| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Light molasses |
| 2 |
ts |
Vinegar |
| 1 1/2 |
tb |
Butter or margarine |
| 1/8 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 7 |
dr |
Oil of peppermint |
INSTRUCTIONS
In 3-quart saucepan, mix molasses, vinegar. Cook gently, stirring to 260
degrees F. on candy thermometer, or until a little mixture, dripped into
cold water, becomes brittle. Remove from heat. Add butter, salt & soda.
Stir until foaming stops; pout into greased 12" x 8" x 1" pan.
When candy is cool enough to pull, drop peppermint into center. Lift
corners; draw to center; press together. Pull, using thumbs and fingers;
fold. Repeat until light in color and slightly firm. Pull into 2 long ropes
3/4" thick; cut into 1" pieces; wrap in wax paper, plastic wrap or foil.
Makes about 6 1/2 dozen pieces.
Molasses Taffy: Omit oil of peppermint.
(Good Housekeeping Cook Book)
Posted to EAT-L Digest by Al & Diane Johnson <johnson@NEGIA.NET> on Dec
27, 1997
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