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Molasses Taffy (Tire a la Melasse de Grand-Mere) Recipe

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This recipe for Molasses Taffy (Tire a la Melasse de Grand-Mere) is from The Barlow-Dussault-Golden-Ouelette-Percy-Reinhart-Sherman-Tavares & Watts Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c molasses
1/2 c sugar
1/2 c dark brown sugar
1/3 c water
2 T butter
1/4 tsp baking soda
1 pinch salt
Directions:
Directions:
1. In a medium, heavy saucepan, combine molasses, granulated and brown sugars and water. Heat to boiling and stir to dissolve sugars. Let mixture boil, without stirring, until syrup reaches the hard ball stage 260°F on a candy thermometer.
2. Remove from heat, stir in butter, baking soda, and salt. Immediately pour onto a buttered marble slab or baking sheet.
3. When cool enough to handle, butter hands and gather taffy into a ball. Pull taffy between hands and continually stretch and fold again until taffy turned lighter in colour (this can take from 5 to 15 minutes.) Stretch and twist taffy into a rope about 1 inch thick and cut into pieces using buttered scissors. Wrap each piece in waxed paper.
Number Of Servings:
Number Of Servings:
12 (48 pieces)
Personal Notes:
Personal Notes:
When I was in line going home from Notre Dame School, the retired nuns would sell us these taffys for 1₵ each. So good but could never get away with that today!

 

 

 

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