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Ingredients
| molasses: 1/2 cup |
| granulated sugar: 1 1/2 cups |
| water: 1/2 cup |
| apple cider vinegar: 1 1/2 Tbl |
| cream of tartar: 1/4 tsp |
| salted butter: 1/4 cup (warm) |
| baking soda: 1/8 tsp |
| vanilla extract: 1/2 tsp |
Molasses Taffy II
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
- Prepare a cookie sheet with non-stick vegetable spray.
- Combine the molasses, sugar, water, and cider vinegar in a heavy 3 quart saucepan, blend.
- Bring to a boil over medium-low heat.
- Add cream of tartar.
- Cover and let boil 3 minutes.
- Uncover and brush down sugar crystals from sides of pan using pastry brush dipped into cool water.
- Continue to boil with minimal stirring until the temperature reaches 256°F (hard ball stage).
- Remove from heat and add butter, baking soda, and vanilla.
- Pour out onto prepared sheet.
- Use a spatula to fold the edges of the cooling taffy toward the center.
- When cool enough to handle butter (or oil) your fingertips and find a friend, child, or spouse (have them butter their hands too).
- Pull the taffy about 12 inches, twist, and fold back on itself.
- Repeat this process until the taffy becomes difficult to pull.
- Pull and roll into a long rope and cut with buttered scissors into small bite-sized segments.
- Place on waxed paper to harden.
- Store in an airtight container between layers of waxed paper.
- Makes about 1 pound.