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Post by Toby Benoit on Mar 1, 2011 17:28:22 GMT 12.75
Anybody ever made hard candy out of molasses?
I used to know an old censored lady in Thonotosassa that made it and it was some kinda good. She'd put different flavors in the molasses candy and it came out tasting almost like a hard licorice stick.
Anybody know how to make 'em?
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Post by Two Tales on Mar 2, 2011 0:46:50 GMT 12.75
From: www.cooks.com/rec/view/0,197,139167-225201,00.html MOLASSES CANDY Read more about it at www.cooks.com/rec/view/0,197,139167-225201,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 2 cups molasses 2 cups brown sugar 1/3 cup white vinegar 1 cup water 2 tablespoons butter a pinch of salt Cooks Note: If you haven't much experience in making candy, a candy thermometer will be very helpful in avoiding failures. In a heavy bottom pan, boil ingredients until it reaches hard crack stage on a candy thermometer (or until a few drops in cold water are brittle and will crack). Pour mixture into a hot, buttered pan. When cool enough to handle, pull the mixture in long strands, fold and pull, fold and pull until it turns a whitish color and is opaque. Roll into a log shape and snip into 1/2 inch to 3/4 inch long pieces. Wrap in up each little log shape in a 2 1/4 inch long strip of wax paper; twist each end in different directions. Store in an airtight container.
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Post by Paws on Mar 2, 2011 1:13:39 GMT 12.75
From: www.cooks.com/rec/view/0,197,139167-225201,00.html MOLASSES CANDY Read more about it at www.cooks.com/rec/view/0,197,139167-225201,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 2 cups molasses 2 cups brown sugar 1/3 cup white vinegar 1 cup water 2 tablespoons butter a pinch of salt Cooks Note: If you haven't much experience in making candy, a candy thermometer will be very helpful in avoiding failures. In a heavy bottom pan, boil ingredients until it reaches hard crack stage on a candy thermometer (or until a few drops in cold water are brittle and will crack). Pour mixture into a hot, buttered pan. When cool enough to handle, pull the mixture in long strands, fold and pull, fold and pull until it turns a whitish color and is opaque. Roll into a log shape and snip into 1/2 inch to 3/4 inch long pieces. Wrap in up each little log shape in a 2 1/4 inch long strip of wax paper; twist each end in different directions. Store in an airtight container. Use molasses "WITH" sulpher or else add a pinch of cream of tarter to the recipe to stabilize the taffy. p.s. Toby you and I can not have any.
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Post by Toby Benoit on Mar 2, 2011 12:20:13 GMT 12.75
THANKS!!!!!!! ;D ;D ;D You da man, TT!!!!! Phil...yes we can; we just can't have much and then only rarely!
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Post by Paws on Mar 2, 2011 14:48:00 GMT 12.75
I know brudder but it's like being alcoholic! Man them chile dogs and root beer sure sound good to me right about now!
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