Molasses Taffy II

1. 1

   Prepare a cookie sheet with non-stick vegetable spray.

2. 2

   Combine the molasses, sugar, water, and cider vinegar in a heavy 3 quart saucepan, blend.

3. 3

   Bring to a boil over medium-low heat.

4. 4

   Add cream of tartar.

5. 5

   Cover and let boil 3 minutes.

6. 6

   Uncover and brush down sugar crystals from sides of pan using pastry brush dipped into cool water.

7. 7

   Continue to boil with minimal stirring until the temperature reaches 256F (hard ball stage).

8. 8

   Remove from heat and add butter, baking soda, and vanilla.

9. 9

   Pour out onto prepared sheet.

10. 10

    Use a spatula to fold the edges of the cooling taffy toward the center.

11. 11

    When cool enough to handle butter (or oil) your fingertips and find a friend, child, or spouse (have them butter their hands too).

12. 12

    Pull the taffy about 12 inches, twist, and fold back on itself.

13. 13

    Repeat this process until the taffy becomes difficult to pull.

14. 14

    Pull and roll into a long rope and cut with buttered scissors into small bite-sized segments.

15. 15

    Place on waxed paper to harden.

16. 16

    Store in an airtight container between layers of waxed paper.

* Per serving · 4 servings · Values may vary.

No additional tips available.