Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Molasses Taffy Candy


  • ½ cup molasses
  • 1½ cups white sugar
  • 1½ tbsp vinegar
  • ½ cup water
  • 4 tbsp butter
  • ¼ tsp cream of tartar
  • 1/8 tsp baking soda
  • ½ tsp vanilla


In a saucepan, med-high heat, cook molasses, sugar, vinegar and water for 8-10 minutes or until it reaches hard-ball stage (250° – 256°F) on a candy thermometer. Test small amounts in cold water, the texture should be soft and flexible. Remove from heat, stir in butter, cream of tartar, baking soda and vanilla.

Pour on a large cookie sheet and let rest until cool enough to handle. Pull taffy until light in color. Twist and cut into 1 inch pieces. Wrap in waxed paper.



  • Grease hands with butter prior to pulling candy



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