Best 2 Pulled Molasses Taffy Recipes

Welcome to the realm of culinary artistry, where we embark on a journey to discover the secrets behind crafting the perfect pulled molasses taffy. This decadent treat, with its rich flavor and chewy texture, is a nostalgic delight that has captured the hearts of sweet enthusiasts for generations. In this comprehensive guide, we will unravel the culinary wisdom behind creating this delectable confection, taking you through a step-by-step process that ensures success in your kitchen adventures. Whether you are a seasoned baker seeking to perfect your skills or a novice cook eager to explore new culinary horizons, this article will equip you with the knowledge and confidence to create pulled molasses taffy that will tantalize taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

FROM QUEBEC - PULLED MOLASSES TAFFY

From Quebec - Pulled Molasses Taffy image

This recipe is posted for play in Culinary Quest - Quebec. The recipe is from "Laura Secord Canadian Cookbook". A well loved book with many treasured recipes. This recipe brings back many fond memories of making this with ma mere and grandmere, when I was a young girl. They would laugh and tease me because my hair was the same...

Provided by Baby Kato

Categories Candies

Time 25m

Number Of Ingredients 6

Ingredients

2 cups lightly packed brown sugar
2 cups molasses
1 tbsp butter
2 tbsp vinegar
1/2 cup water
1/2 tsp baking soda

Steps:

1. Butter a jelly roll pan thoroughly.
2. In a large pan add brown sugar, molasses, butter, vinegar and 1/2 cup of water. Bring to a boil, stirring until sugar is melted.
3. Continue boiling, without stirring, until a drop in cold water separates into threads (260 F on a candy thermometer).
4. Stir in the baking soda.
5. Pour the mixture into the buttered pan. With a metal spatula, fold over from edges until cool enough to handle.
6. Butter your hands and quickly pull and fold the taffy back on itself.
7. Do this until the color starts to lighten, then twist, continuing to pull as long as possible.
8. Twist into lengths and cut into pieces. (If the taffy becomes too hard to pull, warm in the oven for a few minutes).
9. Wrap the individual candy pieces in wax paper.

Tips:

To ensure your taffy is the perfect consistency, start by testing the temperature of the sugar mixture with a candy thermometer. Once it reaches 300°F, immediately pour it onto a greased surface.
Add a splash of lemon juice or cream of tartar to your sugar mixture. This helps prevent crystallization and gives your taffy a smooth texture.
To prevent your taffy from becoming too sticky, add a little bit of cornstarch to the work surface before pouring the hot sugar mixture onto it.
If you're having trouble pulling your taffy, try warming it up slightly in the microwave or over a low heat source. This will make it more pliable and easier to work with.
Get creative with your flavors! Try adding different extracts, such as vanilla, peppermint, or almond, to your taffy for a unique taste.

Conclusion:

Making molasses taffy is a fun and easy project that's perfect for people of all ages. With just a few simple ingredients and a little bit of patience, you can create a delicious and nostalgic treat that everyone will love. So next time you're looking for a sweet snack, give molasses taffy a try!