Old-Fashioned Molasses Taffy

Linda Kauppinen


this is a very old recipe and not sure how far back it reaches, but it came over from Austria with my great grandparents.

pinch tips: Parchment Paper Vs Wax Paper


Stove Top


2 c
1 c
1 c
1 Tbsp
cider vinegar
2 Tbsp
1 tsp
baking soda

Directions Step-By-Step

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.
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.

About this Recipe

Course/Dish: Candies, Other Desserts
Main Ingredient: Non-Edible or Other
Regional Style: German
Other Tags: For Kids, Heirloom