Peter Greweling

Molasses Taffy

Preparation info
  • Yield:

    200 Pieces

    • Difficulty

      Easy

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Glucose syrup 570 <

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