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 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.
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.
OLD-TIME TAFFY PULL
This is a delicious and basic recipe for taffy. Enjoy.
Provided by Monica
Categories Desserts Candy Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Butter one 8 inch square pan; set aside.
- In a 2 quart saucepan over medium heat, combine the sugar, corn syrup, water, butter, cornstarch and salt. Mix together well and bring to a boil. Heat without stirring until a candy thermometer reads 250 degrees F (120 degrees C).
- Remove from heat; stir in vanilla, almond extract, almonds and food color. Pour into pan. Let stand until cool enough to handle. (Taffy should be lukewarm in center as well as at the edges.)
- At this point, fold, double and pull the taffy until it is light in color and stiff. Butter hands lightly if taffy begins to stick. Cut taffy into pieces with scissors and wrap the pieces with plastic wrap to maintain shape.
Nutrition Facts : Calories 97.6 calories, Carbohydrate 17.5 g, Cholesterol 3.8 mg, Fat 3 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 1 g, Sodium 158.8 mg, Sugar 14 g
MOLASSES TAFFY
When I was growing up, we'd have taffy pulling parties. The more experienced taffy pullers could make the long strips of shiny candy pop as they worked it into rope-like streamers.-Sherrill Bennett, Rayville, Louisiana
Provided by Taste of Home
Categories Desserts
Time 2h
Yield about 12-1/2 dozen.
Number Of Ingredients 6
Steps:
- Butter a 15x10x1-in. pan with 3 tablespoons butter; set aside. In a heavy saucepan over medium heat, bring the molasses, sugar and water to a boil. cook and stir until a candy thermometer reads 245° (firm-ball stage), stirring occasionally., Add the vanilla, baking soda and remaining butter. Cover and cook for 3 minutes. Uncover and cook until the thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat; pour into prepared pan. Cool on a wire rack for 15 minutes or until cool enough to handle., With buttered fingers, quickly pull half of the taffy 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 each piece in foil, colored candy wrappers or waxed paper.
Nutrition Facts :
MOLASSES CANDY (OLE' FASHIONED PULL TAFFY)
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
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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