Molasses Candy

Two cups molasses, 2-3 cups sugar, 3 tablespoons butter, 1 tablespoon vinegar.

Put butter in the kettle, and when melted, add molasses and sugar. Boil until when poured in cold water, mixture becomes brittle. Add vinegar just before taking from fire.

Pour on well-buttered plate, and when cool enough to handle, pull until porous and light-colored, allowing candy to come in contact with tips of fingers and thumbs, not with palm of the hand. Cut in small pieces, using shears or a sharp knife, and arrange on buttered plate to cool.

Molasses Walnut Candy

Boil a quart of molasses for a half hour, then add a saltspoon of baking soda and boil until a little dropped in cold water will be come brittle. Stir in shelled and halved walnuts and pour into greased pan.

Molasses Stick Candy

Boil together a pint of molasses, 2 tablespoons butter, a pound of brown sugar and 2 tablespoons vinegar. When it hardens in cold water, remove from fire. As it cools, pull into long light strips with tips of fingers. Lay on waxed paper to harden.

About this story

Source publication: The Day Book (Chicago, Ill.)

Source publication date: December 25, 1911

Filed under: 1910s, Christmas, Dessert recipes

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