OLD-FASHIONED MOLASSES TAFFY
this is a very old recipe and not sure how far back it reaches, but it came over from Austria with my great grandparents.
Provided by Linda Kauppinen
Categories Other Desserts
Number Of Ingredients 6
Steps:
- 1. Mix together all ingredients except baking soda. Stir over low heat until sugar is dissolved. Bring to a boil, without stirring further. When mixture reaches the hard ball stage (265 degrees - when a small piece dropped into cold water forms a hard ball). Remove from heat, stir in soda and pour into buttered baking pan.
- 2. Butter hands and keep hands buttered throughout the pulling process. When taffy is cool enough to handle (but not too cool!)Careful now since even though it is cooled enough to handle it can still bring up blisters, cut in long pieces and pull and fold with a partner until candy becomes satiny, stiff and light in color (about 10 to 15 minutes). Finished strips should be pulled to about 1/2 inch wide. Cut in lengths of 1 12 inches and wrap individual pieces in waxed paper.
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
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 14-1/2 dozen.
Number Of Ingredients 6
Steps:
- Butter a 15x10x1-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.
Nutrition Facts : Calories 17 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 11mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
MOLASSES CANDY (OLE' FASHIONED PULL TAFFY)
Make and share this Molasses Candy (ole' fashioned pull taffy) recipe from Food.com.
Provided by Dee514
Categories Candy
Time 25m
Yield 1 1/2 Pounds (approx.)
Number Of Ingredients 6
Steps:
- In a heavy saucepan, over medium heat, cook all ingredients stirring constantly until sugar is dissolved.
- Continue cooking, stirring occasionally, to the hard ball stage, about 260°F on candy thermometer (or a small amount of mixture dropped into cold water forms a hard ball).
- Pour mixture into a buttered shallow pan and allow to cool.
- When cool enough to handle, rub butter on hands and pull the candy (small portions at a time) until light golden in color and candy has a satin-like finish.
- Pull into long strips 3/4 inch in diameter and cut into 1 inch pieces with a scissors.
- When completely cooled, wrap each piece in waxed paper, twist waxed paper closed at each end.
MOLASSES TAFFY
Provided by Food Network
Number Of Ingredients 3
Steps:
- Place the molasses in a heavy aluminum saucepan or unlined copper saucepan and bring it to a boil over medium heat. Boil until the molasses reaches the hard-ball stage on a candy thermometer (250 to 266 degrees.) Remove it from the stove and add the butter and vanilla, stirring to mix them in. Pour the candy out onto a well greased piece of confectioner's marble or a well-greased heavy platter or baking sheet and allow it to stand until the candy begins to get hard around the edges. Moisten your hands with ice water. Take a 1/2 cup size ball of taffy into both hands and pull it back and forth until the taffy changes color and becomes golden. When the taffy begins to harden, twist it or braid it into sticks, tie it into knots, or shape it as desired.
OLD-FASHIONED MOLASSES CANDY
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.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- Grease a 15x10x1-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.
Nutrition Facts :
OLD FASHIONED MOLASSES TAFFY
From my collection of handwritten recipes 1970's. Note: No time is given for cooking. Use a candy thermometer and cook until it reads brittle stage. Pulling depends on how many are doing it.
Provided by CJAY8248
Categories Candy
Time 1h30m
Yield 50 pieces candy, 50 serving(s)
Number Of Ingredients 7
Steps:
- Cook sugars, molasses and water together until brittle over low heat, stirring frequently to prevent burning. Remove from heat, add butter, soda and salt, stirring just enough to mix. Pour into large greased pan and allow to stand until cool enough to handle. Butter fingers and pull until firm and light yellow. Stretch into a rope, twist and cut into 1" lengths.
Nutrition Facts : Calories 75.2, Fat 0.9, SaturatedFat 0.6, Cholesterol 2.4, Sodium 27.7, Carbohydrate 17.3, Sugar 14.7
OLD FASHIONED MOLASSES CANDY
Make and share this Old Fashioned Molasses Candy recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 1h
Yield 1 1/2 pounds
Number Of Ingredients 6
Steps:
- Butter a jelly roll pan.set aside.
- In a heavy pan, combine sugar,corn syrup and vinegar.
- Cook over low heat till sugar is dissolved, stirring frequently, increase heat to medium.
- cook until candy thermometer reads 245* stirring occasionally.
- Add molasses and remaining butter (2 tbls) and cook, uncovered, until 260*, stirring occasionally --
- Remove from heat and add baking soda, beat well.
- Pour into prepared pan.let stand 5 minutes or cool enough to handle.
- Butter fingers, pull until candy is firm but pliable.
- Color will be light tan.
- When candy is ready for cutting, pull into a 1/2" rope.
- cut in 1" pieces and wrap in waxed paper or colored candy wrappers.
Nutrition Facts : Calories 1692.2, Fat 23.5, SaturatedFat 14.6, Cholesterol 61.1, Sodium 541.7, Carbohydrate 390.2, Sugar 272.4, Protein 0.2
OLD FASHIONED MOLASSES COOKIES
A real old fashioned molasses cookie for you to sink your teeth into. These cookies are cut out into circles and each one has a decorative raisin in the middle. To make sour milk, just add 1 teaspoon of vinegar to a cup of milk and let it stand for 5 minutes.
Provided by B M Schumaker
Categories Desserts Cookies Molasses Cookie Recipes
Time 1h30m
Yield 48
Number Of Ingredients 10
Steps:
- In a large bowl, cream together the sugar and shortening until smooth. Stir in the molasses and vanilla. Combine the flour, cinnamon, baking soda and salt; stir into the mixture alternately with the sour milk. Cover the dough and chill for at least one hour.
- Preheat the oven to 375 degrees F (190 degrees C).Grease cookie sheets. On a lightly floured surface, roll out about 1/3 of the dough to 1/4 inch in thickness. Cut into circles about 3 inches in diameter using a cookie cutter or drinking glass. Place cookies 2 inches apart onto the prepared cookies sheets. Place a raisin onto the center of each cookie.
- Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 20.7 g, Cholesterol 0.4 mg, Fat 4.5 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 1.2 g, Sodium 134.2 mg, Sugar 9.1 g
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