1776 MOLASSES DUMPLINGS
Make and share this 1776 Molasses Dumplings recipe from Food.com.
Provided by Carol Cooper
Categories Dessert
Time 10m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Mix-dumplings and roll to one inch thickness. Cut with small cutter.
- Drop 2 or 3 at a time in hot fat.
- Have ready another kettle of boiling molasses, as soon as fried, drop into boiling molasses
- Remove and drain.
Nutrition Facts : Calories 46.6, Fat 0.7, SaturatedFat 0.4, Cholesterol 1.4, Sodium 153.4, Carbohydrate 8.5, Fiber 0.3, Protein 1.3
OLD-FASHIONED MOLASSES CANDY
This hard candy was always the first thing to sell out at fundraisers we held back when I was in high school. I still make the melt-in-your-mouth morsels every Christmas.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over low heat until sugar is dissolved, stirring frequently. Increase heat to medium; cook 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. Add baking soda; beat well., Pour into prepared pan. Let stand for 5 minutes or until cool enough to handle. Butter fingers; quickly pull candy until firm by pliable (color will be light tan). When candy is ready for cutting, pull into a 1/2-in. rope. Cut into 1-in. pieces. Wrap each in waxed paper or colored candy wrappers.
Nutrition Facts :
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