I noticed that too, and agree with that most likely being Emily’s problem. Taffy should definitely not be cooked to hard-crack stage. I hope the op replies to this at some point and corrects the recipe temperature. Though as long as the ingredients are correct it gives me tons of hope… All the taffy recipes that I’ve found so far call for corn starch, the one ingredient that I don’t currently have… And I’m ready to jump up this second and start making some candy! Guess I’ll be experimenting tonight as the thought of hard candy isn’t as appealing to me right now as something chewy, or at least slightly chewy on the inside with a crunchy outside. You wouldn’t know how I could achieve that by any chance do you? Chewy inside hard outside? My experiments tonight begin with same ingredients but only cooked until soft-crack. Lol as long as it turns out tasty I’ll be happy!

I haven’t tried molds, but I bet your could! Give it a try, and I would love to hear how it works out!

Mmm homemade dum dums! Now that is a good idea!! I am glad you got it figured out :)