Molasses Pull Taffy
Get your family or friends together for an old-fashioned taffy pull. Have fun twisting and pulling this soft and chewy taffy, traditionally made on November 25 which is the feast day of Saint Catherine, patron saint of single women.
- ½ cup (125 ml) Crosby’s Fancy Molasses
- 1 ½ cups (375 ml) sugar
- 1 ½ tbsp. (18 ml) vinegar
- ½ cup (125 ml) water
- ¼ tsp. (1 ml) cream of tartar
- ¼ cup (65 ml) butter
- 1/8 tsp. (½ ml) baking soda
In a heavy bottomed pot, combine molasses, sugar, vinegar, and water. Bring to a boil and cook, stirring often, until mixture reaches 255°F (124°C) or when a small amount dropped in cold water turns hard.
Remove from heat and add butter, cream of tartar and baking soda. Pour onto a buttered, sided cookie sheet.
When cool enough to handle, pull pieces of taffy until light in color. (Butter hands before pulling).
Twist and cut into 1-inch pieces. Wrap in parchment paper.
Recipe courtesy of New Brunswick's Crosby Molasses.