Blackstrap Molasses Taffy Recipe
Recipe Description:
Have you ever been to a "taffy pull?" When I was a youngster, this was a beloved party activity, and let me tell you, now I know WHY we did it at parties. Today I did it ALONE. Not the most intelligent choice I ever made, but it worked out in the end. Blackstrap molasses is incredibly rich in minerals. You will feel good about giving this delicious candy to your children!
Recipe
Instructions:
Butter a Pyrex 9 x 13 inch pan.
In a heavy-bottomed, 3 quart stainless saucepan, combine the molasses, Sucanat, butter and vinegar.
Stir constantly and over medium heat, bring to a boil.
Attach a candy thermometer to the pan, and stirring, continue to cook until the temperature reaches 260 degrees F.
Remove from heat and stir in the black walnut extract.
Pour the mass into the buttered pan.
Stir around gently with a fork as it cools to bring the outer parts to the center.
When the taffy is cool enough to handle, generously butter your hands and then begin "pulling" the taffee. (This is where it is good to have helpers.) This just means you stretch it, and fold it back on itself over and over. (Please check the pictures on my blog post.)
Continue pulling the taffy until it has lightened somewhat in color and it becomes almost firm enough that you cannot pull it any longer.
Pull it into a long rope and lay it out on waxed paper to cool.
Cut into small pieces with some sturdy scissors and wrap each one in a small piece of waxed paper.
This will make about 1 pound of candy.
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