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Molasses Candy
From How we cook in Tennessee .., 1906
Serves 12
Pull until white using only the tips of your fingers.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
386Calories
0 gProtein
99 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories386 kcal
Protein0 g
Carbohydrates99 g
Fiber0 g
Sugars99 g
Total Fat1.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol2.6 mg
Sodium41 mg
Potassium1613 mg
Calcium227 mg
Iron5.2 mg
Magnesium267 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate0 mcg
Choline15 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 160. The excerpt below is the record exactly as published.
Molasses Candy. — Dissolve one cup sugar in half cup vine- gar ; mix with one quart molasses, and boil till it hardens when dropped from the spoon into cold water; then stir in one table- spoon butter and one teaspoon soda dissolved in hot water. Give one hard stir and pour into buttered dishes. Pull hard until white, using only the tips of the fingers. Molasses Candy. — Boil one quart molasses in a deep vessel. Boil steadily and stir from side to side. When a little bit put in cold water becomes brittle it is done. Pour into a buttered dish and pull as soon as cool enough to handle, or you may stir in, when it is nearly done, some walnuts. Boil a little longer; pour on buttered dish and cut in squares. Sugar Candy. — Three cups sugar, half cup vinegar
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