Step back in time and rediscover a taste of nostalgia with our comprehensive guide to creating the perfect old-fashioned molasses taffy moms. This classic candy, reminiscent of simpler times, is not just a treat but a culinary journey into the heart of tradition. Whether you're a seasoned cook or a novice in the kitchen, get ready to embark on a sweet adventure as we unravel the secrets to making this timeless confection. From selecting the right ingredients to mastering the delicate art of cooking and pulling the taffy, our detailed instructions will lead you to a delightful outcome that will bring joy to your taste buds and warm memories to your kitchen.
Let's cook with our recipes!
MOLASSES PULL TAFFY
An old fashioned candy recipe that's great fun to make with kids.
Provided by Crosby Molasses
Number Of Ingredients 7
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 TAFFY
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
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 TAFFY
Steps:
- In heavy, shallow saucepan, combine sweetened condensed milk, molasses and salt.
- Cook over medium heat; stir constantly to 235 degrees F. on candy thermometer or until a little dropped into very cold water forms a semi-firm ball which holds it shape when taken from the water.
- Immediately remove from heat. Pour into a buttered 8-inch square pan. Let stand until cool enough to handle.
- Pull taffy between buttered fingers until shiny and light colored. Twist into a rope about 3/4-inch thick. Cut into 1-inch pieces with kitchen scissors. If desired, wrap taffy.
OLD FASHIONED MOLASSES TAFFY
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 Candy
Time 40m
Yield 30
Number Of Ingredients 6
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
OLD FASHIONED MOLASSES TAFFY
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 Candy
Time 40m
Yield 30
Number Of Ingredients 6
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
OLD FASHIONED MOLASSES TAFFY
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 Candy
Time 40m
Yield 30
Number Of Ingredients 6
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
OLD FASHIONED MOLASSES TAFFY
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
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
OLD FASHIONED MOLASSES TAFFY
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 Candy
Time 40m
Yield 30
Number Of Ingredients 6
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
PULLED MOLASSES TAFFY
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
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.
Tips:
- Prepare your workspace: Cover your work surface with parchment paper or a silicone mat to prevent the taffy from sticking.
- Use a heavy saucepan: A heavy saucepan will help to distribute the heat evenly and prevent the taffy from burning.
- Use a candy thermometer: A candy thermometer is essential for making taffy. It will help you to reach the correct temperature for the taffy, which is 270 degrees Fahrenheit (132 degrees Celsius).
- Stir constantly: Stir the taffy constantly while it is cooking to prevent it from burning.
- Be careful when pouring the taffy: The taffy is very hot when it is poured, so be careful not to burn yourself.
- Work quickly: The taffy will start to set quickly once it is poured, so work quickly to shape it into ropes or bars.
- Store the taffy properly: Store the taffy in an airtight container at room temperature. It will keep for up to 2 weeks.
Conclusion:
Old-fashioned molasses taffy is a delicious and easy-to-make candy that is perfect for any occasion. With just a few simple ingredients and a little bit of time, you can create a sweet treat that everyone will love. So next time you're looking for a fun and festive candy to make, give old-fashioned molasses taffy a try.
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