Molassescandyolefashionedpulltaffy Recipes

OLD FASHIONED MOLASSES TAFFY

Steps:

• Lightly grease a baking sheet. Bring the sugar, molasses, water, and vinegar to a boil in a saucepan over medium heat. Cook and stir until the sugar has reached the hard ball stage, 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
• Remove from the heat, and stir in the butter and baking soda. Pour the mixture onto the prepared baking sheet, and allow to cool until cool enough to handle, 10 to 15 minutes.
• Once cool enough to handle, fold the taffy in half, then pull to double its original length. Continue folding and pulling until the taffy has turned golden brown, and is too stiff to pull anymore. Cut the taffy into bite sized pieces, and wrap in waxed paper. Store in an airtight container.

MOLASSES PULL TAFFY

Steps:

• In a heavy bottomed pot, combine molasses, sugar, vinegar and water. Bring to a boil and cook, stirring often, until mixture reaches 255 F (or when a small amount dropped in cold water turns hard).
• Remove from heat and add butter, cream of tartar and baking soda. Pour onto a buttered, sided cookie sheet.
• When cool enough to handle, pull pieces of taffy until light in color. (Butter hands before pulling).
• Twist and cut into 1" pieces. Wrap in parchment paper.

OLD FASHIONED MOLASSES CANDY

Steps:

• Butter a jelly roll pan.set aside.
• In a heavy pan, combine sugar,corn syrup and vinegar.
• Cook over low heat till sugar is dissolved, stirring frequently, increase heat to medium.
• cook until candy thermometer reads 245* stirring occasionally.
• Add molasses and remaining butter (2 tbls) and cook, uncovered, until 260*, stirring occasionally --
• Remove from heat and add baking soda, beat well.
• Pour into prepared pan.let stand 5 minutes or cool enough to handle.
• Butter fingers, pull until candy is firm but pliable.
• Color will be light tan.
• When candy is ready for cutting, pull into a 1/2" rope.
• cut in 1" pieces and wrap in waxed paper or colored candy wrappers.

OLD FASHIONED MOLASSES TAFFY

Steps:

• Cook sugars, molasses and water together until brittle over low heat, stirring frequently to prevent burning. Remove from heat, add butter, soda and salt, stirring just enough to mix. Pour into large greased pan and allow to stand until cool enough to handle. Butter fingers and pull until firm and light yellow. Stretch into a rope, twist and cut into 1" lengths.

MOLASSES CANDY (OLE' FASHIONED PULL TAFFY)

Steps:

• In a heavy saucepan, over medium heat, cook all ingredients stirring constantly until sugar is dissolved.
• Continue cooking, stirring occasionally, to the hard ball stage, about 260°F on candy thermometer (or a small amount of mixture dropped into cold water forms a hard ball).
• Pour mixture into a buttered shallow pan and allow to cool.
• When cool enough to handle, rub butter on hands and pull the candy (small portions at a time) until light golden in color and candy has a satin-like finish.
• Pull into long strips 3/4 inch in diameter and cut into 1 inch pieces with a scissors.
• When completely cooled, wrap each piece in waxed paper, twist waxed paper closed at each end.