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Molasses Taffy

7 tablespoons butter (no substitutes), softened, divided
2 cups molasses
1 cup sugar
3/4 cup water
1/2 teaspoon vanilla extract
1/8 teaspoon baking soda

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°

Printed from tasteofhome.com Nov 19, 2008

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Molasses Taffy cont.

(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.