posted by Jeannie 01-31-103 1:33 PM
Molasses Candy
4 cupfuls molasses
1/2 teaspoonful baking soda
1/8 teaspoonful salt
Put the molasses and salt into a very large saucepan and boil for half an hour, stirring gently all the time. When a little dropped into cold water immediately becomes hard the candy is sufficiently cooked - if using a thermometer, cook to 300 degrees.
Add the soda, stir until it foams thoroughtly, then turn on to an oiled slab or platter to cool. The edges will cool more rapidly than the centre, so they must be gathered up and turned into the centre of the mass. When cool enough to handle, pull until of a light golden colour, then cut with a knife or scissors into convenient-sized pieces.
If much molasses candy is made, it is well to have a strong steel hook fastened into the wall over which the candy can be thrown and pulled, as better and quicker results will be secured in this manner than if the candy is just pulled with the hands.
Pulled Honey Toffy
3 cupfuls sugar
2/3 cupful honey
2/3 cupful boiling water
2 tablespoonfuls lemon juice
Cook the sugar, honey and water together quickly until a little lifted on the spoon shows a long trailing thread-if using a candy thermometer cook to 230 degrees.
Turn on to an oiled slab or platter to cool, and turn the edges into the centre as they cool (see recipe for molasses candy). Pull until white and cut into even lengths with scissors.
Molasses Candy
2 cups molasses
1 cup brown sugar
2 tablespoons butter
1/3 cup water
1 tablespoon vinegar
Pinch baking soda
Boil all together until a little tried in cold water becomes brittle. Pour on a buttered dish and allow to cool. When cool enough to handle, rub butter on hands and pull the candy (small portions at a time) until ight in color. Cut in small pieces.
White Taffy
1 cup sugar
1/3 cup water
1/4 cup light corn syrup
1 tablespoon vinegar
1/4 teaspoon baking soda
Grease shallow baking pan.
In large saucepan combine sugar, water and corn syrup. Cook over low heat, stirring until sugar is dissolved. Cook over medium heat, without stirring, to hard-boil stage (265 degrees). Remove from heat; stir in vinegar and baking soda.
Pour into pan; let stand until cool enough to handle. Pull until snow white and porous. Grease hands, if necessary.
Twist into long ropes, cut into 1/2-inch pieces with scissors.
Note: Don't let the syrup get too cold. It should be hot to the hands. Roll the very warm syrup into a ball, and pull the ball out into a long rope with both hands. Turn the ends over into the center so that all parts will be evenly pulled. Continue to pull until the taffy becomes light and shiny. Keep the hands well greased.