Molasses Taffy

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Molasses Taffy

molasses taffy I'm not sure if this is actually taffy or not, but I am sure it was one of my favorite homemade treats when I was little. These little hard hockey pucks of sugary molasses made an annual appearance at the Halloween parade in my hometown of Columbia, PA. They were perfectly round, the color of dark molasses and usually wrapped haphazardly in waxed paper. You could find them on just about every Brownie Troop or PTA bake sale table, right next to the Rice Krispie treats or cupcakes. The best thing about them was they lasted forever. Because they were as hard as a lollipop, but the size of a flattened coke can, you could work on it for almost the entire length of the parade, which was half the fun. Their large size and lack of a stick made them somewhat tricky to eat, and you usually ended up with a sticky mess. I don't remember minding at the time, though. I had forgotten about them until recently when someone gave me a piece of molasses candy. As soon as I tasted it, I was transported back to fourth grade with a group of giggly girls slurping their molasses taffy while combing the streets for cute boys. One of those girls was a best friend growing up. Her name is Rachael. Rachael recently proved that distance and time mean nothing when it comes to friendship, as she answered my Facebook recipe plea within minutes. Thanks to Rachael's recipe, I'm enjoying one right now. Nostalgia is an understatement. If you like molasses, like candy and don't mind a mess, give these a whirl. Rachael's Molasses Taffy 1 1/2 cups of dark molasses 2 teaspoons vinegar 3/4 cup of sugar 1 1/2 tablespoon of butter Cook the above ingredients over medium heat until they reach the hard ball stage. That is where you drop some into a glass of water and it forms a hard ball. If you find the right candy thermometer it will say what temp hard ball is. Butter cupcake pans really thick with butter before you pour the candy into them. You have to work fast with it because it starts to set quickly. Also be careful because it burns like hell if you get it on you.

12 comments

Jul 19, 2014 • Posted by nichole

Drew – It is. I've met so many people in the NYC region lately from PA.

Grace – Wow. Thank you so much. So glad you stopped by.

Moondiva – I buttered 12 cupcake tins and filled them each about 1/4 of the way full. Any more than that and they would be huge!

Jul 19, 2014 • Posted by moondiva

I'm so making this…how many muffin tins do you butter, which size and you pour how much into each tin / inch??

I grew up in Texas with sugar cane syrup…might try it with that, after I've made this.

Deborah and the new gang

Jul 19, 2014 • Posted by graceandivy

Oh I love these taffies too! We use to eat them in Australia all the time!! I just discovered your blog via http://blackeiffel.blogspot.com/ and I'm in love with it! Your writing is so fresh and personal and your photos…sigh…so dreamy! I've never been to Paris but I know I will get there one day!! Thank for sharing your beautiful life. xo

Jul 19, 2014 • Posted by D R E W

my mom grew up in conestoga and i spent a lot of summers there as a kid. small world!

Jul 19, 2014 • Posted by Robin

Those sound wonderful! i love finding new recipies Thanks for sharing!

Jul 19, 2014 • Posted by Aspiring Kennedy

mmm that recipe seems so simple. i would love to try it this fall. what a yummy treat with a hot cup of tea.

love your blog! so glad to have found it… will be checking in as i make the move over to england this week!!

Jul 19, 2014 • Posted by Margarita

I have always heard of these but never actually tried one! Thanks for posting the recipe, I may attempt them soon :)

http://www.loveandbistros.com

Jul 19, 2014 • Posted by Gilding Lilies

I grew up in Illinois, and the California, and I have never seen these. They look, and sound, so interesting, thanks for the recipe. Learn somethin' new every day.

Jul 19, 2014 • Posted by Betty

Thank you for this recipe my grandma made these and bought back memories when I younger.She would add walnut and hazel nuts at times Also put in mini muffin tins make easier to eat.Also would pull with butter hands to about 3/4 inch cut in bite size pieces with butter scissors.

Jul 19, 2014 • Posted by Teresa @ good-grace

I've never heard of this … but I can't wait to try it!

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