Thursday, April 19, 2012
Candy ~ Really.
According to what I have read, just 2 teaspoons of blackstrap molasses has:
18% of your daily requirement for manganese
14% of your daily requirement for copper
13.2% of your daily requirement for iron
11.7% of your daily requirement for calcium
9.7% of your daily requirement for potassium
7.3% of your daily requirement for magnesium
3.4% of your daily requirement for selenium
AND only 1% of your daily requirement for calories!
That is a pretty impressive list. Here is my recipe for:
Blackstrap Molasses Taffy
1.5 cups Organic Blackstrap molasses
3/4 cup Organic Sucanat
2 Tablespoons butter
2 teaspoons cider vinegar
1 teaspoon black walnut extract
Butter a Pyrex 9 x 13 inch pan.
In a heavy-bottomed, 3 quart stainless saucepan, combine the molasses, Sucanat, butter and vinegar.
Stir constantly and over medium heat, bring to a boil.
Attach a candy thermometer to the pan, and stirring, continue to cook until the temperature reaches 260 degrees F.
Remove from heat and stir in the black walnut extract.
Pour the mass into the buttered pan.
Stir around gently with a fork as it cools to bring the outer parts to the center.
When the taffy is cool enough to handle, generously butter your hands and then begin "pulling" the taffy. This just means you stretch it, and fold it back on itself over and over. I could not take a picture of it stretched out, because I only have 2 hands.
Continue pulling the taffy until it has lightened somewhat in color and it becomes almost firm enough that you cannot pull it any longer.
Pull it into a long rope and lay it out on waxed paper to cool.
Cut into small pieces with some sturdy scissors and wrap each one in a small piece of waxed paper.
This will make about 1 pound of candy.
Are you old enough to remember the "Pay Day" candy? It was an "all-day" sucker on a stick that we would lick and suck on for hours. This taffy is a Lot Like That and so so yummy!
You can feel good about feeding this to your children! :)
This post is being shared at Simple Lives Thursday #92! AND Real Food Wednesday