions
  7. To the 2/3 portion add red food colouring, and the watermelon flavouring. Fold taffy to incorporate. Sprinkle over the black sesame seeds
  8. Once the additions have been incorporated, lightly butter or oil your hands (you can also use gloves) and pull the warm candy with fingertips, pulling out to about 12 inches at first.
  9. Quickly turn candy back from fingertips of one hand to the other hand, then catch center and pull again, twisting as you go. This will incorporate air into the candy. Continue pulling until taffy is lighter in colour and has a satiny gloss, about 10–15 minutes. Leave to rest on the silicone mat while you prepare the green layer
  10. Add green food colouring to the 1/3 portion of taffy. Repeat the steps 6, 7, 8 as per red portion (omitting addition of black sesame seeds) to incorporate color and pull taffy. Leave green portion to rest on it’s silicone mat and return to red portion
  11. Working on the silicone mat, shape the red portion into a thin “rope” approximately ½ -¾ inch in diameter. Cut to suit the length of your silicone mat. Sprinkle some additional black sesame seeds onto the silicone mat and move the red taffy “rope” so that its sits on them. Lightly brush the exposed top and sides of the taffy with water
  12. Shape the green portion of taffy into a rope matching the length of red taffy. Between your fingers, carefully press to flatten the green taffy “rope”. It will look like a fruit belt- this will become the green “skin” of the melon. The width of the green portion should be enough to wrap over the exposed top and sides of the red portion of taffy.
  13. Wrap the green taffy “skin” over the red taffy “rope” leaving the underside exposed, pressing lightly as you go. Using an oiled scissors, or dough cutter, cut the assembled taffy into 1inch to 1 ½ inch pieces and wrap in candy wrappers, twisting the ends. It’s best to wrap the pieces in batches of 3-5 pieces as you go to help them retain their shape
  14. Salt water taffy can be stored for up to one month in the fridge, in a sealed bag of container. For best test taste remove from fridge and leave to come to room temperature


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