Molasses Taffy

Preparation info

  • Difficulty

    Easy

  • Yield:

    200 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Glucose syrup 570 g 20 oz 42%
Molasses 340 g 12 oz 25%
Sugar 230 g 8 oz 17%
Invert sugar 110 g 4 oz 8%
Coconut fat 50 g 2 oz 4%
Butter 40 g 1 oz 3%
Salt 1 tsp 1 tsp <1%
Vanilla extract 10 g 0.5 oz 1%
Batch Size 1350 g 47.5 oz 100%

Method

  1. Combine the glucose syrup, molasses, sugar, invert sugar, coconut fat, and butter in a heavy saucepan.
  2. Cook to 122°C/252°F while stirring constantly.
  3. Remove from the heat, add the salt, and stir to dissolve.
  4. Pour the mixture onto an oiled marble slab. Pour the vanilla extract onto the batch.
  5. Turn occasionally as the batch cools to a plastic consistency. Pull generously to aerate.
  6. Pull into a rope 1 cm/½ in in diameter. Cut the rope into 25-mm/1-in pieces.
  7. Wrap immediately to maintain shape and to protect from humidity.