This month I participated in the October Kitchen Challenge hosted by Lindsay over at Love and Olive Oil. The challenge this month: Saltwater Taffy. I was excited to try this challenge because I had never made Saltwater Taffy before (although I've eaten plenty of it in my day!) and because October is the month of all things sticky and sweet. Making your own taffy isn't particularly complicated. There are very few ingredients and only a handful of steps. But the part that makes this challenging is cooking the sugar. If you have ever made your own confections at home, then you know that you can quickly go from making a delicious sugary syrup to something burnt, hard and unappetizing. An accurate thermometer is a must here. I cooked my sugar to the "hard-ball stage" and it was plenty firm and chewy. But some recipes I found cooked theirs to the "soft-crack stage", which will result in a harder piece of taffy. I didn't cook a batch of taffy to the soft-crack stage so I can't say this

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