1964
Fresh Water Taffy
Gary McClellan started his first fudge shop in 1964 with one simple goal in mind: to create Michigan made products for Michigan made folks. One key element of this goal was differentiating his Taffy from the rest of the world’s, who were almost entirely selling “Salt Water Taffy”. Gary was proud of his home and proud of the beautiful Great Lakes that he got to watch flow together through the famous Soo Lockes. So he decided to embrace the Fresh Water around him and include it in his “Fresh Water Taffy”.
Today
Frankenmuth Taffy Kitchen
Through lots of trial and a little bit of error, Gary created his first successful batch of Taffy. Through more research he learned all of the variables that can affect Taffy such as humidity, cooking temperatures and the temperatures of your cooling tables. That same recipe that he created back in 1964 is still the same recipe we use to this day at The Frankenmuth Taffy Kitchen.
