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Old Virginia Molasses Taffy

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United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. Must
  2. a tablespoon of butter
  3. Water
  4. a quarter teaspoon of baking soda
  5. a teaspoon of vinegar
  6. a pint of New Orleans molasses over
Contains MilkSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • 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

  1. Put a pint of New Orleans molasses over the fire in a saucepan and boil for twenty minutes.
  2. Stir in a quarter teaspoon of baking soda and boil fifteen minutes longer, or until a little, dropped into cold water, becomes brittle.
  3. This candy must be stirred constantly while it is cooking or it will scorch.
  4. When it reaches the brittle stage, add a teaspoon of vinegar and a tablespoon of butter and pour into well-buttered pans.
  5. Mark into shape with a buttered knife after the candy begins to form and before it is really hard.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Wooden spoon