Best Old Molasses Foam Candy F Aunt Joann Recipes

MOLASSES CANDY (OLE' FASHIONED PULL TAFFY)

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.

OLD-FASHIONED MOLASSES CANDY

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.

OLD FASHIONED MOLASSES CANDY

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.

OLD FASHIONED MOLASSES CANDY

Steps:

• 1. Stir the brown sugar, molasses, butter and vinegar together. Boil them to the hard ball stage (drop forms a hard ball in ice cold water). Add the baking soda and stir rapidly. Turn the mixture at once into a buttered shallow pan 8" square. If desired, spread chopped nuts over the top. Cool the candy and break it into pieces for serving.

MOLASSES SPONGE CANDY

Steps:

• Line bottom and sides of a 13- by 9-inch baking pan with foil, then butter foil.
• Bring sugar, water, butter, and cream of tartar to a boil in a deep 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then wash down any sugar crystals with a pastry brush dipped in cold water. Boil without stirring until syrup registers 265°F (hard-ball stage) on a candy thermometer, about 10 minutes. Add molasses (don't stir) and continue to boil undisturbed until syrup registers 295°F (hard-crack stage), 4 to 5 minutes. Remove pan from heat and sift baking soda over syrup, then whisk to incorporate. (Use caution: mixture will bubble vigorously.)
• Immediately pour syrup into lined baking pan and cool completely. Lift candy in foil from pan, then discard foil and break candy into pieces.