Ingredients
- 1/2 cup sugar
- 1/3 cup packed dark brown sugar
- 1 cup light molasses
- 1/2 cup water
- 1/4 cup bourbon (optional)
- 2 tbsp. butter
- 1/16 tsp. baking soda
- 1/8 tsp. kosher salt
- 1 tsp. vanilla extract
- 2/3 cup roasted pecans, chopped (I toasted them quickly in a pan over medium-high heat)
Preparation
Step 1
You'll need a 9x13-inch baking pan, a 3 quart saucepan and a candy thermometer. Wax paper should be used to wrap the candies.
1. Coat a 9x13-inch baking pan with oil. (I used canola spray)
2. Bring both sugars, molasses, water, and bourbon (if using) to a boil in a 3 quart saucepan over medium heat. Keep an eye on the mixture once it boils, stirring occasionally. It will quickly boil over if not watched carefully.
3. Clip a candy thermometer to the side of the saucepan. Let boil until temperature reaches 250 degrees F - stir constantly to prevent scorching.
4. Remove from heat and vanilla, butter, baking soda and salt. Stir until well incorporated.
5. Pour into the prepared pan and sprinkle over pecans. Let cool for 30 minutes, or until just warm.
6. With buttered hands, gather the taffy from the edges and pull until it is lightly colored and firm enough to hold its shape. Roll the taffy into a thin rope and cut into 1-inch lengths. Wrap in wax paper.