Printer Friendly
Cocoa-Nut Taffy
From: "Gulf City Cook Book"
1878
One pound of sugar, one quart of good molasses, half pound of butter; let this boil until nearly or quite done; then stir in one grated coca-nut.
Grease your biscuit board, and pour your taffy on; then pour essence of lemon over it. When cold, take a large knife and cut into squares.
Cocoa-Nut Taffy Conversions
2 cups of pure sugar cane sugar
4 cups of molasses
1 cup of butter
1 package of grated coconut
1 tsp of lemon extract
Combine sugar, molasses, and butter, stirring constantly with a wooden spoon until it comes to a boil. Once boiling, stir only occasionally. The taffy will be ready to have the coconut and lemon extract added when a candy thermometer reads 250 degrees. After adding the two final ingredients, pour the hot taffy onto greased (with butter) cookie sheets to let cool. When taffy is cool enough to handle, butter your fingers and begin the folding and pulling process, until the taffy turns lighter in color. This usually takes 10-15 minutes, and may require and extra set of hands. Roll the taffy into long strips, approximately 1 ½ inches in diameter. Butter kitchen scissors or a butter knife, and cut the taffy into pieces. Wrap each piece in parchment paper, and store in a dry sealed container.
OPTIONAL:
For fun Easter variety, use bright food color to make the taffy look more festive. Add the food color to the taffy with the coconut and lemon extract.
From: "Gulf City Cook Book"
1878
One pound of sugar, one quart of good molasses, half pound of butter; let this boil until nearly or quite done; then stir in one grated coca-nut.
Grease your biscuit board, and pour your taffy on; then pour essence of lemon over it. When cold, take a large knife and cut into squares.
Cocoa-Nut Taffy Conversions
2 cups of pure sugar cane sugar
4 cups of molasses
1 cup of butter
1 package of grated coconut
1 tsp of lemon extract
Combine sugar, molasses, and butter, stirring constantly with a wooden spoon until it comes to a boil. Once boiling, stir only occasionally. The taffy will be ready to have the coconut and lemon extract added when a candy thermometer reads 250 degrees. After adding the two final ingredients, pour the hot taffy onto greased (with butter) cookie sheets to let cool. When taffy is cool enough to handle, butter your fingers and begin the folding and pulling process, until the taffy turns lighter in color. This usually takes 10-15 minutes, and may require and extra set of hands. Roll the taffy into long strips, approximately 1 ½ inches in diameter. Butter kitchen scissors or a butter knife, and cut the taffy into pieces. Wrap each piece in parchment paper, and store in a dry sealed container.
OPTIONAL:
For fun Easter variety, use bright food color to make the taffy look more festive. Add the food color to the taffy with the coconut and lemon extract.
