Old Fashioned Molasses Taffy- Mom's Recipe
Mom would get us started and cook up the candy. After it cooked enough us kids would be assigned to pull the taffy. It never worked out. We got tired long before the candy was pulled enough and ended up with hard candy instead of the chewy taffy we wanted.
Mom made some good candy but she could never do it all herself. After 3 or 4 years we decided to forgo the Christmas taffy and made fudge instead. :)
This is a good recipe but it does take work to get it right.
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- 1/2 c
- 2 c
- 1 c
- dark molasses
- 1 1/2 c
- 1 1/4 c
- light karo syrup
1Combine all ingredients in a heavy 3 quart saucepan and cook over low heat, stirring until sugar is dissolved. Bring to a boil and then boil gently (stirring all the time) untill candy thermometer registers 266 degrees or to hard boil stage.
Pour candy onto a buttered oven proof platter or cookie sheet. Then wait until candy is cool enough to handle. Butter your hands and pull candy back and forth into long ropes, twisting and pulling, until candy changes to a light color and it is too hard to pull any more.
Stretch and twist out into ropes about 1/2 inch in thickness, cut with scissors into 1-inch pieces. Wrap in waxed paper.
If candy is pulled long enough the taffy will be chewy, and will be taffy, if not you will get molasses hard candies. :)