Recipe: Molasses Taffy (Brer Rabbit Molasses, 1956)

MOLASSES TAFFY

1 1/2 cups Gold Label Brer Rabbit Molasses
3/4 cup sugar
2 tbsp, butter
2 tsp. cider vinegar
1 tsp. lemon extract

Combine molasses, sugar, butter and vinegar. Cook slowly, stirring constantly, until mixture boils. Boil slowly, stirring constantly toward end of cooking, to 260 degrees F, (until small quantity dropped in cold water forms hard ball).

Remove from heat; add lemon extract. Pour the cooked candy on waxed paper, foil or an oiled platter. Let it cool until you can dent it with your finger.

Press into a lump, then pull it quickly and lightly until it is light and porous. Roll into long strips and cut into 1-inch pieces.

Makes about 1 pound
From: Recipelink.com
Adapted from source: Brer Rabbit Book of Molasses Magic, First Printing, October 1956, Penick & Ford, Ltd., Inc.