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Pulled Molasses Taffy

 Pulled Molasses Taffy
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
87 ServingsPrep: 2 hours + cooling

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

Directions

  • 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.
  • 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

2 of 2

Pulled Molasses Taffy (continued)

Editor's Note: 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.
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.
Wine: Blush Wine: Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.