a baker’s guide to wedding planning

Disclaimer / giving credit where credit’s due: I did not take any of these photos! The following are a selection of our engagement photos by the talented Wilson Lau of Wilson Lau Photography.

making salt water taffy for engagement photo shoot

With 500 days to go, here is the current status of wedding planning, for those who are wondering:

  • Invitations: No idea.
  • Decorations: Haven’t thought about it yet.
  • Bridal party: Ranking your friends is awkward. I guess we should think about this at some point.
  • Guests: We’d like some.
  • Venue: Apparently this is important. We should probably pick one sooner than later.
  • Photography: We have some half-formed thoughts. Maybe.
  • Dinner: No idea.
  • Drinks: How hard can this be? This can wait.
  • Music: Google Play has a “getting married” playlist…
  • Dessert: Wedding cake (tiered coconut cream), a well-stocked candy bar, macarons, apple pie, a doughnut wall, s’mores cookies, cherry cheesecake tarts, butter tarts, chocolate mousse, and brownies.


Also, we know that our wedding favours are going to be salt water taffy.

Salt Water Taffy


  • two thirds cup clear corn syrup
  • one cup sugar
  • one tablespoon cornstarch
  • one tablespoon butter, plus lots of extra (we had a pound on hand—but don’t worry, we didn’t use that much)
  • half cup water
  • half teaspoon salt (we used Maldon)
  • one teaspoon vanilla powder
  • one teaspoon vanilla extract (use clear if you can find it. We used the regular kind, and it dyed our taffy brown)
  • a few drops of food colouring in whatever colour you’d like

You’ll also need

  • A silicone pan (we used a 9×9″)
  • A candy thermometer
  • A medium-sized saucepan
  • Waxed paper, cut into approx. 3.5″ squares


  1. Grease the silicon pan with the butter and set aside.
  2. Combine corn syrup through salt in the medium saucepan, and stir over medium-high heat until everything has dissolved.
  3. Heat until it reaches 250-260 degrees Fahrenheit on the candy thermometer. The temperature will rise quickly and plateau multiple times. Exercise patience.
  4. As soon as it reaches temperature, remove it from the heat and stir in the vanilla (extract and powder) and food colouring (heads up: it’ll end up lighter by the time you’re done, so feel free to err on the generous side). Pour it into the prepared pan.
  5. Set it aside and let it cool for at least an hour—you want it to be cool enough to touch, and there’s nothing worse than burning your hand on sticky candy because you tested it too early. (Speaking from experience.)
  6. When it’s cool, grease your hands well. Then grease them again. (Trust me—you want obscene amounts of butter covering your skin.)
  7. Lift the taffy out of the silicon pan, and then pull it. Keep pulling until your forearms can’t pull any more, and then get someone else to do the same. We pulled our taffy for about 15 minutes.
  8. Pull or roll the taffy into “ropes” the desired thickness of your taffy, and then use a knife to cut them into candy-sized pieces. Roll each piece in a square of waxed paper. (I sprinkled ours with extra Maldon salt before wrapping.)

salt water taffy

Once more, with feeling: I did not take any of these photos! These were a selection of our engagement photos by the talented Wilson Lau of Wilson Lau Photography.

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