In case you missed the first two posts (Quick and Easy Spicy Pumpkin Butter and Pumpkin Pecan Streusal Bars), it’s Molasses Marathon here on the blog. This is recipe #3.
After my grandpa was talking about some molasses candy his mother used to make when he was a kid, I started looking for a similar sounding recipe. I found this one and gave it a try. I don’t have the best luck with candy/fudge, so I always try to not get my hopes up just in case it doesn’t turn out. I’ve made this recipe at least four times now and it’s turned out great each time! =) It’s not exactly a taffy but doesn’t really get hard either. It’s somewhere in the middle. And while it isn’t exactly like what my grandpa was describing, it’s very tasty. Since it has half molasses and half corn syrup, it doesn’t have a strong molasses taste. Enjoy!
Old-Fashioned Molasses Candy
2 tbsp butter
3/4 cup light corn syrup
3/4 cup molasses
1 cup sugar
2 tsp cider vinegar
1/4 tsp baking soda
1. Line cookie sheet with silpat; set aside.
2. In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over low heat until sugar is dissolved, stirring frequently. Increase heat to medium; cook until a candy thermometer reads 245 degrees F (firm-ball stage), stirring occasionally. Add molasses and butter. Cook, uncovered, until a candy thermometer reads 260 degrees F (hard-ball stage), stirring occasionally. Remove from the heat. Add baking soda; beat well.
3. Pour into prepared pan. Let stand for 5 minutes or until cool enough to handle. Butter fingers; quickly pull candy until firm by pliable (color will be light tan). When candy is ready for cutting, pull into a 1/2-in. rope. Cut into 1-in. pieces. Wrap each in waxed paper.
*from Allrecipes
