aking sheet. Bring the sugar, molasses, water, and vinegar to a
Melt margarine in a saucepan.
Tip the pan to grease the sides.
Add sugar and molasses.
Stir until well dissolved. Bring this mixture to a boil, stirring slowly and constantly. (Candy is done when a drop dropped into cold water becomes brittle.)
Pour taffy into well-greased platter.
When cool enough to handle, grease hands and pull candy from hand to hand until firm and of a gold color.
Draw into a smooth band or twist into rope.
Cut into short lengths with kitchen shears.
Spread on wax paper to finish cooling.
Put the molasses, sugar and vinegar in a pan and boil until the mixture hardens when dropped into cold water.
Add the vanilla.
Pour mixture into a buttered pan.
Mark into squares and set aside to cool.
Nuts and/or coconut can be placed in the bottom of the buttered pan before pouring in the taffy.
sed Barefoot Contessa's basic recipe for: Recipe #56103.
Or, to STEAM
Butter sides of 2-quart pan.
Heat slowly.
Bring to boil the first 3 ingredients.
Add the vinegar.
Cook to light crack (268\u00b0).
Remove from heat.
Add the butter; sift in the baking soda.
Stir.
Turn out (do not scrape) onto battered pan.
Turn edges to center to cool.
When warm to the touch, pull to a light taffy color.
Pull into long strips; cut into 1-inch pieces.
Use cornstarch to keep from sticking to fingers.
Makes 1 1/4 pounds.
Combine sugar, molasses, corn syrup and 1/4 cup water.
Stir to dissolve sugar.
Cook and stir over medium-low heat for 15 to 20 minutes.
Raise temperature to medium; cook, stirring often, until hard-ball stage (265\u00b0 on candy thermometer), 40 to 45 minutes.
Add soda; stir in butter.
Stir in nuts.
Pour into greased shallow pan.
When cool enough to handle, pull until opaque and lighter in color.
Form into ropes.
With kitchen shears, cut into 1-inch pieces.
Wrap in clear plastic wrap. Makes 72.
f parchment paper.
Place taffy candy pieces onto a microwave
Cook molasses, sugar and water slowly to the hard boil stage. Stir during the latter part of the cooking to prevent burning. Remove from the fire and add butter, soda and vanilla and stir enough to mix.
Pour into a greased pan and when cool enough to handle, pull it until it becomes light in color.
Stretch into a long rope and cut with scissors into small pieces.
Cook sugar, molasses, vinegar and butter slowly until it forms a brittle string dropped into cold water or reaches 260\u00b0.
Stir in the soda.
Pour in buttered pan to cool.
When cool enough to handle, pull until cream colored.
Twist and cut with scissors.
Combine molasses, butter, sugar and vinegar. Cook to light-crack stage. Remove from heat. Stir in soda and flavoring. Turn onto buttered platters and cool until you can take it up in your hands. Pull until cream colored, then twist. This is fun to pull with 2 people.
Combine ingredients.
Stir over low heat until sugar dissolves and mixture starts to boil.
Increase to medium heat and boil for about 10 to 15 minutes or until mixture appears to smoke.
Pour onto well-greased (butter or margarine) cookie sheet.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Combine sugar, molasses, butter and vinegar in saucepan.
Cook slowly, stirring constantly, until mixture boils.
Boil slowly constantly, toward end of cooking to 260\u00b0 (or when small quantity dropped into cold water forms very hard balls).
Remove from heat. Pour into greased pan.
Cool enough to handle.
(Grease hands.) Form mixture into balls.
Pull until light yellow in color. Stretch into long rope.
Cut into small pieces.
Wrap each piece in waxed paper.
Boil in heavy iron skillet the sugar, water, vinegar and molasses.
Stir frequently.
Add cream of tartar.
Cook until brittle testing in cold water.
Remove from heat; add butter, soda and vanilla.
Pour into buttered pan until cool, then butter hands and pull until you can't.
Twist and cut.
Butter the sides of a heavy 3-quart saucepan.
In it, combine sugar, water, molasses, butter or margarine and corn syrup.
Cook over low heat, stirring constantly, until sugar is dissolved. Continue cooking to 265\u00b0 (hard ball stage) without stirring (mixture should boil gently over entire surface).
Pour onto a buttered platter or shallow baking pan.
Cook 10 to 15 minutes or until easy to handle.
Boil molasses, sugar and vinegar to hard boil stage (265 - 270 degrees). Remove from fire add butter, baking soda and salt. Stir only enough to blend. Pour into a well buttered pan. When cool pull until light and porous. Then cut in 1 1/2 inch pieces.
Mix molasses, sugar and vinegar.
Cook at 270\u00b0 or soft ball stage.
Stir occasionally to prevent burning.
Remove from heat and add butter, soda and salt.
Stir just enough to blend.
Pour into buttered pan.
When cool enough to handle, pull until light in color.
Sift together dry ingredients.
In separate bowl, combine shortening, sugar, extract, molasses and eggs.
Add dry ingredients.
Add hot water last.
Drop by teaspoons on greased cookie sheet.
Bake in preheated 350\u00b0 oven for 8 to 10 minutes.
ire and when melted, add molasses and sugar, stirring until sugar
Cook molasses, sugar and water to 272\u00b0 or until a small amount of mixture cracks when dropped into cold water.
Stir frequently. Remove from heat.
Add soda and butter, stirring just enough to blend.
Pour into shallow greased pan and let cool enough to handle.