Molasses Fudge Recipes

Steps:

• Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. , Grease the sides of a large heavy saucepan with 1/2 teaspoon butter. Add the sugars, cream, molasses and spices. Cook and stir over medium heat until sugar is dissolved and mixture comes to a boil. Cook over medium-low heat until a candy thermometer reads 240° (soft-ball stage), stirring often. , Remove from the heat. Add vanilla and remaining butter (do not stir). Cool, without stirring, to 110°, about 55 minutes. , Remove thermometer; beat vigorously with a wooden spoon until mixture begins to thicken; add walnuts. Beat until fudge is very thick and mixture begins to lose its gloss, about 10 minutes., Quickly pour into prepared pan. While warm, score into 1-in. squares. When fudge is firm, use foil to lift candy out of pan; cut into squares. Store in an airtight container.

Steps:

• 1. Combine sugar, brown sugar, cream, molasses, and butter. Bring to a boil and boil 2 minutes. Add chocolate.
• 2. Boil 5 minutes longer, stirring until well blended then only enough to prevent burning.
• 3. Remove from heat, add vanilla and stir until mixture is creamy.
• 4. Turn into a buttered pan and chill. Cut into squares.

Steps:

• 1. Mix first 5 ingredients in 2 quart sauce pan over med heat, stirring constantly, to 240°F (soft ball stage) on candy thermometer.
• 2. Remove from heat. Cool until bottom of pan can rest comfortably in palm of hand (110°F on thermometer).
• 3. Add vanilla & beat until firm. Pour into lightly buttered square pan. Cool & cut into squares.

Steps:

• Combine sugar, molasses, corn syrup and milk in a heavy 3 quart saucepan.
• over medium heat cook to 232°F Remove from heat and without stirring add butter (in thin slices) and vanilla. Let rest 1/2 hour or until cool enough to handle. Beat until fudge thickens and loses its gloss. Spread in 8x8-inch buttered pan. Cool and cut into squares.

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.

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.