Molasses Pulled Taffy Recipe
Ingredients
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| 1/3 cup fancy molasses | ||
| Water | 1/4 Cup (16 tbs) | |
| Cider vinegar | 2 Tablespoon | |
| Butter | 2 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
Directions
In large heavy saucepan, combine sugar, molasses, water, vinegar and butter; bring to boil, stirring until sugar has dissolved.
Boil, without stirring and brushing down side of pan occasionally with brush dipped in hot water, until at soft-crack stage of 270°F (132°C) on candy thermometer, or until 1/2 tsp (2 mL) syrup dropped into cold water separates into hard but pliable threads.
Remove from heat.
Immediately stir in baking soda.
Pour onto greased rimmed baking sheet; let cool for 3 minutes.
With metal spatula, fold over edges until cool enough to handle.
Candy is ready to pull when hole poked in center holds its shape.
With buttered hands, gather taffy into ball and pull, folding ends together.
Continue pulling and folding until taffy is golden and satiny.
Between two people, twist and pull until taffy is evenly stretched to about 1/2-inch (1 cm) thickness.
Cut into pieces while still supple.
Wrap in waxed paper.
Boil, without stirring and brushing down side of pan occasionally with brush dipped in hot water, until at soft-crack stage of 270°F (132°C) on candy thermometer, or until 1/2 tsp (2 mL) syrup dropped into cold water separates into hard but pliable threads.
Remove from heat.
Immediately stir in baking soda.
Pour onto greased rimmed baking sheet; let cool for 3 minutes.
With metal spatula, fold over edges until cool enough to handle.
Candy is ready to pull when hole poked in center holds its shape.
With buttered hands, gather taffy into ball and pull, folding ends together.
Continue pulling and folding until taffy is golden and satiny.
Between two people, twist and pull until taffy is evenly stretched to about 1/2-inch (1 cm) thickness.
Cut into pieces while still supple.
Wrap in waxed paper.
Chef
