Food recipes
Molasses Taffy
Molasses Taffy Ingredients: molasses sugars, brown vinegar, distilled butter, without salt Directions: Combine molasses, sugar and vinegar in a small heavy-bottomed saucepan and stir over low heat until sugar dissolve...
Molasses Taffy
Ingredients:
molasses
sugars, brown
vinegar, distilled
butter, without salt
Directions:
Combine molasses, sugar and vinegar in a small heavy-bottomed saucepan and stir over low heat until sugar dissolves.
Cover pan and boil without stirring until mixture reaches 245 on a candy thermometer or forms a firm ball when a little is dropped into cold water.
Stir in butter and simmer slowly until mixture crackles when a little is dropped into cold water, or reaches 270 on a candy thermometer.
Pour into a buttered pan or onto a marble slab.
When taffy is cool enough to handle, spread a little bland oil on your hands, and taking a small amount of taffy at a time, stretch it to about a 14-inch length; fold it back on itself and pull again.
Continue until all of the taffy has been pulled to a point where it is creamy, light in color and no longer transparent and the ends hold a shape.
Stretch to a 1/2-inch diameter, and using a pair of oiled scissors, cut into small squares or twist and form sticks or circles.
Cool on a rack until hardened and wrap in waxed paper.
Ingredients:
molasses
sugars, brown
vinegar, distilled
butter, without salt
Directions:
Combine molasses, sugar and vinegar in a small heavy-bottomed saucepan and stir over low heat until sugar dissolves.
Cover pan and boil without stirring until mixture reaches 245 on a candy thermometer or forms a firm ball when a little is dropped into cold water.
Stir in butter and simmer slowly until mixture crackles when a little is dropped into cold water, or reaches 270 on a candy thermometer.
Pour into a buttered pan or onto a marble slab.
When taffy is cool enough to handle, spread a little bland oil on your hands, and taking a small amount of taffy at a time, stretch it to about a 14-inch length; fold it back on itself and pull again.
Continue until all of the taffy has been pulled to a point where it is creamy, light in color and no longer transparent and the ends hold a shape.
Stretch to a 1/2-inch diameter, and using a pair of oiled scissors, cut into small squares or twist and form sticks or circles.
Cool on a rack until hardened and wrap in waxed paper.