Old Fashioned Molasses Candy Recipes

OLD FASHIONED MOLASSES TAFFY

Steps:

• Lightly grease a baking sheet. Bring the sugar, molasses, water, and vinegar to a boil in a saucepan over medium heat. Cook and stir until the sugar has reached the hard ball stage, 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
• Remove from the heat, and stir in the butter and baking soda. Pour the mixture onto the prepared baking sheet, and allow to cool until cool enough to handle, 10 to 15 minutes.
• Once cool enough to handle, fold the taffy in half, then pull to double its original length. Continue folding and pulling until the taffy has turned golden brown, and is too stiff to pull anymore. Cut the taffy into bite sized pieces, and wrap in waxed paper. Store in an airtight container.

OLD FASHIONED MOLASSES CANDY

Steps:

• Butter a jelly roll pan.set aside.
• In a heavy pan, combine sugar,corn syrup and vinegar.
• Cook over low heat till sugar is dissolved, stirring frequently, increase heat to medium.
• cook until candy thermometer reads 245* stirring occasionally.
• Add molasses and remaining butter (2 tbls) and cook, uncovered, until 260*, stirring occasionally --
• Remove from heat and add baking soda, beat well.
• Pour into prepared pan.let stand 5 minutes or cool enough to handle.
• Butter fingers, pull until candy is firm but pliable.
• Color will be light tan.
• When candy is ready for cutting, pull into a 1/2" rope.
• cut in 1" pieces and wrap in waxed paper or colored candy wrappers.

OLD FASHIONED MOLASSES CANDY

Steps:

• 1. Stir the brown sugar, molasses, butter and vinegar together. Boil them to the hard ball stage (drop forms a hard ball in ice cold water). Add the baking soda and stir rapidly. Turn the mixture at once into a buttered shallow pan 8" square. If desired, spread chopped nuts over the top. Cool the candy and break it into pieces for serving.

GRANDMA'S TAFFY

Steps:

• In a large saucepan, stir together the sugar and cornstarch. Add the butter, salt, corn syrup and water; mix well. Bring to a boil over medium heat, stirring to mix in butter. Heat to 275 degrees F (134 degrees C), or until a small amount of syrup dropped from a spoon forms hard but pliable threads.
• Remove from heat, and stir in the vanilla, flavored extract and food coloring. Pour into a greased 8x8 inch baking dish. When cooled enough to handle, remove candy from the pan, and pull until it loses its shine and becomes stiff. Pull into ropes, and use scissors to cut into 1 inch pieces. Wrap each piece in waxed paper.

PULLED MOLASSES TAFFY

Steps:

• Butter a 15x10x1-in. pan with 3 teaspoons butter; set aside. In a heavy saucepan, combine the water, brown sugar, vinegar and salt. Bring to a boil over medium heat. Cook and stir until a candy thermometer reads 245° (firm-ball stage), stirring occasionally. Add molasses and remaining butter. Cook, uncovered until a candy thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat; pour into prepared pan. Cool for 5 minutes or until cool enough to handle., With buttered fingers, quickly pull half of the candy 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 pieces individually in foil or waxed paper; twist ends. Store in airtight containers in the refrigerator. Remove from the refrigerator 30 minutes before serving.

OLD-FASHIONED MOLASSES TAFFY

Steps:

• 1. Mix together all ingredients except baking soda. Stir over low heat until sugar is dissolved. Bring to a boil, without stirring further. When mixture reaches the hard ball stage (265 degrees - when a small piece dropped into cold water forms a hard ball). Remove from heat, stir in soda and pour into buttered baking pan.
• 2. Butter hands and keep hands buttered throughout the pulling process. When taffy is cool enough to handle (but not too cool!)Careful now since even though it is cooled enough to handle it can still bring up blisters, cut in long pieces and pull and fold with a partner until candy becomes satiny, stiff and light in color (about 10 to 15 minutes). Finished strips should be pulled to about 1/2 inch wide. Cut in lengths of 1 12 inches and wrap individual pieces in waxed paper.

OLD MOLASSES FOAM CANDY F/ AUNT JOANN

Steps:

• 1. BOIL molasses, sugar, butter and vinegar, until it forms a ball (firm) in cold water, take off heat. add BAKING SODA...( STAND BACK...lol!) And beat with a mixer until light and foamy. Turn out onto a large buttered cookie sheet. Put in refrigerator until hard. Dump out onto waxed paper and break up with a hammer (covered with aluminum!) into smaller pieces. **NOTE: If you dip them into melted chocolate, MOLASSES FOAM becomes.....ANGEL FOOD!!! NOTE: Also called, SEA FOAM, FAIRY FOAM, & SPONGE CANDY !

MOLASSES TAFFY

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.

MOLASSES SPONGE CANDY

Steps:

• Line bottom and sides of a 13- by 9-inch baking pan with foil, then butter foil.
• Bring sugar, water, butter, and cream of tartar to a boil in a deep 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then wash down any sugar crystals with a pastry brush dipped in cold water. Boil without stirring until syrup registers 265°F (hard-ball stage) on a candy thermometer, about 10 minutes. Add molasses (don't stir) and continue to boil undisturbed until syrup registers 295°F (hard-crack stage), 4 to 5 minutes. Remove pan from heat and sift baking soda over syrup, then whisk to incorporate. (Use caution: mixture will bubble vigorously.)
• Immediately pour syrup into lined baking pan and cool completely. Lift candy in foil from pan, then discard foil and break candy into pieces.

OLD-FASHIONED MOLASSES CANDY

Steps:

• Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over low heat until sugar is dissolved, stirring frequently. Increase heat to medium; cook until a candy thermometer reads 245° (firm-ball stage), stirring occasionally. , Add molasses and remaining butter. Cook, uncovered, until a candy thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat. Add baking soda; beat well., Pour into prepared pan. Let stand for 5 minutes or until cool enough to handle. Butter fingers; quickly pull candy until firm by pliable (color will be light tan). When candy is ready for cutting, pull into a 1/2-in. rope. Cut into 1-in. pieces. Wrap each in waxed paper or colored candy wrappers.