Description:

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

Source:

K. Goins

Serves/Makes:about 4 doz. pieces

Ingredients

• 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

Preparation

• 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.

Comments

This recipe was taken from "Colonial Fireplace Cooking & Early American Recipes" cookbook by Margaret Taylor Chalmers.