Molassescandyolefashionedpulltaffy Recipes

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OLD-FASHIONED MOLASSES CANDY



Old-Fashioned Molasses Candy image

This hard candy was always the first thing to sell out at fundraisers we held back when I was in high school. I still make the melt-in-your-mouth morsels every Christmas.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 1-1/2 pounds.

Number Of Ingredients 6

3 tablespoons butter, softened, divided
1 cup sugar
3/4 cup light corn syrup
2 teaspoons cider vinegar
3/4 cup molasses
1/4 teaspoon baking soda

Steps:

  • Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over low heat until sugar is dissolved, stirring frequently. Increase heat to medium; cook until a candy thermometer reads 245° (firm-ball stage), stirring occasionally. , Add molasses and remaining butter. Cook, uncovered, until a candy thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat. Add baking soda; beat well., Pour into prepared pan. Let stand for 5 minutes or until cool enough to handle. Butter fingers; quickly pull candy until firm by pliable (color will be light tan). When candy is ready for cutting, pull into a 1/2-in. rope. Cut into 1-in. pieces. Wrap each in waxed paper or colored candy wrappers.

Nutrition Facts :

OLD FASHIONED MOLASSES TAFFY



Old Fashioned Molasses Taffy image

Have an old fashioned taffy pull with this delicious old time recipe. I used to make this 40 years ago when I was 9!

Provided by TeriNewman

Categories     Desserts     Candy Recipes

Time 40m

Yield 30

Number Of Ingredients 6

2 cups sugar
1 cup molasses
¼ cup water
2 teaspoons white vinegar
2 tablespoons butter
½ teaspoon baking soda

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.

Nutrition Facts : Calories 90.1 calories, Carbohydrate 21.5 g, Cholesterol 2 mg, Fat 0.8 g, SaturatedFat 0.5 g, Sodium 30.5 mg, Sugar 19.4 g

MOLASSES PULL TAFFY



Molasses Pull Taffy image

An old fashioned candy recipe that's great fun to make with kids.

Provided by Crosby Molasses

Number Of Ingredients 7

½ cup Crosby's Fancy Molasses
1 ½ cups sugar
1 ½ Tbsp. vinegar
½ cup water
¼ tsp. cream of tartar
¼ cup butter
1/8 tsp. baking soda

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



Old Fashioned Molasses Candy image

Make and share this Old Fashioned Molasses Candy recipe from Food.com.

Provided by grandma2969

Categories     Candy

Time 1h

Yield 1 1/2 pounds

Number Of Ingredients 6

3 tablespoons butter, softened
1 cup granulated sugar
3/4 cup light corn syrup
2 teaspoons cider vinegar
3/4 cup molasses
1/4 teaspoon baking soda

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.

Nutrition Facts : Calories 1692.2, Fat 23.5, SaturatedFat 14.6, Cholesterol 61.1, Sodium 541.7, Carbohydrate 390.2, Sugar 272.4, Protein 0.2

OLD-FASHIONED MOLASSES TAFFY



Old-Fashioned Molasses Taffy image

this is a very old recipe and not sure how far back it reaches, but it came over from Austria with my great grandparents.

Provided by Linda Kauppinen

Categories     Other Desserts

Number Of Ingredients 6

2 c molasses
1 c sugar
1 c milk
1 Tbsp cider vinegar
2 Tbsp butter
1 tsp baking soda

Steps:

  • 1. Mix together all ingredients except baking soda. Stir over low heat until sugar is dissolved. Bring to a boil, without stirring further. When mixture reaches the hard ball stage (265 degrees - when a small piece dropped into cold water forms a hard ball). Remove from heat, stir in soda and pour into buttered baking pan.
  • 2. Butter hands and keep hands buttered throughout the pulling process. When taffy is cool enough to handle (but not too cool!)Careful now since even though it is cooled enough to handle it can still bring up blisters, cut in long pieces and pull and fold with a partner until candy becomes satiny, stiff and light in color (about 10 to 15 minutes). Finished strips should be pulled to about 1/2 inch wide. Cut in lengths of 1 12 inches and wrap individual pieces in waxed paper.

PULLED MOLASSES TAFFY



Pulled Molasses Taffy image

Meet the Cook: French-Canadian children traditionally make this soft, chewy taffy on November 25, the feast day of St. Catherine. Bert, my husband, and I farm on the largest of the Thousand Islands. Often some of our nine children, 18 grandchildren and three great-grandchildren get in on the fun of pulling the taffy. -Betty Woodman, Wolfe Island, Ontario

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 14-1/2 dozen.

Number Of Ingredients 6

5 teaspoons butter, softened, divided
1/4 cup water
1-1/4 cups packed brown sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1/3 cup molasses

Steps:

  • Butter a 15x10x1-in. pan with 3 teaspoons butter; set aside. In a heavy saucepan, combine the water, brown sugar, vinegar and salt. Bring to a boil over medium heat. Cook and stir until a candy thermometer reads 245° (firm-ball stage), stirring occasionally. Add molasses and remaining butter. Cook, uncovered until a candy thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat; pour into prepared pan. Cool for 5 minutes or until cool enough to handle., With buttered fingers, quickly pull half of the candy until firm but pliable. Pull and shape into a 1/2-in. rope. Cut into 1-1/4-in. pieces. Repeat with remaining taffy. Wrap pieces individually in foil or waxed paper; twist ends. Store in airtight containers in the refrigerator. Remove from the refrigerator 30 minutes before serving.

Nutrition Facts : Calories 17 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 11mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

MOLASSES TAFFY



Molasses Taffy image

Provided by Food Network

Number Of Ingredients 3

2 cups dark molasses
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Steps:

  • Place the molasses in a heavy aluminum saucepan or unlined copper saucepan and bring it to a boil over medium heat. Boil until the molasses reaches the hard-ball stage on a candy thermometer (250 to 266 degrees.) Remove it from the stove and add the butter and vanilla, stirring to mix them in. Pour the candy out onto a well greased piece of confectioner's marble or a well-greased heavy platter or baking sheet and allow it to stand until the candy begins to get hard around the edges. Moisten your hands with ice water. Take a 1/2 cup size ball of taffy into both hands and pull it back and forth until the taffy changes color and becomes golden. When the taffy begins to harden, twist it or braid it into sticks, tie it into knots, or shape it as desired.

OLD FASHIONED MOLASSES TAFFY



Old Fashioned Molasses Taffy image

From my collection of handwritten recipes 1970's. Note: No time is given for cooking. Use a candy thermometer and cook until it reads brittle stage. Pulling depends on how many are doing it.

Provided by CJAY8248

Categories     Candy

Time 1h30m

Yield 50 pieces candy, 50 serving(s)

Number Of Ingredients 7

1 cup sugar
3/4 cup brown sugar
2 cups molasses
1 cup water
1/4 cup butter
1/8 teaspoon baking soda
1/4 teaspoon salt

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.

Nutrition Facts : Calories 75.2, Fat 0.9, SaturatedFat 0.6, Cholesterol 2.4, Sodium 27.7, Carbohydrate 17.3, Sugar 14.7

MOLASSES CANDY (OLE' FASHIONED PULL TAFFY)



Molasses Candy (ole' fashioned pull taffy) image

Make and share this Molasses Candy (ole' fashioned pull taffy) recipe from Food.com.

Provided by Dee514

Categories     Candy

Time 25m

Yield 1 1/2 Pounds (approx.)

Number Of Ingredients 6

2 cups light molasses
1 cup firmly packed brown sugar
2 tablespoons butter
1/3 cup water
1 tablespoon cider vinegar
1 pinch baking soda

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.

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