Johnny Bull Taffy

Johnny Bull Taffy

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Debbie Bevan


This recipe came from the kitchen of my Great Aunt Ellen - She never measured anything for it. So we worked it with her and every ingredient before going in was measured. Aunt Ellen was born in England and this was something her mom passed down. It is wonderful taffy but if you have braces be careful - it is not forgiving. Remember once you start cooking - DO NOT STIR the pot at all! Important or the taffy doesn't come out. The time is estimated because it depends how long it takes to get to Hard Crack stage on a candy thermometer. ENJOY!


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small party
15 Min
1 Hr
Stove Top


  • 2 lb
    brown sugar
  • 1 lb
    white sugar (2 to 2 1/4 cups)
  • 1/3-2/3 c
    vinegar (plain - enough to cover sugars)
  • 1/3-2/3 c
    water (enough to cover sugars)
  • 1/8 tsp
    salt (or as my aunt would say - a dash)
  • 1/2 lb
    butter (add additional 1-2 tb)
  • 12-16 oz
    walnut pieces

How to Make Johnny Bull Taffy


  1. On a sheet pan or rimmed cookie sheet break up walnuts into pieces and set aside
  2. Add all ingredients except the Butter and Walnuts to pan stir to incorporate but stop when mixed well
    NOTE - the water and vinegar should not exceed 2/3 cup together in mixture -- be careful of the ratio
  3. Bring ingredients to a bubbling state - DO NOT STIR EVER once all starts to cook.
  4. Once mixture is bubbling add the Butter
    DO NOT STIR in butter - it will melt
    NEVER STIR once cooking starts
  5. Boil to a hard crack stage (check with candy thermometer)
  6. Once mixture reaches hard crack stage - remove from heat and pore over Walnuts on cooking sheet and cool
  7. When cook break into pieces and ENJOY!

Printable Recipe Card

About Johnny Bull Taffy

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: English

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