MOLASSES TAFFY RECIPE RECIPES

Steps:

• Butter a 15x10x1-in. pan with 3 tablespoons butter; set aside. In a heavy saucepan over medium heat, bring the molasses, sugar and water to a boil. cook and stir until a candy thermometer reads 245° (firm-ball stage), stirring occasionally., Add the vanilla, baking soda and remaining butter. Cover and cook for 3 minutes. Uncover and cook until the thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat; pour into prepared pan. Cool on a wire rack for 15 minutes or until cool enough to handle., With buttered fingers, quickly pull half of the taffy 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 each piece in foil, colored candy wrappers or waxed paper.

Steps:

• Butter a 15x10x1-inch baking pan; set aside. Butter sides of a heavy 3-quart saucepan. In pan combine sugar, molasses, water, the 1/2 cup butter, and corn syrup. Cook over medium heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan.
• Cook over medium-low heat, without stirring, until thermometer registers 265 degree F, hard-ball stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching hard-ball stage should take about 40 minutes.
• Remove pan from heat; remove thermometer. Pour into prepared pan. Cool until mixture can be handled easily. This should take 15 to 20 minutes. Butter hands; twist and pull candy until it turns a creamy color and is stiff and quite difficult to pull. This should take about 10 minutes. Candy is ready to snip if it cracks when tapped on work surface. Divide candy into fourths; twist and pull each piece into a long strand about 1/2 inch thick. With buttered scissors, snip into bite-size pieces. Wrap each piece in clear plastic wrap. Makes about 80 pieces or 1-1/2 pounds.