Old-Victorian Molasses Taffy
Featured Pinch Tips Video
- 2 c
- 1 c
- 1/2 c
- 1/2 c
- butter, unsalted
- 1/4 c
- corn syrup, light
1Butter 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...
2Continue 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)...
3Cool 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...
4On 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...
5Makes 1 1/2 pounds of candy....You may add flavors to it or food coloring to it before cooking....