Old-fashioned molasses taffy is an easy candy to make at home. Instructions are included for the pulling method. You can make this candy by yourself, but it is more fun to have helpers to pull it.
- 2 cups molasses (unsulfured)
- 1 cup sugar
- 2 Tablespoons butter
- 2 Tablespoons vinegar (white, or cider)
- Butter a platter or baking sheet. In a large saucepan, combine molasses, sugar, butter, and cider or white vinegar.
- Stirring constantly, bring to a boil and cook, without stirring, until the mixture reaches 250 degrees F. (the hard-ball stage) on a candy thermometer, or until a small amount of mixture dropped into very cold water forms a ball that is hard enough to hold its shape yet is pliable.
- Pour onto the platter. Using a spatula, turn the edges toward the center to speed cooling. Pull (see notes below).
- While taffy-pulling is best known as an amusing group operation, it's perfectly possible to pull taffy all by yourself. Old-time kitchens often had "taffy hooks" permanently attached to a wall.
- Before you begin, grease a pair of scissors and have on hand squares of wax paper for wrapping.
- Let your cooked taffy sit just until it is barely cool enough to work with. If it gets too cool, you can warm it in a 350 F. oven for 3 to 4 minutes.
- Coat your hands well with cornstarch or butter. Form the candy into one or more balls. Now start pulling.
- Working fast, pull a lump of candy between the fingertips of one hand and the other until it's about 15 inches long.
- Now double it up and pull again. Continue pulling, as in step 1, until the candy is porous and hard to pull.
- Stretch the candy into a rope about 3/4 inch in diameter.
- Cut with the greased scissors into 1-inch pieces. To prevent sticking, wrap each piece of candy individually in a square of wax paper; twist the ends to seal. Keep the wrapped taffies in a tightly closed tin.
Recipe Source: by Martha Storey & Friends (Storey Books). Reprinted with permission.