Makes 1 1/2 to 2 pounds
• 2 cups granulated sugar
• 1 1/2 cups water
• 1 cup molasses (unsulfured New Orleans style)
• 1/2 cup butter
• 1/4 cup light corn syrup
• 2 teaspoons ground cloves
1. Combine the ingredients in a 3-quart saucepan. Over low heat, stir until the butter is melted and the sugar dissolved. Continue to cook without stirring to the hard-ball stage, 248°F. With a pastry brush, continuously brush the sides of the pan with cold water to dissolve any sugar crystals.
2. Pour the mixture onto a buttered cookie sheet and let it cool about 15 minutes, or until it is easy to handle. With a wooden spoon or spatula, turn the edges of the taffy into the middle. When the taffy starts to stiffen, butter your hands and pull it until it is light in color and difficult to pull. Stretch the taffy into a rope and cut it with buttered scissors into bite-sized pieces. Wrap them in plastic wrap and store at room temperature.
Jennifer Van Norman of Loveland, Colorado, is a freelance food developer and recipe tester. Besides frequent appearances in Woman’s Day magazine, her work is featured on the recipe cards packaged with Perdue chicken.
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