Pulled Molasses Taffy Recipe
Pulled Molasses Taffy Recipe photo by Taste of Home

Pulled Molasses Taffy Recipe

Publisher Photo
Meet the Cook: French-Canadian children traditionally make this soft, chewy taffy on November 25, the feast day of St. Catherine. Bert, my husband, and I farm on the largest of the Thousand Islands. Often some of our nine children, 18 grandchildren and three great-grandchildren get in on the fun of pulling the taffy. -Betty Woodman, Wolfe Island, Ontario
TOTAL TIME: Prep: 2 hours + cooling
MAKES:87 servings
TOTAL TIME: Prep: 2 hours + cooling
MAKES: 87 servings

Ingredients

  • 5 teaspoons butter, softened, divided
  • 1/4 cup water
  • 1-1/4 cups packed brown sugar
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon salt
  • 1/3 cup molasses

Nutritional Facts

1 serving (2 pieces) equals 17 calories, trace fat (trace saturated fat), 1 mg cholesterol, 11 mg sodium, 4 g carbohydrate, 0 fiber, trace protein.

Directions

  1. Butter a 15-in. x 10-in. x 1-in. pan with 3 teaspoons butter; set aside. In a heavy saucepan, combine the water, brown sugar, vinegar and salt. Bring to a boil over medium heat. Cook and stir 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; pour into prepared pan. Cool for 5 minutes or until cool enough to handle.
  2. With buttered fingers, quickly pull half of the candy 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 pieces individually in foil or waxed paper; twist ends. Store in airtight containers in the refrigerator. Remove from the refrigerator 30 minutes before serving. Yield: 14-1/2 dozen.
Editor's Note: For easier candy making, enlist family members to help twist and pull the taffy with you. 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.
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 Pulled Molasses Taffy in Country Woman November/December 1999, p33

Nutritional Facts

1 serving (2 pieces) equals 17 calories, trace fat (trace saturated fat), 1 mg cholesterol, 11 mg sodium, 4 g carbohydrate, 0 fiber, trace protein.

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.

Reviews for Pulled Molasses Taffy

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   (2)
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MY REVIEW
Reviewed Nov. 10, 2012

"We were looking for a fun and easy recipe to make pulled taffy on Thanksgiving Day with the kids. We tried 3 different recipes and this one was the one that won the test. It is good tasting and the directions were great!"

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