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Old-Fashioned Pulled Molasses Candy Recipe

Guest Author - Sandy Moyer

Old-Fashioned Pulled Molasses Candy

This is an old Pennsylvania Dutch candy recipe that my Mom used to make every Christmas. Pulled molasses candy is often referred to as "moshey".

When I make this recipe, I use Mrs. Schlorers Turkey Syrup. This thick table syrup is a popular brand of syrup in Pa. Dutch country. If it's not available in grocery stores in your area, it can be purchased online at Golden Barrel.com.


  • 1 cup molasses or heavy table syrup
  • 2 cups brown sugar
  • 1 cup water
  • 3 T. apple cider vinegar
  • 3 T. butter
  • additional butter for the pan, and for your hands

Preparation -
Combine the first 4 ingredents in a heavy saucepan and stir to mix well. Cook over medium heat until the mixture boils, stirring constantly. Lower the heat; cook and stir for about 30 minutes, stirring often. The mixture will thicken. Cooking is complete when a small amount (about 1/4 teaspoon) becomes brittle when dropped in a cup of cold water. Remove from heat. Stir in the butter. Pour the mixture onto a buttered, cookie sheet or jelly roll pan. Cool - just long enough so that candy can be handled - but before it begins to harden. Divide the candy into 2 or 3 pieces. With buttered hands, stretch and pull each piece into long, thin, rope-like strips until it is a light brown color. Slightly twist the strips of pulled candy, then cut the strips into 1" to 1-1/2" long pieces. Wrap individual pieces of candy in waxed paper or plastic wrap. Store in an airtight container.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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