There are three kinds of taffies--glucose (jochong), black taffy and white taffy. Glucose is made by the method of fermenting the materials with malt, black taffy by the method of boiling down and cooling glucose and white taffy by the method of extending the black taffy repeatedly.

In order to give a flavor to taffy, it is coated with various materials such as sesame, pine nuts, walnut, black pepper, cinnamon, powdered ginger, pounded jujube.

According to coating materials, taffy is called jujube taffy, chestnut taffy, walnut taffy, bean taffy and sesame taffy and so on.

The glucose is used for processing dishes and making medicines and black taffy is mainly taken as a snack.

The taffy mixed with cinnamon, dried ginger, agarophyte, Japanese apricot and the like is used as expectorant.

Taffy is not so sweet but tasty and nutritive.

It had been well-known to foreign countries as a special food from olden times.

Now the Korean people are making taffy with potato and other materials.