Old Fashioned Molasses Taffy Recipes

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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



Old Fashioned Molasses Taffy image

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

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

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



Molasses Taffy image

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 :

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

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



Pulled Molasses Taffy image

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.

5 teaspoons butter, softened, divided
1/4 cup water
1-1/4 cups packed brown sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1/3 cup molasses

MOLASSES TAFFY

Provided by Food Network

Number Of Ingredients 3



Molasses Taffy image

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.

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

OLD FASHIONED MOLASSES TAFFY

From my collection of handwritten recipes 1970's. Note: No time is given for cooking. Use a candy thermometer and cook until it reads brittle stage. Pulling depends on how many are doing it.

Provided by CJAY8248

Categories     Candy

Time 1h30m

Yield 50 pieces candy, 50 serving(s)

Number Of Ingredients 7



Old Fashioned Molasses Taffy image

Steps:

  • Cook sugars, molasses and water together until brittle over low heat, stirring frequently to prevent burning. Remove from heat, add butter, soda and salt, stirring just enough to mix. Pour into large greased pan and allow to stand until cool enough to handle. Butter fingers and pull until firm and light yellow. Stretch into a rope, twist and cut into 1" lengths.

Nutrition Facts : Calories 75.2, Fat 0.9, SaturatedFat 0.6, Cholesterol 2.4, Sodium 27.7, Carbohydrate 17.3, Sugar 14.7

1 cup sugar
3/4 cup brown sugar
2 cups molasses
1 cup water
1/4 cup butter
1/8 teaspoon baking soda
1/4 teaspoon salt

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     Candy

Time 40m

Yield 30

Number Of Ingredients 6



Old Fashioned Molasses Taffy image

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

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

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