A richly flavorful confection, Grandmother’s Molasses Taffy is perfect for the cooler days of the year. Much better than anything factory made. Just be extremely careful with hot sugar.
- 1 Cup molasses
- 1/2 Cup sugar, granulated
- 1/2 Cup brown sugar
- 2 Tablespoons butter
- 1/4 teaspoon baking soda
- In a medium, heavy saucepan, combine molasses, granulated and brown sugars and water. Heat to boiling and stir to dissolve sugars. Let mixture boil, without stirring, until syrup reaches the hard ball stage (260F/125C) on a candy thermometer. Remove from heat, stir in butter, baking soda, and salt. Immediately pour onto a buttered marble slab or baking sheet.
- When cool enough to handle, butter hands and gather taffy into a ball. Pull taffy between hands and continually stretch and fold again until taffy turned lighter in color (this can take from 5 to 15 minutes.)
- Stretch and twist taffy into a rope about 1 inch thick and cut into pieces using buttered scissors. Wrap each piece in waxed paper.
- Notes: Handling hot sugar is extremely dangerous. Use a candy thermometer, and do not handle any sugar above 90 degrees F.