How They Did That: Taffy Town
If you’ve ever wondered how they make taffy, you’re in for a treat today. “We produce around 100,000 pounds of candy a week in our busy season,” said Adam Allgaier, the production manager at Taffy Town. “And in our slow season it ranges somewhere in the range of 40,000 to 80,000, depending on the week.
Taffy Town has been in business in Salt Lake for almost a century, and has been making all sorts of flavors of salt water taffy, from the traditional flavors you would expect, to more unusual fare, including buttered popcorn, chili mango, maple bacon, and just this year they have introduced chicken and waffles. “We like to have fun with our flavors,” said Jason Glade, president and CEO.
How do they make the taffy? Let’s walk through the process. It begins with whipping up egg whites. A lot of egg whites. “Once the whipping process is complete, it’s time to pour in the corn syrup and food coloring,” said Allgaier. “And then it’s time to add some palm oil.”
From there, the taffy is poured onto “cooling tables,” which are filled with cold water to chill down the hot taffy before it can be scooped into buckets. Then the taffy goes into the conditioner room and sits overnight. The next morning, the taffy is moved into the cut/wrap/design area, where it is is cut and shaped and individually wrapped to make ready for shipping.
Glade comes from four generations of taffy makers, and is very proud of what he does. “I’ve grown up making candy and it’s always been special to me,” he said. “I find it a challenge and a great love to keep this business going. I love coming in every day and seeing new things we can do.”
Is there something that you’ve always wondered “How do they make that?” Leave a comment for Gephardt Daily.
