Home › Pulled Candies › Pulled Candies: Molasses

Pulled Candies: Molasses

Molasses Candy 3 tablespoons butter 2 cups Porto Rico molasses 2/3 cup sugar 1 tablespoon vinegar Melt butter in saucepan or iron kettle, add molasses and sugar, and stir until sugar is dissolved. Boil until mixture becomes brittle when tried in cold water, or to 256 degrees F. During the last part of the cooking candy should be stirred constantly. Add vinegar just before taking from fire. Pour on buttered marble slab or agate tray, and when cool enough to handle, pull until porous and light colored, using tips of fingers and thumbs, not squeezing it in the hand. Cut in small pieces, using large scissors or a sharp knife. Wrap in wax paper.

Daddy's Molasses Candy 1 cup molasses 1/2 cup sugar 3/4 teaspoon soda Put molasses and sugar in saucepan or iron kettle. Stir until dissolved, and boil without stirring over a moderate fire, brushing inside edge of saucepan with butter to prevent boiling over. Cook to 256 degrees F., or until mixture spins fine threads when dripped slowly from tip of spoon. Put three tablespoons of candy into a buttered dish, and keep in a warm place for coloring. Add soda to remaining candy, stir, and turn into buttered pan or on to buttered slab. When cool enough to handle, pull as quickly and as long as possible. When very light, lay upon it the unpulled candy, and pull out together in one long strip. Cut in small pieces, and roll in confectioners' sugar. If candy is not to be eaten at once, wrap each piece in waxed paper. Stretched Molasses Candy 1/2 cup butter 2/3 cup molasses 1 1/3 cups sugar 1 cup water Put butter in saucepan or iron kettle, and when melted add sugar, molasses, and water. Stir until sugar is dissolved, and let boil without stirring until mixture will form a very soft ball that will just keep in shape when tried in cold water. Turn on a buttered marble slab or agate tray, and as mixture cools around sides fold toward center. When cool enough to handle, pull until porous and light colored with tips of fingers and thumbs, not squeezing it in the hand. Cut in small pieces with large scissors or a sharp knife, and arrange on slightly buttered plates, or wrap in wax paper. A few drops oil of peppermint, clove, or cinnamon may be added during the stretching. Molasses Kisses 2 tablespoons butter 1/4 cup water 1 cup molasses 3 tablespoons honey 1 tablespoon corn syrup 3 tablespoons sugar Put ingredients in saucepan or iron kettle, stir until butter melts and sugar dissolves, and boil until it forms a hard ball in cold water, or to 254 degrees or 256 degrees F. Pour gently on buttered marble slab or large tray. When cool enough to handle, pull until light colored. If using the hook, twist each time as it falls from the hook. Use flour on the hands if candy sticks. Roll, cut in pieces, and wrap in wax paper.

Molasses Candy Bars Follow directions for Molasses Kisses, cooking to 256 degrees F. Pull as long a time as possible, then cut in bars, and wrap in wax paper. Velvet Molasses Kisses 1/2 cup molasses 1 1/2 cups sugar 1/2 cup water 1 1/2 tablespoons vinegar 1/4 teaspoon cream of tartar 4 tablespoons butter 1/8 teaspoon soda Put molasses, sugar, water, and vinegar in saucepan or iron kettle, stir until it boils, and add cream of tartar. Boil until mixture becomes brittle when tried in cold water, or to 256 degrees F. Stir constantly during last part of cooking. When nearly done, add butter and soda. Pour on buttered marble slab or agate tray, and when cool pull until light colored. While pulling, flavor with one teaspoon vanilla, or half a teaspoon of lemon extract, or a few drops oil of peppermint or wintergreen. Cut in pieces with scissors, and wrap in wax paper.