adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pop's Molasses Popcorn Balls and Taffy
Pop's Molasses Popcorn Balls and Taffy
0 Likes
Prep Time:
45 minutes
Cook Time:
7 minutes
Total Time:
62 minutes
100-year-old taffy recipe: A delightful family tradition of pulling taffy and making molasses popcorn balls.
Ingredients:
  • 6 cups popped popcorn, or as needed
  • ice water
  • 2 cups white sugar
  • 1 cup light corn syrup (such as Karo®)
  • 0.5 cup dark molasses
  • 0.5 cup water
  • 0.25 cup butter
Instructions:
  • Transfer the popcorn to a spacious bowl for mixing. Prepare a second bowl filled with refreshing ice water. Grease individual plates with butter, ensuring one for each person participating in the taffy pulling.
  • In a large 6-quart saucepan over medium heat, mix sugar, corn syrup, molasses, water, butter, and salt; use a candy thermometer. Stir often as you bring the mixture to a boil. Tilt the pan to dissolve any sugar crystals on the sides, using a wooden spoon. Cook until the temperature reaches 300 to 310 degrees F (149 to 155 degrees C) on the thermometer or until a small amount dropped in cold water hardens, about 7 to 10 minutes.
  • Drizzle approximately 1 cup of syrup onto each buttered plate. Allow to cool until easily handled, about 3 to 5 minutes. Stretch syrup between your hands until it turns a light golden brown; the more you stretch, the lighter it will appear. Shape into a 3/4-inch thick rope and lay back on a buttered plate to set and cool. Crack the cooled taffy into pieces.
  • Carefully drizzle the leftover hot syrup over the popcorn mixture while another person swiftly stirs. Butter your hands and dip them in ice water to prevent burns. Quickly shape some of the popcorn mix into 3-inch balls before the taffy sets, and repeat with the rest.

Similar Recipes