Pine Mountain Sorghum Taffy Recipes

PINE-MOUNTAIN SORGHUM TAFFY

Steps:

• Mix all ingredients, except soda.
• Cook s-l-o-w-l-y until syrup forms into a hard ball in water .
• Stir occasionally to prevent sticking.
• Just before removing from heat, stir in the soda.
• Pour into buttered pans.
• When cool enough to handle, butter hands slightly & pull until light & firm.
• Draw into sticks & cut into pieces with kitchen shears dipped in corn starch.
• Wrap individualy in wax paper.

OLD FASHIONED SORGHUM TAFFY

Steps:

• Place butter, water, corn syrup, sorghum and sugar in 3 quart saucepan. Bring to a boil; cook until mixture spins a thread-soft crack stage. Add soda, stirring to blend thoroughly. Turn out onto buttered platters. Cool until candy can be handled. Butter hands and pull taffy until light colored and too stiff to continue pulling. Pull into long, twisted ropes. Cut or break into pieces; wrap in wax paper or transparent wrap.

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.