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
GRANDMAMA PAMPAS' OLD-FASHION PULL MINTS
These mints are so good! They're the soft, melt-in-your mouth kind that remind you of trips to your grandparents' house. Yum! This is best done on a marble slab, but can be done on a very clean baking sheet, although it may affect the temperature of the candy.
Provided by AMY CATES
Categories Desserts Candy Recipes Mints
Time 1h
Yield 48
Number Of Ingredients 6
Steps:
- Place sugar and 3 tablespoons butter into a large heavy-bottomed pot over medium heat. Pour the boiling water over, and stir to dissolve. Allow the mixture to come to a rolling boil. It will boil up in the pot as if it is going to boil over, but it will settle down. Use some of the remaining butter to butter a marble slab.
- When the sugar mixture reaches the soft crack stage of 270 to 280 degrees F (132 to 140 degrees C), remove from the heat immediately. Pour onto the buttered marble slab. Add peppermint oil and food coloring if desired. Butter your hands, and start pulling up pieces of the sugar blob. Keep stretching so that it will not set up. Continue to stretch until it has lost it's shine and is stringier.
- Pull the candy out into one long string, and cut into 1 inch segments using scissors. Store candies in an airtight tin.
Nutrition Facts : Calories 56.9 calories, Carbohydrate 12.5 g, Cholesterol 2.5 mg, Fat 1 g, SaturatedFat 0.6 g, Sodium 7 mg, Sugar 12.5 g
GRANDMAMA' OLD-FASHION PULL MINTS
Steps:
- Place sugar and 3 tablespoons butter into a large heavy-bottomed pot over medium heat. Pour the boiling water over, and stir to dissolve. Allow the mixture to come to a rolling boil. It will boil up in the pot as if it is going to boil over, but it will settle down. Use some of the remaining butter to butter a marble slab. When the sugar mixture reaches the soft crack stage of 270 to 280 degrees F (132 to 140 degrees C), remove from the heat immediately. Pour onto the buttered marble slab. Add peppermint oil and food coloring if desired. Butter your hands, and start pulling up pieces of the sugar blob. Keep stretching so that it will not set up. Continue to stretch until it has lost it's shine and is stringier. Pull the candy out into one long string, and cut into 1 inch segments using scissors. Store candies in an airtight tin.
GRANDMAMA PAMPAS' OLD-FASHION PULL MINTS
These mints are so good! They're the soft, melt-in-your mouth kind that remind you of trips to your grandparents' house. Yum! This is best done on a marble slab, but can be done on a very clean baking sheet, although it may affect the temperature of the candy.
Provided by Amy Wood Cates
Categories Mint Candy
Time 1h
Yield 48
Number Of Ingredients 6
Steps:
- Place sugar and 3 tablespoons butter into a large heavy-bottomed pot over medium heat. Pour the boiling water over, and stir to dissolve. Allow the mixture to come to a rolling boil. It will boil up in the pot as if it is going to boil over, but it will settle down. Use some of the remaining butter to butter a marble slab.
- When the sugar mixture reaches the soft crack stage of 270 to 280 degrees F (132 to 140 degrees C), remove from the heat immediately. Pour onto the buttered marble slab. Add peppermint oil and food coloring if desired. Butter your hands, and start pulling up pieces of the sugar blob. Keep stretching so that it will not set up. Continue to stretch until it has lost it's shine and is stringier.
- Pull the candy out into one long string, and cut into 1 inch segments using scissors. Store candies in an airtight tin.
Nutrition Facts : Calories 56.9 calories, Carbohydrate 12.5 g, Cholesterol 2.5 mg, Fat 1 g, SaturatedFat 0.6 g, Sodium 7 mg, Sugar 12.5 g
GRANDMAMA PAMPAS' OLD-FASHION PULL MINTS
These mints are so good! They're the soft, melt-in-your mouth kind that remind you of trips to your grandparents' house. Yum! This is best done on a marble slab, but can be done on a very clean baking sheet, although it may affect the temperature of the candy.
Provided by Amy Wood Cates
Categories Mint Candy
Time 1h
Yield 48
Number Of Ingredients 6
Steps:
- Place sugar and 3 tablespoons butter into a large heavy-bottomed pot over medium heat. Pour the boiling water over, and stir to dissolve. Allow the mixture to come to a rolling boil. It will boil up in the pot as if it is going to boil over, but it will settle down. Use some of the remaining butter to butter a marble slab.
- When the sugar mixture reaches the soft crack stage of 270 to 280 degrees F (132 to 140 degrees C), remove from the heat immediately. Pour onto the buttered marble slab. Add peppermint oil and food coloring if desired. Butter your hands, and start pulling up pieces of the sugar blob. Keep stretching so that it will not set up. Continue to stretch until it has lost it's shine and is stringier.
- Pull the candy out into one long string, and cut into 1 inch segments using scissors. Store candies in an airtight tin.
Nutrition Facts : Calories 56.9 calories, Carbohydrate 12.5 g, Cholesterol 2.5 mg, Fat 1 g, SaturatedFat 0.6 g, Sodium 7 mg, Sugar 12.5 g
GRANDMAMA PAMPAS' OLD-FASHION PULL MINTS
These mints are so good! They're the soft, melt-in-your mouth kind that remind you of trips to your grandparents' house. Yum! This is best done on a marble slab, but can be done on a very clean baking sheet, although it may affect the temperature of the candy.
Provided by AMY CATES
Categories Mint Candy
Time 1h
Yield 48
Number Of Ingredients 6
Steps:
- Place sugar and 3 tablespoons butter into a large heavy-bottomed pot over medium heat. Pour the boiling water over, and stir to dissolve. Allow the mixture to come to a rolling boil. It will boil up in the pot as if it is going to boil over, but it will settle down. Use some of the remaining butter to butter a marble slab.
- When the sugar mixture reaches the soft crack stage of 270 to 280 degrees F (132 to 140 degrees C), remove from the heat immediately. Pour onto the buttered marble slab. Add peppermint oil and food coloring if desired. Butter your hands, and start pulling up pieces of the sugar blob. Keep stretching so that it will not set up. Continue to stretch until it has lost it's shine and is stringier.
- Pull the candy out into one long string, and cut into 1 inch segments using scissors. Store candies in an airtight tin.
Nutrition Facts : Calories 56.9 calories, Carbohydrate 12.5 g, Cholesterol 2.5 mg, Fat 1 g, SaturatedFat 0.6 g, Sodium 7 mg, Sugar 12.5 g
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