Quick Molasses Candy Video Clip Place Fancy Molasses, sugar, vinegar and water in a heavy saucepan and cook until a small amount dropped in cold water is brittle (256°F). MOLASSES PULL TAFFY Place the brown sugar, water, corn syrup, molasses and butter in a large... vanilla or almond. Boil until the molasses reaches the hard-ball stage on a candy thermometer (250 to 266 degrees.) About 265F - 270F. Thoroughly mix first four ingredients in a saucepan. A recipe for Pulled Golden Molasses Taffy with 5 ingredients, including 1/2 tsp. Remove from heat, add butter, soda and salt, stirring just enough to mix. Combine molasses, sugar and water in a heavy saucepan. You’ll have to work quickly. Sift in the cornstarch and whisk into the sugar until well-combined. Boil molasses, sugar, and vinegar to a hard boil stage. In a saucepan put molasses, sugar, water and vinegar. Boil until the molasses reaches the hard-ball stage on a candy thermometer (250 to 266 degrees.) The more experienced taffy pullers could make the long strips of shiny candy pop as they worked it into rope-like streamers.—Sherrill Bennett, Rayville, Louisiana, Molasses Taffy Recipe photo by Taste of Home. Add in butter and pour on buttered pan. Pour mixture onto a well butter pan. Cook it until a small amount tried in cold water is brittle … pan with 3 tablespoons butter; set aside. Cool. What Is an Air Fryer? Your favorite shows, personalities, and exclusive originals. Boil till very brittle when dropped into cool water. Let mixture boil, without stirring, until syrup reaches the hard ball stage (260F/125C) on a candy thermometer. Pour the candy out onto a well greased piece of confectioner's marble or a well-greased heavy platter or baking sheet and allow it to stand until the candy begins to get hard around the edges. Pour onto buttered pan. Molasses Taffy recipes Results: 1 - 10 of 3041 with Don't like pepper? Cook over medium heat; stir constantly, to 235 degrees on candy thermometer or until a little dropped into very cold water forms a semi-firm ball which holds its shape when taken from the water. Old fashioned molasses taffy recipe. Add the sugar to a large pot fitted with a candy thermometer. Gradually beat hot syrup into egg whites until stiff but not dry. Butter fingers, pull until candy is firm but pliable. When cold sufficient to handle,… Cool on a wire rack for 15 minutes or until cool enough to handle. Uncover and cook until the thermometer reads 260° (hard-ball stage), stirring occasionally. Pick a cool, dry day to make this recipe. Directions In a large saucepan, place all the ingredients except extracts, and gently stir them to combine. Groups of friends would gather around a pot of boiling molasses or other concoction and wait until it formed threads when a spoonful was dripped in cold water. baking soda, 1-1/2 Tbs. Cover and cook for 3 minutes. Pull and shape into a 1/2-in. Cover pan and boil without stirring until mixture reaches … Here’s What It Really Does to Your Food, Do Not Sell My Personal Information – CA Residents. "Candy Pulls," "Candy Parties" or "Molasses boilings" were common pastimes in the mid 1800s during the cold winter months. Crecipe.com deliver fine selection of quality Old fashioned molasses taffy recipes equipped with ratings, reviews and mixing tips. When the taffy begins to harden, twist it or braid it into sticks, tie it into knots, or shape it as desired. In a heavy saucepan over medium heat, bring the molasses, sugar and water to a boil. Ingredients 2 cups sugar 1 cup molasses ½ cup water ½ cup butter ¼ cup light-colored corn syrup Ingredients 2 cups molasses (unsulfured) 1 cup sugar 2 tablespoons butter 2 tablespoons vinegar (white, or cider) Directions. Pour into buttered pan. Pull, cut and wrap. In heavy, shallow saucepan, combine sweetened condensed milk, molasses and salt. Butter fingers and … With buttered fingers, quickly pull half of the taffy until firm but pliable. Heat to boiling and stir to dissolve sugars. Learn how to cook great Old fashioned molasses taffy . Learn how to cook great Old fashioned molasses taffy photos . Bring to a boil and cook, stirring often, until mixture reaches 255 F (or when a small amount dropped in cold water turns hard). Add the butter, corn syrup, salt, water, vanilla, and flavor extract of choice to the pot. With buttered fingers, quickly pull half of the taffy until firm but pliable. Pour into prepared pan.let stand 5 minutes or cool enough to handle. Remove from heat and add butter, cream of tartar and baking soda. Add the vanilla, baking soda and remaining butter. When cool enough to handle, pull pieces of taffy until light in color. Butter a 15x10x1-in. Color will be light tan. All rights reserved. Place Fancy Molasses, sugar, vinegar and water in a heavy saucepan and cook until a small amount dropped in cold water is brittle (256°F). When cool enough to handle, pull … Recipe: Molasses Peanut Crunch (Brer Rabbit Molasses, 1956) Betsy at Recipelink.com - 3-7-2008: 23: Recipe: Molasses Taffy (Brer Rabbit Molasses, 1956) Betsy at Recipelink.com - 3-7-2008 : 24: Recipe: Magic Peanut Brittle Mardi Gras Style (Brer Rabbit Molasses, 1956) Betsy at Recipelink.com - … Pulled Molasses Taffy Recipe: How to Make It | Taste of Home © 2021 Discovery or its subsidiaries and affiliates. Step 1 Mix the ingredients and pour the mixture onto a baking sheet Take a saucepan and put molasses, vinegar, sugar, and water in it. Old fashioned molasses taffy photos recipe. In a medium, heavy saucepan, combine molasses, granulated and brown sugars and water. Wrap each piece in foil, colored candy wrappers or waxed paper. Recipe courtesy of Jessica Harris, "The Welcome Table". pieces. Pull and shape into a 1/2-in. Remove it from the stove and add the butter and vanilla, stirring to mix them in. Instructions Combine molasses, sugar and vinegar in a small heavy-bottomed saucepan and stir over low heat until sugar dissolves. Continue … unsalted butter; more for the slab or pan, the pot, and your hands In a medium, heavy saucepan, combine molasses, granulated and brown sugars and water. Take a 1/2 cup size ball of taffy into both hands and pull it back and forth until the taffy changes color and becomes golden. Cook, without stirring, to firm-ball stage. Sign up for the Recipe of the Day Newsletter Privacy Policy. Pour into buttered pan. Remember, this is not taffy, and doesn’t stay soft long. Heat to boiling and stir to dissolve sugars. … try 'no pepper'. Taste of Home is America's #1 cooking magazine. Remove from heat. Pour into large greased pan and allow to stand until cool enough to handle. Repeat with remaining taffy. Ingredients: 6 … rope; cut into 1-1/4-in. Place a candy thermometer on the side of the pan and bring to a boil, … All in one place. 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. Taffy and indeed most candies are weather sensitive. Add baking soda, and salt. cook and stir until a candy thermometer reads 245° (firm-ball stage), stirring occasionally. When I was growing up, we'd have taffy pulling parties. Moisten your hands with ice water. Add molasses and remaining butter (2 tbls) and cook, uncovered, until 260*, stirring occasionally -- Remove from heat and add baking soda, beat well. Cook the molasses, sugar and water slowly to the hard balls stage, or 260 degrees F., stirring during the latter part of the cooking to prevent its burning. 1-1/2 Tbs. Stir only to blend. (Butter hands before pulling). Remove from heat, stir in butter, baking soda, and salt. Remove it from the stove and add the butter and vanilla, stirring to mix them in. Remove from heat and add butter, cream of tartar and baking soda. unsalted butter; more for the slab or pan, the pot, and your hands, and 2 cups cane syrup or light (grade A) molasses Recipes; Videos (0) Molasses Taffy - More like this. Once cool enough to handle, fold the taffy in half, then pull to double its original length. The molasses gives it a deep rich flavor that is so addicting! Remove … Molasses taffy from Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling and The Culinary Institute of America Are you sure you want to delete this recipe from your Bookshelf? Cook sugars, molasses and water together until brittle over low heat, stirring frequently to prevent burning. Let mixture boil, without stirring, until syrup reaches the hard ball stage (260F/125C) on a candy thermometer. 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