Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
- 2 cups unsulfured molasses
- 1 cup sugar
- 2 Tablespoons butter
- 2 Tablespoons cider or white vinegar
Pour onto the platter. Using a spatula, turn the edges toward the center to speed cooling. Pull (see below).
Yield: about 1 pound
About Pulling Taffy
While taffy pulling is best known as an amusing group operation, it's perfectly possible to pull taffy all by yourself. Old-time kitchens often had "taffy hooks" permanently attached to a wall.
Before you begin, grease a pair of scissors and have on hand squares of wax paper for wrapping.
Let your cooked taffy sit just until it is barely cool enough to work with. (If it gets too cool, you can warm it in a 350 F. oven for 3 to 4 minutes.)
Coat your hands well with cornstarch or butter. Form the candy into one or more balls. Now start pulling.
Working fast, pull a lump of candy between the fingertips of one hand and the other until it's about 15 inches long.
Now double it up and pull again. Continue pulling, as in step 1, until the candy is porous and hard to pull.
Stretch the candy into a rope about 3/4 inch in diameter.
Cut with the greased scissors into 1-inch pieces. To prevent sticking, wrap each piece of candy individually in a square of wax paper; twist the ends to seal. Keep the wrapped taffies in a tightly closed tin.
Recipe Source: 500 Treasured Country Recipes by Martha Storey & Friends (Storey Books)
Reprinted with permission.