 |
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° (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.
|
Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |