Old Fashioned Molasses Taffy

Recipe View 5 mins Prepare Your Canvas: Lightly grease a baking sheet with butter or cooking spray. This will prevent the taffy from sticking and make cleanup a breeze.

Recipe View 25 mins The Sweet Alchemy: In a heavy-bottomed saucepan over medium heat, combine the sugar, molasses, water, and white vinegar. Stir gently until the sugar dissolves completely. (5 minutes)

Recipe View 2 mins Achieving Hard Ball Stage: Once the sugar is dissolved, bring the mixture to a boil. Continue to cook, without stirring, until the syrup reaches the 'hard ball' stage. Use a candy thermometer to monitor the temperature, aiming for 250-265°F (121-129°C). Alternatively, drop a small amount of syrup into a glass of cold water; it should form a rigid ball that you can pick up with your fingers. (20-30 minutes)

Recipe View 13 mins The Final Touches: Remove the saucepan from the heat and quickly stir in the butter and baking soda. The mixture will foam up slightly. (2 minutes)

Recipe View 25 mins Cooling and Setting: Pour the hot taffy mixture onto the prepared baking sheet. Allow it to cool until it's cool enough to handle comfortably, about 10-15 minutes. The edges should be firm, but the center will still be pliable.

Recipe View 15 mins The Taffy Pull: Once the taffy is cool enough to handle, begin the pulling process. Fold the taffy in half, then pull it to double its original length. Repeat this folding and pulling process continuously. As you pull, the taffy will lighten in color and become smoother and chewier. Continue until the taffy turns a beautiful golden brown and becomes too stiff to pull anymore. (20-30 minutes)

Recipe View Cutting and Wrapping: Cut the taffy into bite-sized pieces using well-oiled kitchen shears or a knife. Wrap each piece individually in waxed paper to prevent sticking. (15 minutes)

Recipe View Storage: Store the wrapped taffy in an airtight container at room temperature. It will keep for several days, but it's best enjoyed fresh!