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
Total TimePrep: 2 hours + cooling
Makesabout 12-1/2 dozen
- 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 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.
- 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.
Editor's NoteWe 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.
Nutrition Facts2 each: 43 calories, 1g fat (1g saturated fat), 3mg cholesterol, 16mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 0 protein.
Originally published as Molasses Taffy in Taste of Home October/November 2002