Molasses Taffy
From The blue ribbon cook book, 1904
A bit of cream of tartar can be added for lightness.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2659Calories
1 gProtein
680 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories2659 kcal
Protein0.5 g
Carbohydrates680 g
Fiber0 g
Sugars675 g
Total Fat11 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol31 mg
Sodium255 mg
Potassium5440 mg
Calcium1054 mg
Iron19 mg
Magnesium845 mg
Phosphorus123 mg
Zinc1.1 mg
Copper1.8 mg
Manganese5.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B62.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)3.6 mg
Folate4.4 mcg
Choline54 mg
Caffeine0 mg
Water322 g
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 32. The excerpt below is the record exactly as published.
MOLASSES TAFFY. 2 cups of brown sugar. 1 tablespoon butter. | cup of molasses. 2 teaspoons of vanilla. I cup water. Boil the sugar, molasses, and water until when dropped in a little cold water you can pick it up in your fingers. Then add butter and cook until candy is brittle when try- ing it in the water. Add the vanilla. Pour on buttered pans and pull. Be careful not to stir, or it will turn to sugar. When first put on to boil, a bit of cream of tartar will add to the lightness of it. ICE CREAM CANDY. 2 cups of granulated or powdered 2 tablespoons of vinegar. sugar. 1 tablespoon of butter. 1 cup of water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.