On Line Cookbook

Molasses Taffy

Recipe Information
A "pulled" candy - gets lighter the more it is pulled.

K. Goins

Serves/Makes:about 4 doz. pieces

  • 4 cups (950 ml) molasses
  • 1 cup (225 ml) brown sugar
  • 1/2 cup (125 ml) water
  • 4 tbsp (60 ml) butter
  • 1/2 tsp (2 ml) baking soda
  • 1/8 tsp (1 ml) salt
  • Combine molasses, sugar and water in a heavy saucepan.
  • Cook over low heat, stirring frequently until candy thermometer reads 272 degrees (125 C.) or until a small amount of the mixture cracks when dropped in cold water.
  • Remove from heat and add butter, soda and salt.
  • Stir just enough to blend.
  • Pour into a large, shallow, butttered pan and allow to stand until cool enough to handle.
  • Butter your fingers and gather the taffy into a ball.
  • Pull the candy, using your fingertips until it is firm and light yellow in color.
  • Stretch out into a long rope, twist slightly and cut with scissors into one inch pieces.
  • If not used at once, wrap in waxed paper.
  • Makes about 4 dozen pieces.
This recipe was taken from "Colonial Fireplace Cooking & Early American Recipes" cookbook by Margaret Taylor Chalmers.