Molasses Mint Salt Water Taffy
qui
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. Grease a jelly roll pan (cookie sheet with sides - 10 x 14 baking dish)with butter. - wipe out excess.
  2. 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)
  3. Remove from heat and add butter, salt and soda. Stir until mixture ceases to foam.
  4. Pour into greased pan.
  5. When cool enough to handle, pour peppermint in the center, bring the corners up and fold over.
  6. 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)
RECIPE BACKSTORY
Recipe from a shop on the boardwalk in Atlantic City.