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Recipe from a shop on the boardwalk in Atlantic City.


  • Butter for pan
  • Candy wrappers OR waxed paper cut in 3" squares
  • 2 C dark molasses
  • 2 tsp vinegar
  • 1.5 T Butter
  • 1/8 tsp salt
  • 1/2 tsp baking soda
  • 7 drops oil of peppermint


  • Grease a jelly roll pan (cookie sheet with sides - 10 x 14 baking dish)with butter. - wipe out excess.
  • Cook molasses and vinegar in a saucepan slowly, stirring constantly, until the temperature is 270' (candy thermometer) (syrup will be brittle when drizzled in cold water)
  • Remove from heat and add butter, salt and soda. Stir until mixture ceases to foam.
  • Pour into greased pan.
  • When cool enough to handle, pour peppermint in the center, bring the corners up and fold over.
  • Lightly butter hands and wipe off excess - pull taffy gently till light in color and firm. Roll into a thin rope. Cut in pieces and wrap in waxed paper. (roll up and twist ends)

Categories: Candy  Taffy 
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