Old-Fashioned Molasses Candy Recipe

5 1 1
Old-Fashioned Molasses Candy Recipe
Old-Fashioned Molasses Candy Recipe photo by Taste of Home
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Old-Fashioned Molasses Candy Recipe

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5 1 1
Publisher Photo
This hard candy was always the first thing to sell out at fundraisers we held back when I was in high school. I still make the melt-in-your-mouth morsels every Christmas.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3 tablespoons butter, softened, divided
  • 1 cup sugar
  • 3/4 cup light corn syrup
  • 2 teaspoons cider vinegar
  • 3/4 cup molasses
  • 1/4 teaspoon baking soda

Directions

Grease a 15-in. x 10-in. x 1-in. pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over low heat until sugar is dissolved, stirring frequently. Increase heat to medium; cook until a candy thermometer reads 245° (firm-ball stage), stirring occasionally.
Add molasses and remaining butter. Cook, uncovered, until a candy thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat. Add baking soda; beat well.
Pour into prepared pan. Let stand for 5 minutes or until cool enough to handle. Butter fingers; quickly pull candy until firm by pliable (color will be light tan). When candy is ready for cutting, pull into a 1/2-in. rope. Cut into 1-in. pieces. Wrap each in waxed paper or colored candy wrappers. Yield: 1-1/2 pounds.
Originally published as Old-Fashioned Molasses Candy in Country Woman Christmas Annual 2002, p37

Nutritional Facts

1 each: 202 calories, 3g fat (2g saturated fat), 8mg cholesterol, 88mg sodium, 47g carbohydrate (39g sugars, 0 fiber), 0 protein.

  • 3 tablespoons butter, softened, divided
  • 1 cup sugar
  • 3/4 cup light corn syrup
  • 2 teaspoons cider vinegar
  • 3/4 cup molasses
  • 1/4 teaspoon baking soda
  1. Grease a 15-in. x 10-in. x 1-in. pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over low heat until sugar is dissolved, stirring frequently. Increase heat to medium; cook until a candy thermometer reads 245° (firm-ball stage), stirring occasionally.
  2. Add molasses and remaining butter. Cook, uncovered, until a candy thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat. Add baking soda; beat well.
  3. Pour into prepared pan. Let stand for 5 minutes or until cool enough to handle. Butter fingers; quickly pull candy until firm by pliable (color will be light tan). When candy is ready for cutting, pull into a 1/2-in. rope. Cut into 1-in. pieces. Wrap each in waxed paper or colored candy wrappers. Yield: 1-1/2 pounds.
Originally published as Old-Fashioned Molasses Candy in Country Woman Christmas Annual 2002, p37

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Kate User ID: 8980698 257747
Reviewed Dec. 6, 2016

"Delicious,_easy_candy_recipe.__We_pulled_the_candy,_let_it_cool,_then_broke_it_into_pieces_and_tossed_in_confectioner's_sugar_so_it_wouldn't_stick_to_itself."

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