Pulled Molasses Taffy Recipes

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MOLASSES TAFFY



Molasses Taffy image

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

7 tablespoons butter, softened, divided
2 cups molasses
1 cup sugar
3/4 cup water
1/2 teaspoon vanilla extract
1/8 teaspoon baking soda

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 :

OLD FASHIONED MOLASSES TAFFY



Old Fashioned Molasses Taffy image

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

2 cups sugar
1 cup molasses
¼ cup water
2 teaspoons white vinegar
2 tablespoons butter
½ teaspoon baking soda

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



Old-Fashioned Molasses Taffy image

this is a very old recipe and not sure how far back it reaches, but it came over from Austria with my great grandparents.

Provided by Linda Kauppinen

Categories     Other Desserts

Number Of Ingredients 6

2 c molasses
1 c sugar
1 c milk
1 Tbsp cider vinegar
2 Tbsp butter
1 tsp baking soda

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.

MOLASSES TAFFY



Molasses Taffy image

Provided by Food Network

Number Of Ingredients 3

2 cups dark molasses
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Steps:

  • Place the molasses in a heavy aluminum saucepan or unlined copper saucepan and bring it to a boil over medium heat. Boil until the molasses reaches the hard-ball stage on a candy thermometer (250 to 266 degrees.) Remove it from the stove and add the butter and vanilla, stirring to mix them in. Pour the candy out onto a well greased piece of confectioner's marble or a well-greased heavy platter or baking sheet and allow it to stand until the candy begins to get hard around the edges. Moisten your hands with ice water. Take a 1/2 cup size ball of taffy into both hands and pull it back and forth until the taffy changes color and becomes golden. When the taffy begins to harden, twist it or braid it into sticks, tie it into knots, or shape it as desired.

TAFFY PULL



Taffy Pull image

Provided by Food Network

Time 1h20m

Yield 45 (1-inch) candies

Number Of Ingredients 7

1 1/2 cups sugar
3/4 cup light corn syrup
2/3 cup water
3/4 teaspoon salt
1 teaspoon vegetable glycerin (sold at most party or natural food stores)
2 tablespoons butter
2 teaspoons lemon juice

Steps:

  • In a large saucepan, stir together the sugar, corn syrup, water, salt, and glycerin with a wooden spoon. Cook over medium heat, stirring now and then until a candy thermometer reads 255 degrees F. Stir in the butter. Pour the mixture onto a greased flat pan and fold over the edges with a spatula to keep them from hardening.
  • When the candy is cool enough to handle, brush with lemon juice. Kids grease their hands with butter, take a lump of taffy, and pull and stretch it until it is light and slightly firm. The longer they stretch, pull, and twist the candy, the more air it will have and the closer to beach taffy it will get. The lump can then be cut with scissors into bite-size pieces. When cool, wrap in waxed paper.

TAFFY



Taffy image

Pull family or friends together for a great taffy pull. It makes a great tradition!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h2m

Yield 4

Number Of Ingredients 7

1 cup sugar
1 tablespoon cornstarch
3/4 cup light corn syrup
2/3 cup water
2 tablespoons butter or margarine
1 teaspoon salt
2 teaspoons vanilla

Steps:

  • Grease square pan, 8x8x2 inches, with butter. Mix sugar and cornstarch in 2-quart saucepan. Stir in corn syrup, water, butter and salt. Heat to boiling over medium heat, stirring constantly. Cook, without stirring, to 265°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a hard ball that holds its shape but is pliable; remove from heat. Stir in vanilla. Pour into pan.
  • When taffy is just cool enough to handle, pull it with lightly buttered hands until satiny, light in color and stiff. Pull into long strips 1/2 inch wide. Cut strips into 1 1/2-inch pieces, using scissors. (For easier cutting, wipe scissors with vegetable oil.) Wrap pieces individually in plastic wrap or waxed paper (candy must be wrapped to hold its shape).

Nutrition Facts : Calories 30, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg

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

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.

OLD-TIME TAFFY PULL



Old-Time Taffy Pull image

This is a delicious and basic recipe for taffy. Enjoy.

Provided by Monica

Categories     Desserts     Candy Recipes

Yield 16

Number Of Ingredients 10

1 cup white sugar
¼ cup light corn syrup
⅔ cup water
2 tablespoons butter
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons almond extract
½ cup sliced almonds
10 drops green food coloring

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 CANDY (OLE' FASHIONED PULL TAFFY)



Molasses Candy (ole' fashioned pull taffy) image

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

2 cups light molasses
1 cup firmly packed brown sugar
2 tablespoons butter
1/3 cup water
1 tablespoon cider vinegar
1 pinch baking soda

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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