Pulled Maple Taffy

Pulled Maple Taffy

  • Preparation 40 min
  • Cooking 15 min
  • Cooling 30 min
  • Servings 1
  • Makes 7 dozen

This recipe was inspired by the taffy made in Quebec to honour Saint Catherine, except we used maple syrup instead of molasses. Imagine saltwater taffy, but a little harder.

Featured in RICARDO Magazine FALL 2017 (p. 126)
  • Vegetarian
  • Nut-free
  • Gluten-free
  • Egg-free



    • 1/2 cup (105 g) lightly packed brown sugar
    • 1/2 cup (105 g) sugar
    • 1/2 cup (125 ml) maple syrup
    • 1/2 cup (125 ml) corn syrup
    • 2 tbsp butter
    • 1 tsp (5 ml) cider vinegar


Note from Ricardo

Beware: The hot candy mixture may splatter! Have a cold, wet cloth handy to apply to the skin if needed.

Pulling taffy is lots of fun, but it's best to have a team to help you with the task. Recruit parents, friends and, yes, even pesky siblings, to take a turn.

The taffy will become lighter and shinier as you pull, thanks to the many tiny sugar crystals that form as the candy cools.

Personal Note