Food is our common ground, a universal experience 
Yes, you saw it right. It is salt water taffy. But don’t misunderstand it as many others do by reading the name of it- “Salt water taffy”. No, this taffy does not have coastal saltwater as a chief ingredient in it that will make the taffy taste salty thus differing from the other conventional taffies. This is because the name "salt water taffy" doesn't come from the ingredients.
Ok. Let me first tell what taffy is for the ones who are not aware of it. Ah! But there must be hardly anyone who is ignorant about taffy which is an old-fashioned chewy candy usually having fruity flavor. It is made by elongating or stretching a mass of boiled sugar, vegetable oil, butter, eclectic flavorings and coloring which is later cut into small pieces and eventually wrapped up in wax paper that keeps them soft.
So, now when you know taffy, it’s but obvious you will be curious to know more about Salt water taffy. This is actually a kind of an eminent invention that came out of Atlantic City, New Jersey and has become a coveted souvenir in coastal towns. It is nothing but a composition of sugar, corn syrup, cornstarch, glycerin, butter, water, salt, flavor and food color. The flavors include lemon, vanilla, maple or mint extracts amongst which flavor of vanilla which I find the most rich, creamy and soothing serves as a delicious treat for me. It’s really yum.
Salt water taffy is an ideal memento of a trip to the seashore but as mentioned before it doesn’t contain any salt water or wasn’t invented at any seashore. However, they are available with the seashore-side vendors. So, make sure that you get home salt water taffies when returning back from your trip to seashore as no trip will be complete without them!
Ok! Now is the time when I have to share something exclusive with you guys. If you are really a taffy fanatic and wish to prepare them at home I’ve got the recipe of the same. Here it is:
Ingredients
Sugar- 2 cups
Water-5 tablespoons
Butter-1 tablespoon
Vanilla extract-1 teaspoon
Pinch cream of tartar
Method:
Liquefy the sugar in the water. Add the butter and cook without stirring to 290 degrees. Then, pour the extract and cream of tartar into a buttered pan. When cooled enough, butter your hands and pull until it turns white. Draw out on counter and cut into minute pieces and enfold them in wax paper. Here are your taffies ready. Are you ready to savor them?
