Molasses Taffy

1. 1

   Combine molasses, sugar and vinegar in a small heavy-bottomed saucepan and stir over low heat until sugar dissolves.

2. 2

   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.

3. 3

   Stir in butter and simmer slowly until mixture crackles when a little is dropped into cold water, or reaches 270 on a candy thermometer.

4. 4

   Pour into a buttered pan or onto a marble slab.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   Cool on a rack until hardened and wrap in waxed paper.

* Per serving · 4 servings · Values may vary.

No additional tips available.