ake the 2 cups of molasses and stir in the butter
ook until candy thermometer reads 245* stirring occasionally.
Add molasses and
Cook in saucepan the sugar, molasses with Karo syrup, butter and vinegar until candy is brittle when tested in cold water (around the hard crack stage on candy thermometer).
Stir in pinch of baking soda when you take off heat.
tage, about 260\u00b0F on candy thermometer (or a small amount
Boil without stirring until it hardens when dropped into cold water, then stir in a teaspoon of soda and pour into a buttered dish.
When cool enough to handle, pull until candy is light and no longer sticky to the touch.
Lay candy out on waxed paper. When cold, cut with scissors in 2 or 3-inch strips.
Store covered at room temperature.
Do not refrigerate.
This candy does not keep long.
Put butter in a pan and melt. Add molasses and sugar. Stir until dissolved. Boil steadily until a
drop can be placed into cold water and will harden. Stir constantly.
Before removing from heat, put in vinegar. When cool enough to handle, pull with well buttered hands until candy is porous and light colored. Handle lightly.
Do not squeeze between hands. Cut with sharp knife and arrange on buttered plates to cool.
Put molasses, sugar, boiling water and vinegar
Put molasses, sugar and vinegar in pan until the mixture hardens when dipped into cold water.
Pour into buttered pans and mark into squares and set aside to harden; or cool slightly, butter your hands and pull the candy until it is light.
Boil molasses and vinegar to hard ball stage.
Add butter and soda and let boil to crack stage.
Pour into a buttered pan. When cool enough to handle, pull until light and porous, using tips of fingers and thumbs.
Cut into a small piece, using scissors and place on buttered plate to cool.
Place molasses, sugar, water and vinegar in saucepan.
Cook until boiling, stirring constantly.
When boiling, add cream of tartar and boil until brittle, 265\u00b0 on thermometer.
Test in cold water.
Add butter and soda and pour on buttered platter until cool.
When cooled, butter hands and pull until light brown.
Cut with scissors.
Cook molasses, sugar and vinegar until crunchy or brittle when dropped into cold water.
Stir in a pinch of baking soda and 3 cups of chopped nuts.
Pour into greased pan.
When cold, break into bite size pieces.
Cream butter, salt and cinnamon, adding sugar until light and fluffy.
Blend molasses, flour and coconut.
Mix well.
Drop by teaspoonful on lightly greased cookie sheet.
Bake at 375\u00b0 for 10 to 12 minutes or until edges are slightly brown.
Boil molasses, water and sugar briskly until it brittles when tested in water.
Pour in dripping pan when cool enough to handle. Pull, flavor and cut in pieces.
*May use 1 cup molasses.
Preheat oven to 375\u00b0.
Grease cookie sheets.
Cream the butter with salt, cinnamon and sugar.
Blend in molasses and flour.
Mix well.
Stir in coconut or nuts.
Drop by rounded teaspoonfuls onto lightly greased sheets.
Bake at 375\u00b0 for 7 to 10 minutes until edges are lightly browned.
Cool 1 minute on sheets and remove.
ntil smooth. Add egg and molasses and beat until well blended
utter and add the sugar, molasses, and salt to it as
o 'grease' thoroughly.
Combine molasses, butter and sugar in a
Mix sugar, molasses and vinegar.
Stir until sugar is dissolved.
Cook to hard ball stage.
Take from heat and add soda and butter.
Beat by hand until mixed.
Pour in greased platter to cool.
When cool, pull with buttered fingers.
Make into rope shape.
Break when cool.
killet.
(If using a candy thermometer, boil at 260\u00b0