I remember when I was a child, one of the things we learned about in school was taffy pulling. On a field trip to Fort Edmonton Park, which is a “living history” museum where you can step back in time and learn about the past, I remember walking into one of the pioneer houses and being handed a piece of warm molasses taffy, ready to be twisted and pulled before eagerly devoured.
That was something I always remembered. A memory filled with the rich taste of molasses, the smells of the sugars cooking on the wood stove, the warm candy in my buttered hands, a bit hot to the touch if it stayed on one part of the hand too long. A memory of pulling the candy while other classmates around me giggled as they licked their fingers. That must have been what a taffy pull was like — a large community get together yielding a large bowl full of pulled molasses taffy.
Taffy making has dated back to the 1600’s and was even traced to a nun and educator in 1658 Quebec, as a way to entice the children in attending school. Taffy Pulls involved everyone, especially children, and grew in popularity during the 1840’s but were not called “taffy pulls” until the 1870’s. Taffy Pulls became large social events during the winter months being as the humidity was lower and later became popular for girls and boys aged 15 to 25 as a way to meet each other. Taffy Pulls are the easiest way to pull a large amount of taffy, since working quickly before it hardens is important.
Pulling the taffy incorporates air into the taffy, making it chewy and lighter. If at hard ball stage, pulling can also make the candy more brittle instead of rock hard.
I wanted my daughters to experience a molasses taffy pull so I made it a family event! I wanted them to have the memories like I did. I wanted them to remember what the taffy felt like being pulled in between their buttered fingers… the smells of the rich molasses cooking on the stove… the sweet taste of the chewy molasses taffy. I wanted my daughters to observe a bit of history while having fun making candy. This is a fabulous way to introduce your children to a taffy pull while learning a bit of history and the science of candy making — and perfect to do on a cold winter day when you are stuck inside the house!!
With just a few ingredients from the pantry, a good stainless steel cooking pot and a wooden mixing spoon, we can make this delicious taffy! Come on into my kitchen. Let’s get started.
First of all, let’s talk about our first batch which was a total FAIL!!
We ended up making two batches of pulled molasses taffy. Our first batch was simply a disaster!! It was cooked far too long which made it too hard and near impossible to pull. The few pieces we did manage to pull became brittle and crumbly, resembling the texture of a Butterfinger chocolate bar, and the parts we could not pull was like molasses glass – shiny and hard like a lollipop, but still equally delicious.
Our second batch was cooked perfectly, allowing us the ability to pull it, cut it and wrap it up to enjoy!
So how exactly did we make this delicious pulled molasses taffy? Let’s get started, and I’ll explain along the way!!
First, throw all the ingredients into the pot. We were just a bit short on molasses the second time, so we added a few spoons of corn syrup.
Boil to soft ball stage. I did not measure temperature the second time — instead, after a few minutes of boiling, we dropped some mixture into cold ice water. If it crumbled, we boiled 30 seconds longer. Once we were able to pull that little amount, roll it in a ball and pull again, it was ready. Once boiling, it took about 3 minutes until it was ready for the next step.
Add baking soda and stir. The mixture will foam slightly.
Pour onto greased or parchment paper liner sheet. Let cool slightly.
Butter hands. Cut into large pieces and begin to pull.
Pull taffy, fold over and pull. Continue to pull until taffy is light in color. If taffy begins to stick, butter hands.
Roll into strips and cut into pieces. Or, twist and then cut. You can really create any shape of pulled candy you like!
Place cut pieces on parchment paper. Let sit 1 hour before wrapping.
Wrap in pieces of cut parchment paper. Place in a bowl and serve!
This pulled molasses taffy is simply delicious and took us about 2 hours to complete one batch! Careful to not eat them all at once!
If you want to keep the taffy longer, place in an airtight container and store on counter, out of sunlight. Best stored in a cool dry place, like a pantry, but not in the fridge or freezer.
For best results, this taffy will last 3-4 weeks. It will last longer but texture may change.
Pulled Molasses Taffy
1/2 cup molasses
1 cup sugar
2 tbsp corn syrup
1/8 cup or 2 tbsp water
1 tbsp butter
2 tbsp vinegar
1/2 tsp baking soda
Place molasses, sugar, corn syrup, water, butter and vinegar in stock pot over medium heat. Bring to a boil. Once at soft ball stage, add baking soda and stir well. Pour onto a greased or parchment paper-lined pan. Let sit a few minutes as to not burn your skin. Butter hands well and cut into large pieces. Begin to pull. Pull, twist, fold over and pull again until light in color. The taffy will become harder to pull. Roll into long pieces and then cut. Let sit for 1 hour before wrapping in parchment paper. Store in an airtight container for 3 to 4 weeks.
This is a perfect winter past time!
enjoy from Our City Homestead to yours