Directions: |
Directions:Combine all ingredients in a heavy 3 quart saucepan and cook over low heat, stirring until sugar is dissolved. Bring to a boil and then boil gently (stirring all the time). Test the temperature by drizzling a bit of the syrup off a spoon into a cup of cold water – when the syrup forms hard but pliable threads (aka “soft crack” stage), it is ready.
Lightly grease a baking sheet. Pour the mixture onto the prepared baking sheet, and allow to cool enough to handle, 10 to 15 minutes.
Butter your hands and pull candy back and forth into long ropes, twisting and pulling, until candy changes to a light color and it is too hard to pull any more. As it is pulled it will get bigger and bigger and lighter and lighter until you have "ropes" or taffy. If candy is pulled long enough the taffy will be chewy, and will be taffy, if not you will get molasses hard candies.
Stretch and twist out into ropes about 1/2 inch in thickness, cut with scissors into 1-inch pieces. Wrap in pieces waxed paper and put in airtight jar (I don’t ever remember them lasting long enough to get into a jar). |
Personal
Notes: |
Personal
Notes: Making molasses taffy brings back a lot of childhood memories of standing in the kitchen for what seemed to be hours, pulling taffy. As Butch said, “we had to pull for a hell of a long time.” We needed to keep pulling until the candy was very tough and turned a silky dark ash-blond color.
When we were kids, we did this often with mom. Sometime we would even have Taffy pulling contests. Everyone had a blast...Great Memories....
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This recipe for Gram’s Old Fashioned Molasses Taffy is from