| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | c | Light molasses |
| 2 | t | Vinegar |
| 1 1/2 | T | Butter or margarine |
| 1/8 | t | Salt |
| 1/2 | t | Baking soda |
| 7 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 153
Calories From Fat: 150
Total Fat: 17g
Cholesterol: 2.5mg
Sodium: 1054.6mg
Potassium: 8.6mg
Carbohydrates: <1g
Fiber: 0g
Sugar: 0g
Protein: <1g