Molasses taffy

Yield: 6 servings

Measure Ingredient
4 tablespoons Butter
⅔ cup Molasses. (clipping has 2-3, but I think it's 2/3)
1⅓ cup Sugar (clipping says 1 1-3 c. sugar..)
1 cup Water

Notes: From Ruby Williams' file; newspaper clipping. Date unknown ('50s? earlier?)

Put butter in saucepan and when melted add sugar, molasses and water.

Stir until sugar is dissolved, and let boil without stirring until mixture will form a very soft ball that will just keep its shape when tried in cold water. Turn out on a cold platter or agate tray, and as mixture cools around sides fold toward center. When cool enough to handle, pull until porous and light colored with tips of fingers and thumbs. Be careful not to squeeze it in the hand. Cut in small pieces with large scissors or a sharp knife and arrange on slightly buttered plates, or wrap in wax paper. A few srops of oil of peppermint, clove or cinnamon may be added during the pulling.

Submitted By JR BYERS On 12-11-94

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