Peanut Butter Taffy

Preparation info

  • Difficulty


  • Yield:

    300 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Glucose syrup 680 g 24 oz 34%
Sugar 340 g 12 oz 16%
Molasses 270 g 10 oz 14%
Sweetened condensed milk 270 g 10 oz 14%
Salt 2 tsp 2 tsp 1%
Peanut butter 410 g 14 oz 21%
Batch Size 1980 g 70 oz 100%


  1. Combine the glucose syrup, sugar, molasses, and sweetened condensed milk in a heavy saucepan. Cook to 118°C/245°F while stirring constantly.
  2. Remove from the heat, add the salt, and stir to dissolve. Add the peanut butter and stir well to incorporate.
  3. Pour the mixture onto an oiled marble slab. Turn occasionally as the batch cools to a plastic consistency.
  4. Pull the taffy until light in color and texture.
  5. Pull into a rope 1 cm/½ in in diameter. Cut the rope into 25-mm/1-in pieces.
  6. Wrap immediately to maintain shape and protect from humidity.