Homemade Molasses: A Step-by-Step Guide from Sugarcane Juice | Homemade Brown Sugar Recipe !
How to Make Brown Sugar with Homemade Molasses| Making Molasses from Sugarcane
Molasses 100% Natural, chemical free and excellent source of manganese, iron, calcium & magnesium nutrients, potassium, vitamin B6, selenium, copper and Zinc.
How do you make brown sugar out of white sugar?
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What is used in making brown sugar?
Can you make brown sugar without molasses?
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How To Make Yummy Homemade Vinegar Taffy! (Part 1 of 2)
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How To Make Yummy Homemade Vinegar Taffy!
In today's show, I’ll show you how to make homemade taffy! This homemade vinegar taffy recipe makes a fun candy you can make anytime. It’s especially great for parties and kids love it!
THIS IS PART 1: We made the taffy but the recipe was not finished by the end of the show. Look for the exciting conclusion in Part 2!
RECIPE HERE: Homemade Vinegar Taffy Recipe
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Sponge Toffee/Honeycomb/Seafoam candy (homemade Crunchie bars)- with yoyomax12
Sponge toffee is very crunchy but melts in your mouth. If you love Cadbury Crunchie bars, dip your toffee pieces in chocolate.
Candy playlist:
2 1/2 cups granulated sugar
2/3 cup white corn syrup
1/3 cup water
4 tsp baking soda
2 tsp vanilla
In a large saucepan, stir together sugar, corn syrup and water over medium heat just until sugar dissolves.
Bring to boil and continue to cook without stirring. Brush down side of pan occasionally with pastry brush dipped in cold water, until candy thermometer reaches hard-crack stage of 300°F
Video of hard crack stage:
Remove from heat.Whisk in baking soda. (sugar mixture will bubble and sputter and increase in volume! Be careful!) Whisk in vanilla.
Pour into greased foil-lined 13- x 9-inch pan. Let cool without disturbing, about 2 hours. Break into pieces. Dip pieces in melted chocolate if desired. Store layered between waxed paper in airtight container.
This recipe found on the Canadian Living website.
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Grandma Adeline's Vinegar Taffy Recipe | Old-Fashioned Candy Making
How to make molasses on snow candy
Learn how to make molasses-on-snow candy featured in Little House in the Big Woods!
Materials:
1 cup dark molasses
1/2 cup brown sugar
pinch of salt (optional)
snow
pie pans
heavy bottom pan
candy thermometer
If you don't have snow, you can use a snow cone machine or just pour the hot sugar on top of ice cubes to make interesting shapes. We took the sugar to 245ºF (120ºC) which made a chewy candy. If you want to harder candy, heat it higher. Hard ball 260ºF (127ºC). Soft crack 285ºF (141ºC). Hard crack 302ºF (150ºC).
St. Patrick's Day Molasses Candy with Dot O'Brien and Lara Maynard
Wearing green, parades and special masses are part of traditional St. Patrick’s celebrations in Newfoundland and Labrador. This video features a sweet tradition that may not be as familiar.
Dot O’Brien of Cape Broyle walks Lara Maynard of Heritage NL through the St. Patrick’s Day tradition of making molasses candy. Dot learned to make molasses candy with her grandmother and was in charge of finding fresh snow to cool the candy.
St. Patrick’s Day falls within Lent and many Christians practice fasting and forego things like sweets, rich foods, and alcohol during this period. Dot explained that St. Patrick's Day was seen as a free day or cheat day to celebrate the Patron Saint of Ireland and indulge in some sweets.
Let us know your communities' St. Patrick's Day traditions, or try your hand at making these sweet and buttery molasses candy!
Molasses Taffy Recipe (also known as candy) from Crosby's Molasses Family Favourites, page 71:
1/2 cup Fancy Molasses
1 1/2 cups granulated sugar
1 1/2 tbsp vinegar
1/2 cup water
1/4 tsp cream of tartar
4 tbsp butter
1/8 tsp baking soda
Place Fancy Molasses, sugar, vinegar and water in a heavy saucepan and cook until a small amount tried in cold water is brittle (256*F). Remove from heat and add butter, cream of tartar and baking soda. Pour into a buttered pan. When cool enough to handle pull until light in color. Butter the hands before pulling. Twist. Cut into one inch pieces, wrap in waxed paper.
*Notes:
-Use a large saucepan. We switched to a larger saucepan during our candy making as the molasses started to boil over.
-We cooled the candy by laying the pan in a patch of fresh snow to speed the cooling process. You can simply let the candy cool until it is workable. Snow not required.
-For a harder candy, the mixture can be stretched for a longer amount of time.
-Once the candy has cooled store in refrigerator or cool place if you don't eat them all first.