Tonys Molasses Switchel Recipes

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

Ingredients

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

TONYS MOLASSES SWITCHEL

TONYS MOLASSES SWITCHEL image

Categories Drink

Yield 1 Gallon

Number Of Ingredients 8

Ingredients

2 quarts water, plus approximately 2 more quarts (all at room temperature)
1/2 cup dark molasses
1 1/4 cups granulated sugar
1/2 cup apple cider vinegar
2 oz. raw ginger juice
1 gram champagne yeast
3/4 tsp. cream of tartar
Tools: large pot, 1-gallon container, small measuring cup, wooden spoon, 8 16-oz. flip-top bottles (washed and sanitized)

Steps:

Combine 2 quarts of water, molasses, sugar, cider vinegar, and ginger juice in a large pot over high heat and bring to a boil. Reduce heat to medium-low and let simmer for 15 minutes. Remove from heat, let cool to room temperature and transfer into a 1-gallon container. In a small measuring cup, rehydrate the yeast according to packet instructions, and add yeast mixture to 1-gallon container. Add the cream of tartar and additional water to make mixture 1 full gallon. Stir very well to ensure even distribution of yeast and all ingredients. Fill each flip-top bottle with switchel. Cap and place in a dark room at room temperature. After 44-48 hours, place bottle in the refrigerator-don't open bottles until fully chilled! Keep refrigerated for up to 2 weeks.

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