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Molasses Taffy Recipe

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When I was growing up, we'd have taffy pulling parties. The more experienced taffy pullers could make the long strips of shiny candy pop as they worked it into rope-like streamers.—Sherrill Bennett, Rayville, Louisiana

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75 Servings
Prep: 2 hours + cooling

Ingredients

7 tablespoons butter, softened, divided
2 cups molasses
1 cup sugar
3/4 cup water
1/2 teaspoon vanilla extract
1/8 teaspoon baking soda

Directions

Butter a 15-in. x 10-in. x 1-in. pan with 3 tablespoons butter; set aside. In a heavy saucepan over medium heat, bring the molasses, sugar and water to a boil. cook and stir until a candy thermometer reads 245° (firm-ball stage), stirring occasionally.
Add the vanilla, baking soda and remaining butter. Cover and cook for 3 minutes. Uncover and cook until the thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat; pour into prepared pan. Cool on a wire rack for 15 minutes or until cool enough to handle.
With buttered fingers, quickly pull half of the taffy 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 each piece in foil, colored candy wrappers or waxed paper. Yield: about 12-1/2 dozen.

Nutrition Facts: 1 serving (2 each) equals 43 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 16 mg sodium, 9 g carbohydrate, 0 fiber, trace protein.

Molasses Taffy published in Taste of Home October/November 2002, p53

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