In 3-quart saucepan, mix molasses, vinegar. Cook gently, stirring to 260 degrees F. on candy thermometer, or until a little mixture, dripped into cold water, becomes brittle. Remove from heat. Add butter, salt & soda. Stir until foaming stops; pout into greased 12" x 8" x 1" pan. When candy is cool enough to pull, drop peppermint into center. Lift corners; draw to center; press together. Pull, using thumbs and fingers; fold. Repeat until light in color and slightly firm. Pull into 2 long ropes 3/4" thick; cut into 1" pieces; wrap in wax paper, plastic wrap or foil. Makes about 6 1/2 dozen pieces. Molasses Taffy: Omit oil of peppermint. (Good Housekeeping Cook Book) Posted to EAT-L Digest by Al & Diane Johnson
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|Serving Size: 1 Serving (496g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 309 (19%)|
|Amt Per Serving||% DV|
|Total Fat 34.4g||46 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 37mg||11 %|
|Sodium 807.2mg||28 %|
|Potassium 6583.8mg||173 %|
|Total Carbohydrate 335.5g||99 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 335.3g|
|Protein 0.5g||1 %|
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Calories per serving: 1603
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