Molasses Taffy Recipe
Molasses Taffy Recipe photo by Taste of Home

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
TOTAL TIME: Prep: 2 hours + cooling
MAKES:75 servings
Test Kitchen Approved
TOTAL TIME: Prep: 2 hours + cooling
MAKES: 75 servings


  • 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

Nutritional 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.


  1. 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.
  2. 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.
  3. 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.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Molasses Taffy in Taste of Home October/November 2002, p53

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Reviewed Oct. 15, 2009

"this is some good candy"

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