Molasses Taffy
Molasses taffy is a pulled candy that gets its deep brown sweetness from fancy molasses and its texture from a good amount of stretching. The cooking temperature is yours to choose: stop at the low end of the range for a soft chew, or go higher for a firmer bite. A little baking soda and cream of tartar keep the candy tender. Pulling it by hand lightens the color and makes it a fun kitchen project.
Instructions
Put the molasses, sugar, vinegar and water in a heavy saucepan and set it over medium heat. Stir until the sugar dissolves, then let the syrup cook.
Heat the syrup to between 255 and 270°F (124 to 132°C). The higher you go, the harder the finished taffy will be, so choose your temperature based on how chewy or firm you want it.
Take the pan off the heat and stir in the butter, cream of tartar and baking soda. The mixture will foam a little as the soda reacts.
Pour the candy into a buttered pan or onto a buttered marble surface. Leave it to cool until it is no longer dangerously hot but is still soft.
When it is cool enough to handle and thick enough to hold together, grease your hands. Grab the mass with both hands, stretch it apart while giving it a slight twist, then fold it back and repeat.
Keep pulling and twisting until the taffy turns noticeably lighter in color. This works air into the candy, which gives it a lighter, chewier texture.
Cut the taffy into 1-inch pieces. Wrap each piece in a square of waxed paper so they do not stick together.
Make it personal.
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