Salt water taffy is synonymous to summer days on the boardwalks of Jersey. This soft candy is the pride of the Jersey Shore, and we get an inside look at how the treat is made. Salt water taffy was developed in the late 1800s by Joseph Rowling in Atlantic City. Truth is this candy has no salt water in it, and instead got its name from its proximity to beach waters, which obviously contain salt. Stores can run about 2,000 pounds of taffy a day. The process starts with corn syrup and lots of it. Salt water taffy is worked at room temperature, a much lower temperature than hard candy. Candy makers stretch the taffy with machines to add in air. It is then rolled into a log, cut, wrapped and sealed.