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Topic: Molasses Candy  (Read 871 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.

EDIT TO ADD:  I think the problem was not the candy, it was time.  If you make these, plan to eat them within the week.  I'm thinking that keeping them, even sealed, was what made them turn grainy and powdery.  As a few of the "good" batches turned grainy after a few weeks.

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!
« Last Edit: March 01, 2018 03:07:53 PM by patty_o_furniture » THIS ROCKS   Logged

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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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