Serves: 4 dozen pieces
An old-fashioned candy that requires pulling.
- 2 cups molasses
- 1 cup brown sugar
- 1 tablespoon non dairy margarine
- 1 tablespoon vinegar
- Combine molasses, brown sugar, and butter in heavy saucepan. Bring to a boil, cover, and continue boiling gently until mixture reaches 248 degrees F or the hard ball stage (when a bit of syrup dropped into cold water forms a firm ball that isn't sticky).
- Remove from heat, stir in vinegar, and pour onto buttered platter. Do not refrigerate, but allow to cool gradually at room temperature.
- As soon as candy is cool enough to handle (it will be somewhat sticky) with buttered hands gather it into a ball and with the help of a friend or a hook on the wall, begin to pull it briskly. Pull until candy whitens and is cold.
- Cut into bite-sized pieces and wrap in waxed paper, twisting the ends of the paper to keep it in place.