Saltwater taffy
 

Forget the silly T-shirts and buckets of broken shells. The best beach souvenir for generations of vacationers has been a box of fresh saltwater taffy. Licorice swirl, peanut butter, cotton candy, pink lemonade, strawberry and wintergreen are just a few of the flavors that have tempted kids with coins in their pockets.

Saltwater taffy is made by heating sugar, corn syrup, cornstarch, butter and flavorings til the liquid reaches 254 degrees. The substance is poured onto a greased surface. When it's cool enough to touch, working the sticky substance by hand or machine results in long, pliable strands. The strands are pulled, twisted and folded over and over again to aerate the candy. This is what makes it light and chewy. Your teeth should sink easily into fresh taffy; stale taffy will crack them.

It's widely believed that saltwater taffy was introduced to Americans in the 1880s by purveyors along the boardwalk in Atlantic City, N.J. A much repeated story has a tidal flood inundating one candy seller's inventory, and that's where the name was born. More likely, though, the beachside makers used a little saltwater in the mix. Whatever the origin, saltwater taffy is a still a staple at beach confectioners all over the United States.

Article from the St. Petersburg Times: http://www.sptimes.com/2003/06/11/Ta...tions_fr.shtml

The best saltwater taffy I've ever tasted anywhere in the world is at the Goldenrod in York Beach (Short Sands), Maine. They call their taffy Goldenrod Kisses. They are extremely high quality and very tasty.

Several places in Salt Lake City make excellent salt water taffy.
http://www.taffytown.com/