Pulled molasses-mint taffy

Yield: 1 Servings

Measure Ingredient
2 cups Light molasses
2 teaspoons Vinegar
1½ tablespoon Butter or margarine
⅛ teaspoon Salt
½ teaspoon Baking soda
7 drops Oil of peppermint

In 3-quart saucepan, mix molasses, vinegar. Cook gently, stirring to 260 degrees F. on candy thermometer, or until a little mixture, dripped into cold water, becomes brittle. Remove from heat. Add butter, salt & soda.

Stir until foaming stops; pout into greased 12" x 8" x 1" pan.

When candy is cool enough to pull, drop peppermint into center. Lift corners; draw to center; press together. Pull, using thumbs and fingers; fold. Repeat until light in color and slightly firm. Pull into 2 long ropes ¾" thick; cut into 1" pieces; wrap in wax paper, plastic wrap or foil.

Makes about 6½ dozen pieces. Molasses Taffy: Omit oil of peppermint.

(Good Housekeeping Cook Book)

Posted to EAT-L Digest by Al & Diane Johnson <johnson@...> on Dec 27, 1997

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