Old-Fashioned Molasses Taffy
|Dark molasses||1 1⁄4 Cup (20 tbs)|
|Sugar||1 Cup (16 tbs)|
|Cider vinegar||1 Tablespoon|
Combine 1 1/4 cups dark molasses, 1 cup sugar and 1 tablespoon cider vinegar in a medium saucepan.
Cook, stirring constantly, over low heat until sugar dissolves.
Continue cooking, without stirring, until mixture comes to a boil.
Boil until temperature reads 270Â° on candy thermometer (or until syrup forms brittle threads when a small amount is dropped into very cold water).
Stir syrup gently 3 or 4 times during the boiling period.
Remove from heat at once and stir in 2 tablespoons butter or margarine.
Pour taffy onto a well-greased shallow pan and let stand until just cool enough to touch, or until a finger pressed into it makes a dent.
With lightly greased hands, gather taffy into a ball.
Pull until it is pale golden.
Roll into long, thin ropes and cut each rope into 1-inch pieces.
Work quickly at this point.
To make Molasses Peppermint Taffy, add 1/2 teaspoon peppermint extract (or 3 to 4 drops oil of peppermint) when you add the butter or margarine.
Taffy may also be pulled into flat ribbons before cutting, to make good, old fashioned ribbon taffy or, pull it into ropes as above, cut into 1/2-inch pieces and twist each piece, to make what are known as Humbugs.