📝 About This Recipe
A legendary New Orleans street treat since 1915, Roman Candy is a unique cross between a creamy fudge and a chewy pulled taffy. Traditionally sold from a mule-drawn wagon, this nostalgic confection features a deep molasses base brightened by vanilla, chocolate, or strawberry notes. It is a true labor of love that rewards the patient cook with a melt-in-your-mouth texture that defines Creole confectionery history.
🥗 Ingredients
The Candy Base
- 2 cups Granulated sugar
- 1 cup Light corn syrup
- 1/2 cup Dark molasses (use unsulphured for best flavor)
- 3/4 cup Water (filtered)
- 4 tablespoons Unsalted butter (cubed)
- 1/2 teaspoon Kosher salt
Flavoring & Finishing
- 1 tablespoon Pure vanilla extract (high quality)
- 2 tablespoons Cocoa powder (optional for chocolate version)
- 1 teaspoon Strawberry extract (optional for strawberry version)
- 2-3 drops Red food coloring (optional for strawberry version)
- 1-2 tablespoons Vegetable oil or butter (for greasing pans and hands)
- 1/4 cup Cornstarch (for dusting finished sticks)
👨🍳 Instructions
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1
Thoroughly grease a large marble slab or a heavy rimmed baking sheet with butter or vegetable oil. Ensure your candy thermometer is calibrated and ready.
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2
In a heavy-bottomed 4-quart saucepan, combine the sugar, corn syrup, molasses, water, and salt. Stir over medium heat until the sugar is completely dissolved.
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3
Once the mixture begins to boil, stop stirring. Use a wet pastry brush to wash down any sugar crystals from the sides of the pot to prevent crystallization.
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4
Clip the candy thermometer to the side of the pan. Cook the mixture without stirring until it reaches 255°F (124°C), which is the 'hard ball' stage.
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5
Immediately remove the pan from the heat. Whisk in the cubed butter and your chosen flavorings (vanilla, or cocoa powder/strawberry extract) until the butter is fully melted and incorporated.
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6
Carefully pour the hot candy onto the prepared greased slab or baking sheet. Do not scrape the bottom of the pot, as these bits may be overcooked or crystallized.
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7
Let the candy sit for 5-10 minutes until the edges begin to firm up and the center is cool enough to handle, but still very warm.
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8
Grease your hands generously with butter. Using a bench scraper, fold the edges of the candy into the center to gather it into a single mass.
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9
Pick up the warm mass and begin the 'pulling' process. Stretch the candy out to about 18 inches, then fold it back over itself and pull again.
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10
Continue pulling for 10-15 minutes. As you incorporate air, the dark molasses color will transform into a beautiful, satiny tan or light brown (or pink if making strawberry).
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11
Pull until the candy becomes difficult to stretch and holds its shape. It should have a distinct silken sheen.
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12
Pull the candy into long, thin ropes about 1/2 inch in diameter. Use greased kitchen shears to snip the ropes into 6-inch sticks.
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13
Place the sticks on wax paper dusted with a little cornstarch. Allow them to cool and harden completely at room temperature.
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14
Wrap each individual stick in wax paper, twisting the ends to seal, just like the original Roman Candy Man.
💡 Chef's Tips
Avoid making this on a humid or rainy day, as the sugar will absorb moisture and become sticky. If the candy hardens too quickly while pulling, you can briefly warm it in a low oven (200°F) for 1-2 minutes to soften. Always use a heavy-duty saucepan; thin pans create hot spots that will burn the molasses. Be extremely careful with the hot sugar—it is much hotter than boiling water and will stick to skin. For the most authentic flavor, stick to the 'Big Three' flavors: Vanilla, Chocolate, and Strawberry.
🍽️ Serving Suggestions
Serve alongside a cold glass of whole milk to balance the deep sweetness. Pair with a cup of Chicory Coffee for a true New Orleans afternoon break. Place sticks in a decorative glass jar for a nostalgic centerpiece at a Mardi Gras party. Give as homemade gifts wrapped in parchment paper and tied with baker's twine. Enjoy as a slow-melting treat that transitions from chewy taffy to creamy candy.