Old Time Molasses Pull Toffee
1/2 cup Fancy Molasses
1/2 cup water
1 1/2 cup brown sugar
2 tbsp white vinegar
1/4 cup butter
1/4 tsp cream of tartar
1/2 tsp baking soda
NOTE: You will need more butter for greasing pot, tray and hands.
Line a large flat cookie or jelly roll tray with parchment paper (grease paper with butter). Also grease 3 qt cooking pot. Add molasses, water, sugar, and vinegar and stir. Bring to a boil on medium high (stirring constantly). Add cream of tartar and continue cooking until the mixture is brittle when tried in cold water.
My grandmother didn’t use a candy thermometer but I remember her telling me that you knew it was ready when there were little puffs of blue smoke coming from the mixture.
Remove from heat and add butter and baking soda while stirring constantly. This is when my grandmother would add the drop or two of kerosene or turpentine, or was it Minard’s Linament. Continue stirring until the foaming action stops (about 2 minutes). Pour on the tray and allow to cool slightly. (It needs to be cool enough to handle).
The Fun Part – Pulling the Toffee: Generously grease your hands with butter. Lift two corners of the candy and fold it on to itself about halfway and let it drop. Continue folding the candy until you can handle it with your hands. Cut it into 3 or 4 sections and start pulling and twisting into rope strands. It will become shiny and almost translucent. During the process you should cut it into foot long sections for easier handling. When it’s ready, cut in ¾“ pieces and roll in wax paper. Allow to cool (not in fridge)
Check out my story about old time molasses candy: https://aboutlittlethings.com/alive-to-tell-the-tale/
