Prep 5 mins
Cook 15 mins
The real old fashioned type your gram used to make! =)
- 1⁄2 cup molasses
- 1 1⁄2 cups sugar
- 1⁄2 cup water
- 1 1⁄2 tablespoons cider vinegar
- 1⁄4 teaspoon cream of tartar
- 1⁄4 cup butter (warm)
- 1⁄8 teaspoon baking soda
- 1⁄2 teaspoon vanilla
- Prepare a cookie sheet with non-stick vegetable spray.
- Combine the molasses, sugar, water, and cider vinegar in a heavy 3 quart saucepan, blend.
- Bring to a boil over medium-low heat.
- Add cream of tartar.
- Cover and let boil 3 minutes.
- Uncover and brush down sugar crystals from sides of pan using pastry brush dipped into cool water.
- Continue to boil with minimal stirring until the temperature reaches 256°F (hard ball stage).
- Remove from heat and add butter, baking soda, and vanilla.
- Pour out onto prepared sheet.
- Use a spatula to fold the edges of the cooling taffy toward the center.
- When cool enough to handle butter (or oil) your fingertips and find a friend, child, or spouse (have them butter their hands too).
- Pull the taffy about 12 inches, twist, and fold back on itself.
- Repeat this process until the taffy becomes difficult to pull.
- Pull and roll into a long rope and cut with buttered scissors into small bite-sized segments.
- Place on waxed paper to harden.
- Store in an airtight container between layers of waxed paper.
- Makes about 1 pound.