- A "pulled" candy - gets lighter the more it is pulled.
- K. Goins
Serves/Makes:about 4 doz. pieces
- 4 cups (950 ml) molasses
- 1 cup (225 ml) brown sugar
- 1/2 cup (125 ml) water
- 4 tbsp (60 ml) butter
- 1/2 tsp (2 ml) baking soda
- 1/8 tsp (1 ml) salt
- Combine molasses, sugar and water in a heavy saucepan.
- Cook over low heat, stirring frequently until candy thermometer reads 272 degrees (125 C.) or until a small amount of the mixture cracks when dropped in cold water.
- Remove from heat and add butter, soda and salt.
- Stir just enough to blend.
- Pour into a large, shallow, butttered pan and allow to stand until cool enough to handle.
- Butter your fingers and gather the taffy into a ball.
- Pull the candy, using your fingertips until it is firm and light yellow in color.
- Stretch out into a long rope, twist slightly and cut with scissors into one inch pieces.
- If not used at once, wrap in waxed paper.
- Makes about 4 dozen pieces.
- This recipe was taken from "Colonial Fireplace Cooking & Early American Recipes" cookbook by Margaret Taylor Chalmers.