Molasses Candy

Ingredients

• 2 cups molasses
• 1 cup of sugar
• 1 tablespoonful of vinegar
• 1 cup of butter
• a pinch of soda

Method

1. 1

   Boil until it becomes hard in water.

2. 2

   When nearly done add a pinch of soda.

3. 3

   Pour into shallow tins and when cool, pull until a light brown color.

As published

This recipe was extracted from Delicate dishes (1896), page 51. The excerpt below is the record exactly as published.

cups of sugar, i of milk, a piece of butter as large as an English walnut and i^ cake chocolate cut fine. Boil 20 minutes, add i teaspoonful of vanilla; stir in a cool place until stiff; put into buttered pans an inch thick and cut into squares. Miss Evadnah Williams. PEANUT CANDY. Melt 2 cups sugar, stirring constantly; add i cup chopped peanuts ; pour into shallow pans to cool and cut in squares or long pieces. Miss Louise Gregg. BUTTER SCOTCH. Boil I cup sugar, 5/2 of water, 3 tablespoonfuls of vinegar and i of butter until it becomes brittle in water. Miss Louise Gregg. CHOCOLATE CARAMELS Boil T cup molasses, i of brown sugar, i of milk, butter the size of an egg, i tablespoon of glycerine; when nearly done add i cup "Baker's" unsweetened chocolate, grated. Test it in cold water. Pour into buttered tins and when cool cut into squares. Mrs. A. W. Knight. y/^stms VALENTINE & GOMFflNY. Coacb and Car yaroishes and Colors. 146 CONFECTIONERY. COARSE CARAMELS. Three cups light brown sugar, i of milk, ys of butter, 4 squares "Baker's" chocolate. Mrs. James Hewitt. MOLASSES CANDY. Boil 2 cups molasses, i of sugar, i tablespoonful of vinegar and I of butter until it becomes hard in water. When nearly done add a pinch of soda

Cook this with the app: pantry check, scaling, and the assistant.