Molasses Coconut Chews Recipes

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MOLASSES COCONUT CHEWS

anoter great recipe from Crosby Molasses - these bars are so delicious - The original recipe called for 1 cup molasses, and I found that a bit overwhelming, so I cut it back to 1/2 cup, if you want more of the molasses flavor, then use more -

Provided by Chef mariajane

Categories     Bar Cookie

Time 35m

Yield 48 bars

Number Of Ingredients 9



Molasses Coconut Chews image

Steps:

  • Melt butter or margarine, add sifted dry ingredients. Stir in molasses, vanilla, and egg. whites. Mix well. Stir in coconut. Spread in 2 greased 8-inch square pans, lined with waxed paper, greased and lightly floured.
  • Bake at 350F for 30-35 minutes. When cool cut each cake into 24 bars.
  • Store in closed containers.

Nutrition Facts : Calories 76.7, Fat 2.5, SaturatedFat 1.9, Cholesterol 3.4, Sodium 42.6, Carbohydrate 12.9, Fiber 0.2, Sugar 7.6, Protein 0.9

1/3 cup butter or 1/3 cup margarine
2 cups sifted cake flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/2 cup molasses
1/4 teaspoon vanilla
4 egg whites, unbeaten
1 3/4 cups moist shredded coconut

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



Old-Fashioned Molasses Candy image

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 :

3 tablespoons butter, softened, divided
1 cup sugar
3/4 cup light corn syrup
2 teaspoons cider vinegar
3/4 cup molasses
1/4 teaspoon baking soda

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