Best Pulled Molasses Taffy Recipes
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.
FROM QUEBEC - PULLED MOLASSES TAFFY
This recipe is posted for play in Culinary Quest - Quebec. The recipe is from "Laura Secord Canadian Cookbook". A well loved book with many treasured recipes. This recipe brings back many fond memories of making this with ma mere and grandmere, when I was a young girl. They would laugh and tease me because my hair was the same...
Provided by Baby Kato
Categories Candies
Time 25m
Number Of Ingredients 6
Steps:
- 1. Butter a jelly roll pan thoroughly.
- 2. In a large pan add brown sugar, molasses, butter, vinegar and 1/2 cup of water. Bring to a boil, stirring until sugar is melted.
- 3. Continue boiling, without stirring, until a drop in cold water separates into threads (260 F on a candy thermometer).
- 4. Stir in the baking soda.
- 5. Pour the mixture into the buttered pan. With a metal spatula, fold over from edges until cool enough to handle.
- 6. Butter your hands and quickly pull and fold the taffy back on itself.
- 7. Do this until the color starts to lighten, then twist, continuing to pull as long as possible.
- 8. Twist into lengths and cut into pieces. (If the taffy becomes too hard to pull, warm in the oven for a few minutes).
- 9. Wrap the individual candy pieces in wax paper.
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