* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grandmothers Molasses Taffy
 Categories: Candies, French can
      Yield: 1 Servings
 
      1 c  Molasses
    1/2 c  Sugar, granulated
    1/2 c  Brown sugar
    1/3 c  -Water
      2 tb Butter
    1/4 ts Baking soda
      1 pn -Salt
 
   In a medium, heavy saucepan, combine molasses, granulated and brown
  sugars and water. Heat to boiling and stir to dissolve sugars. Let
  mixture boil, without stirring, until syrup reaches the hard ball
  stage (260F/125C) on a candy thermometer. Remove from heat, stir in
  butter, baking soda, and salt. Immediately pour onto a buttered
  marble slab or baking sheet.
    When cool enough to handle, butter hands and gather taffy into a
  ball. Pull taffy between hands and continually stretch and fold again
  until taffy turned lighter in colour (this can take from 5 to 15
  minutes.)
    Stretch and twist taffy into a rope about 1 inch thick and cut into
  pieces using buttered scissors. Wrap each piece in waxed paper. MAKES:
  ABOUT 48 PIECES
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Molasses Candy (OldFashioned Pull Taffy)
 Categories: Penndutch, Candies
      Yield: 1 Servings
 
      2 c  Molasses
      1 c  Brown sugar
      2 tb Butter
    1/3 c  Water
      1 tb Vinegar
      1 pn 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 light in color. Cut in small pieces. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
 
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... Sincerely yours Gigi
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