Best 2 Pulled Molasses Taffy Recipes

Indulge in a delightful culinary journey with our handpicked collection of Pulled Molasses Taffy recipes. These sweet and chewy treats, often associated with old-fashioned candy making, are sure to evoke nostalgic memories and satisfy your sweet cravings. Dive into the rich history of taffy, rooted in Native American traditions and the ingenuity of early settlers. Discover the versatility of molasses, a key ingredient that lends a unique flavor and texture to these delectable confections. Explore a range of recipes, each offering a unique twist on the classic pulled molasses taffy. From simple and straightforward preparations to creative variations incorporating nuts, spices, and extracts, there's a recipe for every taste and skill level. Get ready to embark on a sweet adventure as you explore the delectable world of Pulled Molasses Taffy.

Here are our top 2 tried and tested recipes!

PULLED MOLASSES TAFFY

Pulled Molasses Taffy image

Meet the Cook: French-Canadian children traditionally make this soft, chewy taffy on November 25, the feast day of St. Catherine. Bert, my husband, and I farm on the largest of the Thousand Islands. Often some of our nine children, 18 grandchildren and three great-grandchildren get in on the fun of pulling the taffy. -Betty Woodman, Wolfe Island, Ontario

Provided by Taste of Home

Categories Desserts

Time 2h

Yield 14-1/2 dozen.

Number Of Ingredients 6

Ingredients

5 teaspoons butter, softened, divided
1/4 cup water
1-1/4 cups packed brown sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1/3 cup molasses

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.

Nutrition Facts : Calories 17 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 11mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

FROM QUEBEC - PULLED MOLASSES TAFFY

From Quebec - Pulled Molasses Taffy image

This recipe is posted for play in Culinary Quest - Quebec. The recipe is from "Laura Secord Canadian Cookbook". A well loved book with many treasured recipes. This recipe brings back many fond memories of making this with ma mere and grandmere, when I was a young girl. They would laugh and tease me because my hair was the same...

Provided by Baby Kato

Categories Candies

Time 25m

Number Of Ingredients 6

Ingredients

2 cups lightly packed brown sugar
2 cups molasses
1 tbsp butter
2 tbsp vinegar
1/2 cup water
1/2 tsp baking soda

Steps:

1. Butter a jelly roll pan thoroughly.
2. In a large pan add brown sugar, molasses, butter, vinegar and 1/2 cup of water. Bring to a boil, stirring until sugar is melted.
3. Continue boiling, without stirring, until a drop in cold water separates into threads (260 F on a candy thermometer).
4. Stir in the baking soda.
5. Pour the mixture into the buttered pan. With a metal spatula, fold over from edges until cool enough to handle.
6. Butter your hands and quickly pull and fold the taffy back on itself.
7. Do this until the color starts to lighten, then twist, continuing to pull as long as possible.
8. Twist into lengths and cut into pieces. (If the taffy becomes too hard to pull, warm in the oven for a few minutes).
9. Wrap the individual candy pieces in wax paper.

Tips:

Prepare your workspace: Before you start, make sure you have a large, heatproof work surface that is easy to clean. Cover it with parchment paper to prevent the taffy from sticking.
Use a heavy-bottomed saucepan: This will help to distribute the heat evenly and prevent the taffy from burning.
Use a candy thermometer: This is essential for ensuring that the taffy reaches the correct temperature.
Be careful not to overcook the taffy: If you do, it will become hard and brittle.
Let the taffy cool slightly before handling it: This will prevent you from burning yourself.
Store the taffy in an airtight container: This will help to keep it fresh and prevent it from drying out.

Conclusion:

Making pulled molasses taffy is a fun and easy project that can be enjoyed by people of all ages. With a little practice, you can create delicious and beautiful taffy that is perfect for parties, gifts, or just snacking on. So what are you waiting for? Get started today!