Molasses Candy Ole Fashioned Pull Taffy Recipes

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.

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.

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.

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.