This was my first attempt at making taffy. It wasn’t easy, but I don’t think candy ever is your first time trying it. The secret to taffy seems to be cooking it slowly but also hot enough to keep it at a constant boil. You can use a candy thermometer but you probably only need it the first time to understand the process, but now that I’ve done it, I can tell that when the bubbles can no longer surface but instead go around the base of the mix, then you are about 10 minutes away from pulling it out of the pan to cool off.
I didn’t let it cool off enough, which made it hard to handle for one, and it also didn’t set up well when it was hot, but got a lot more firm as it cooled off. So I didn’t twist it and make it pretty but just opted to wrap it in wax paper before it permanently stuck to my fingers.