Pulled Molasses Taffy

By The Canadian Living Test Kitchen

Tested till perfect

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Pulled Molasses Taffy

This recipe makes 60 pieces servings

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Nutritional Info

Per Piece: about -
cal 2323 cal
pro 0 g0g pro
total fat 00 total fat
sat. fat 00 sat. fat
carb 6 g6g carb
fibre 0 g0g fibre
chol 0 mg0mg chol
sodium 8 mg8mg sodium
% RDI: -
calcium 11 calcium
iron 11 iron

Two people can have fun twisting and pulling this golden hard candy. Work fast while the taffy is still soft.

Ingredients

  • 1-1/4 cups packed brown sugar 1-1/4 cups packed brown sugar
  • 1/3 cup fancy molasses 1/3 cup fancy molasses
  • 1/4 cup water 1/4 cup water
  • 2 tbsp cider vinegar 2 tbsp cider vinegar
  • 2 tsp butter 2 tsp butter
  • 1/4 tsp baking soda 1/4 tsp baking soda

Preparation

In deep heavy saucepan, bring sugar, molasses, water, vinegar and butter to boil, stirring constantly. Reduce heat to medium; cook, without stirring, for about 8 minutes or until candy thermometer registers soft-crack stage of 270°F (132°C), or 1/2 tsp (2 mL) syrup dropped into cold water separates into hard but pliable threads. Remove from heat.

Quickly dissolve baking soda in 1 tsp (5 mL) warm water; stir into molasses mixture. Pour onto greased rimmed baking sheet. Let cool on rack for 5 mintes.

With metal spatula, fold edges of mixture over toward centre. Repeat until indentation remains after taffy is poked with finger and mixture is cool enough to handle.

With buttered hands, gather taffy into ball. Between two people, pull into rope and fold in half. Twist strands together. Continue pulling, folding and twisting until glossy and lightly streaked throughout, about 5 minutes. Pull and twist taffy evenly into 1/2-inch (1 cm) thick rope. Place on work surface.

With scissors dipped into cold water, cut into 1-inch (2.5 cm) long pieces, working quickly while still supple. (Make-ahead: Layer between waxed paper in airtight container and store for up to 2 weeks.)

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