Mary's Recipe for Molasses Taffy
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- Four tablespoonfuls New Orleans molasses
- 9 tablespoonfuls sugar
- 3 tablespoonfuls water
- 2 teaspoonfuls butter
- 1 teaspoonful vanilla
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Four tablespoonfuls New Orleans molasses, 9 tablespoonfuls sugar, 3 tablespoonfuls water, 2 teaspoonfuls butter, 1 teaspoonful vanilla.
- Boil all together until it becomes brittle when a small quantity is dropped in water.
- Pour the mixture into buttered pans and when cool enough to handle, pull with the hands until a light creamy yellow shade.
- Pull into long, thin strips, cut into small pieces with scissors.
- This taffy is fine if boiled a long enough time to become crisp and brittle, and you will be surprised at the quantity this small amount of sugar and molasses will make.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife