Saltwatertaffy was developed in the late 1800s by Joseph Rowling in Atlantic City. Truth is this taffy has no saltwater in it, and instead got its name from its proximity to beach waters, which obviously contain salt. Stores can run about 2,000 pounds of taffy a day. The process starts with corn syrup and lots of it. Saltwatertaffy is worked at room temperature, a much lower temperature than hard candy. If the saltwatertaffy is fruit flavored, then citric acid and coloring is added. A cooling machine stretches the taffy while liquid flavor is added. Candy makers stretch the taffy to add in air. That gives the taffy a chewy consistency. Next, the batch is placed into a batch roller and turned into a cylindrical shape. It is then cut, wrapped and sealed.
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