• 2 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Butter a 15x10x1-inch baking pan; set aside. Butter sides of a heavy 3-quart saucepan. In pan combine sugar, molasses, water, the 1/2 cup butter, and corn syrup. Cook over medium heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan.

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  • Cook over medium-low heat, without stirring, until thermometer registers 265 degree F, hard-ball stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching hard-ball stage should take about 40 minutes.

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  • Remove pan from heat; remove thermometer. Pour into prepared pan. Cool until mixture can be handled easily. This should take 15 to 20 minutes. Butter hands; twist and pull candy until it turns a creamy color and is stiff and quite difficult to pull. This should take about 10 minutes. Candy is ready to snip if it cracks when tapped on work surface. Divide candy into fourths; twist and pull each piece into a long strand about 1/2 inch thick. With buttered scissors, snip into bite-size pieces. Wrap each piece in clear plastic wrap. Makes about 80 pieces or 1-1/2 pounds.

Tips

Up to 1 week ahead prepare and wrap taffy. Store in a cool dry place in a tightly covered container.

Nutrition Facts

43 calories; 1 g total fat; 1 g saturated fat; 3 mg cholesterol; 15 mg sodium. 8 g carbohydrates; 0 g fiber; 0 g protein; 49 IU vitamin a; 0 mg vitamin c; 10 mg calcium; 0 mg iron;

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0