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Molasses Taffy

Source of Recipe

Sherrill Bennett


List of Ingredients

7 TBS butter,divided,softened** subsitute GFCF margarine
2 C GFCF molasses
1 C sugar
3/4 C water** may need to decrease slightly if using margarine
1/2 tsp GFCF vanilla extract
1/8 tsp baking soda


Recipe

Grease a 15x10 inch pan with 3 TBS of the margarine; set aside. In a heavy saucepan over medium heat, bring the molasses, sugar and water to boil. Cook and stir until a candy thermometer reads 245 degrees (firm ball stage) stirring occassionally. Add the vanil, baking soda and remaining margarine. Cover and cook for 3 minutes. Uncover and cook until the thermometer reads 260 degrees (hard ball stage), stirring occassionally. Remoive from heat; pour into prepared pan. Cool on a wire rack for 15 minutes or until cool enough to handle. With greased fingers, quickly pull half of the taffy unitl firm but pliable. Pull and shape into a 1/2 inch rope; cut into 1-1/4 inch pieces. Repeat with remianing taffy. Wrap each piece in wax paper.

Yield: 12-1/2 dozen