Grandmother's Molasses Taffy
- 1 c Molasses
- 1/2 c Sugar, granulated
- 1/2 c Brown sugar
- 1/3 c
- 2 tb Butter
- 1/4 tsp. Baking soda
- 1 pinch Salt
- In a medium, heavy saucepan, combine molasses, granulated and brown
sugars and water.
- Heat to boiling and stir to dissolve sugars.
- Let mixture boil, without stirring, until syrup reaches the hard ball
stage (260F/125C) on a candy thermometer.
- Remove from heat, stir in
butter, baking soda, and salt.
- Immediately pour onto a buttered
marble slab or baking sheet.
- When cool enough to handle, butter hands
and gather taffy into a ball.
- Pull taffy between hands and
continually stretch and fold again until taffy turned lighter in color
(this can take from 5 to 15 minutes.)
- Stretch and twist taffy
into a rope about 1 inch thick and cut into pieces using buttered
- Wrap each piece in waxed paper.
Recipe yields about 24
Quebec's sweet tooth is often satisfied by this
old-fashioned candy made from molasses and sugar.
belongs to Marguerite Legault, a member of Les Fermieres de Thuroso, a
rural woman's group in the town on the Ottawa River.
source: A Taste of Quebec by Julian Armstrong