The big difference is that when it was cold you could crack it and eat it in small broken pieces.  Before being mass produced and individually packaged for mass distribution and resale, Bonomo's was sold to Woolworth stores in large sheets and clerks would use a hammer to break off pieces that were sold by the pound.

Taffy is actually a French creation.  Therefore, French, or in this case "Turkish" taffy, is a regular sugar taffy or in the confectionary trade, technically known as a "short nougat."  This is in differentiation from salt water or molasses-based taffy.

In case you want to try and whip up a batch, here is a recipe that you will find as similar.  Or, you can skip the hassle and purchase Doscher's French Chew Taffy.  Click here for more information.

"Turkish" Taffy Recipe

Ingredients:

• 2 cups of white sugar
• 2/3 cup light Karo syrup
• 1/3 cup water
• 2 tablespoons margarine
• 1-3/4 teaspoons vanilla flavoring (or flavoring of choice)
• food coloring if desired

Instructions:

• Combine sugar, Karo syrup, water and margarine in large saucepan.
• Bring to a boil over medium heat, until sugar is dissolved.
• Stir constantly
• Continue to boil until mixture reaches firm ball stage (270°F on a candy thermometer).
• Remove from heat.
• Stir in desired flavorings and food color.
• Let mixture stand until cool enough to handle.
• Pull taffy with well greased hands until it is light and no longer shiny.
• Spread onto waxed paper and cut into rectangular (candy bar size) pieces.

Or

• Stretch into a rope or coil about 1/2 inch in diameter and cut into 1/2 inch pieces with scissors.
• Store in airtight container.