Best 3 Old Fashioned Molasses Taffy 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.

OLD-FASHIONED MOLASSES TAFFY

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.

OLD FASHIONED MOLASSES TAFFY- MOM'S RECIPE

Steps:

• 1. Combine all ingredients in a heavy 3 quart saucepan and cook over low heat, stirring until sugar is dissolved. Bring to a boil and then boil gently (stirring all the time) untill candy thermometer registers 266 degrees or to hard boil stage. Pour candy onto a buttered oven proof platter or cookie sheet. Then wait until candy is cool enough to handle. Butter your hands and pull candy back and forth into long ropes, twisting and pulling, until candy changes to a light color and it is too hard to pull any more. Stretch and twist out into ropes about 1/2 inch in thickness, cut with scissors into 1-inch pieces. Wrap in waxed paper. If candy is pulled long enough the taffy will be chewy, and will be taffy, if not you will get molasses hard candies. :)