Molasses Mint Taffy Recipe
Ingredients
| 2 c. light molasses | ||
| Vinegar | 2 Teaspoon | |
| 1 1/2 tablesp. butter or margarine | ||
| Salt | 1/8 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Peppermint oil | 7 Drop | |
Directions
Cook molasses and vinegar in a large saucepan slowly, stirring constantly, to 260°F or until a little of the syrup dropped in cold water becomes brittle.
Remove from heat and add butter, salt, and baking soda.
Stir until mixture ceases to foam, then pour into a greased or oiled pan about 12" x 8" x 1".
When cool enough to pull, drop peppermint in center, and draw corners toward the center.
Press together, then pull the candy until it is light in color, and begins to harden.
Then pull into 2 long strips 1/2" in diameter and cut with scissors into pieces 1" long.
(It helps to dip scissors in hot water occasionally.) Wrap in Cellophane, or waxed paper.
Remove from heat and add butter, salt, and baking soda.
Stir until mixture ceases to foam, then pour into a greased or oiled pan about 12" x 8" x 1".
When cool enough to pull, drop peppermint in center, and draw corners toward the center.
Press together, then pull the candy until it is light in color, and begins to harden.
Then pull into 2 long strips 1/2" in diameter and cut with scissors into pieces 1" long.
(It helps to dip scissors in hot water occasionally.) Wrap in Cellophane, or waxed paper.
Chef
