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Topic: Molasses Candy  (Read 441 times)
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« on: December 07, 2017 06:07:41 PM »

For the local neighborhood ladies Christmas dinner, I was in charge of making molasses candy... a tie in to one of the stories we had for the program.  I was supposed to make 400 pieces.  Well, I did -make- over 500 pieces, but half of them went bad by the time the night came.  DOH.  Candy making is such an inconsistent thing!  I don't know what went wrong with those batches, I watched temperature on the candy well, I even checked humidity of the house... *shrug* candy.   Roll Eyes  What was leftover was tasty though.

Molasses Candy

1/2 cup Molasses
1 1/2 cups sugar
1 1/2 Tbsp. vinegar
1/2 cup water

1/4 tsp. cream of tartar
1/4 cup butter
1/8 tsp. baking soda

-In a heavy bottomed pot, combine molasses, sugar, vinegar and water. Bring to a boil and cook, stirring often, until mixture reaches 255 F (or when a small amount dropped in cold water turns hard).
-Remove from heat and add butter, cream of tartar and baking soda. Pour onto a buttered, sided cookie sheet.
-When cool enough to handle, pull pieces of taffy until light in color. (Butter hands before pulling).
-Twist and cut into 1 pieces. Wrap in parchment paper.

Tips, I've learned
-the biggest one is have a candy thermometer and make sure it's calibrated for boiling point at your elevation.  For me, my boiling temp is about 9 degrees less than 212, so I stopped my candy at 246* instead of 255*. 
-use a big pot.  This stuff bubbles up.  I had to switch from a saucepan mid boil.
-I used coconut oil for oiling my hands the first batch since I didn't have any butter left and it was fine. I didn't notice any difference in taste between coconut oil and butter pulled batches.
-If you have a pastry scraper, that helps to pull the candy up from the pan.  I scooped under the candy and then let it drizzle down to help it cool faster.  You could just be patient and wait for it to cool lol
-I wore knit gloves covered with food safe rubber gloves to pull the candy when it was still too warm for bare hands.
-I've read that humidity over 35% messes with candy making, if you find your batches aren't working.
-know that sometimes candy sucks.  I had one batch that I pulled for 30 minutes and it was not setting up, finally realized I did something wrong and gave up.  Other times, the candy set and was delicious and then I popped it out later to crumbles.

All tucked away in air tight half gallon canning jars.  6 of them!

Cut and ready to wrap.

What they are supposed to look like. I wanted them super taffy like.

Here's what happened to make half bad!  They turned into brown sugar??  Huh

If you try, good luck!

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« Reply #1 on: December 07, 2017 06:26:14 PM »

I am going to! I so am going to try this! Thank you so much for your tips & tricks. Your recipe is on my short list for the new year.
I love molasses candy. I would eat that crumbly sugar "ruined" batch over oatmeal or sprinkled on some sort of loaf (gingerbread maybe?). That stuff everybody else hated at Halloween was always my favourite.

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« Reply #2 on: December 07, 2017 07:29:40 PM »

Good ideas on the re-use of the "ruined" batch.  I wonder about using it to add in cookies or granola too.  Candy making can be so fussy sometimes - I am impressed that you went about making such a huge batch - and they look great!

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« Reply #3 on: December 08, 2017 06:52:59 AM »

Soooo much candy! That's so neat. I don't think I've ever seen someone make homemade candy like this. So cool!

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« Reply #4 on: December 12, 2017 06:18:45 PM »

These look really good! I'm sorry some of them went bad... Candy can be tricky!

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