Old Fashioned Molasses 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:

• 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.

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.

Steps:

• Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside., In a heavy small saucepan, combine corn syrup and sugar. Bring to a boil over medium heat. Add remaining butter; stir until melted. Cook and stir until a candy thermometer reads 250° (hard-ball stage)., Remove from the heat; stir in the extract, salt and food coloring. Pour into prepared pan. Let stand for 5-10 minutes or until cool enough to handle. Divide into four portions., With well-buttered fingers, quickly pull one portion of candy until firm but pliable (color will become light pink). Pull into a 1/2-in.-wide rope. Repeat with remaining candy. Cut into 1-in. pieces. Wrap each in waxed paper.

Steps:

• Butter one 8 inch square pan; set aside.
• In a 2 quart saucepan over medium heat, combine the sugar, corn syrup, water, butter, cornstarch and salt. Mix together well and bring to a boil. Heat without stirring until a candy thermometer reads 250 degrees F (120 degrees C).
• Remove from heat; stir in vanilla, almond extract, almonds and food color. Pour into pan. Let stand until cool enough to handle. (Taffy should be lukewarm in center as well as at the edges.)
• At this point, fold, double and pull the taffy until it is light in color and stiff. Butter hands lightly if taffy begins to stick. Cut taffy into pieces with scissors and wrap the pieces with plastic wrap to maintain shape.

Steps:

• Mix sugar, vinegar, and water in a medium saucepan; stir well before putting on the stove. Cook over low heat about 8 to 10 minutes until it reaches (228F) the softball stage.
• Add butter or margarine and vanilla.
• Pour the mixture into a buttered platter and let it cool enough so you can handle it. Butter your hands well (important! keep enough butter on your hands otherwise you'll stick), pick up the blob and begin to pull it. The more you pull the whiter it gets.
• When it has reached the right consistency, cut into small pieces with a pair of scissors (easier to use for this than a knife.)

Steps:

• 1. Butter the sides of a heavy 3-qt saucepan..In the pan combine sugar, molasses, water, butter, and corn syrup...Cook over medium heat, stirring constantly so as not to scorch the ingredients...till sugar is dissolved...
• 2. Continue cooking and stirring over medium heat, to 265* (candy thermometer)Hard Ball Stage in a cold glass of water...with out stirring now, mixture should boil gently over entire surface(not rolling boil)Pour onto buttered platter or shallow baking pan (cookie sheet)...
• 3. Cool 15 to 20 minutes or till easy to handle...(this where the kids come in) Butter your hands lightly and pull candy till light in color and difficult to pull...
• 4. On a counter top rub and twist candy into ropes, 1/2 inch in diameter... With buttered scissors, cut candy into bite size pieces...Wrap each piece in wax paper and twist or you can use clear plastic wrap...
• 5. Makes 1 1/2 pounds of candy....You may add flavors to it or food coloring to it before cooking....