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Molasses Taffy

 Molasses Taffy
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
75 ServingsPrep: 2 hours + cooling


  • 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


  • 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.
Nutritional Facts: 1 serving (2 each) equals 43 calories,

2 of 2

Molasses Taffy (continued)

Nutritional Facts: 1 g fat (1 g saturated fat), 3 mg cholesterol, 16 mg sodium, 9 g carbohydrate, 0 fiber, trace protein.