You'll love these if you're a molasses fan, and with the addition of roasted pecans, the taffy is quite reminiscent of pecan pie. I think these would be fun for something different to hand out to friends, teachers and co-workers during the holidays. They'd be good any time of year!
- 1/2 cup sugar
- 1/3 cup packed dark brown sugar
- 1 cup light molasses
- 1/2 cup water
- 1/4 cup bourbon, completely optional
- 2 tbsp. butter
- 1/16 tsp. baking soda
- 1/8 tsp. kosher salt
- 1 tsp. vanilla extract
- 2/3 cup roasted pecans, chopped; Toast them quickly in a pan over medium-high heat
WHAT TO DO
- Coat a 9x13-inch baking pan with oil. (I used canola spray)
- Bring both sugars, molasses, water, and bourbon (if using) to a boil in a 3 quart saucepan over medium heat. Keep an eye on the mixture once it boils, stirring occasionally. It will quickly boil over if not watched carefully.
- Clip a candy thermometer to the side of the saucepan. Let boil until temperature reaches 250 degrees F - stir constantly to prevent scorching.
- Remove from heat and vanilla, butter, baking soda and salt. Stir until well incorporated.
- Pour into the prepared pan and sprinkle over pecans. Let cool for 30 minutes, or until just warm.
- With buttered hands, gather the taffy from the edges and pull until it is lightly colored and firm enough to hold its shape. Roll the taffy into a thin rope and cut into 1-inch lengths. Wrap in wax paper.
Note: You'll need a 9x13-inch baking pan, a 3 quart saucepan and a candy thermometer.
Wax paper should be used to wrap the candies.
Wax paper should be used to wrap the candies.
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