Molasses Taffy

Total Time

Prep: 2 hours + cooling


about 12-1/2 dozen

Updated: Jan. 29, 2022
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


  • 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


  1. Butter a 15x10x1-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 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.

Nutrition Facts

2 each: 43 calories, 1g fat (1g saturated fat), 3mg cholesterol, 16mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 0 protein.

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