Molasses Candy

Ingredients

• one pound of granulated sugar
• one pint of best Porto Rico, or New Orleans, molasses
• butter the size of an egg
• one-half teaspoonful of soda

Method

1. 1

   Place sugar and molasses over a slow fire and boil, stirring constantly.

2. 2

   When nearly done, add butter.

3. 3

   When a drop in cold water becomes hard, remove from fire, add soda, stir quickly, and pour onto buttered platters to cool.

4. 4

   Pull the candy when cool enough to handle.

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 32. The excerpt below is the record exactly as published.

Molasses Candy. Take one pound of granulated sugar, one pint of best Porto Rico, or New Or- leans, molasses. Place over a slow lire and boil, stirring all the time to prevent burning or boiling over. "When nearly done, add butter the size of an egg. When a little dropped in cold water be- comes quickly hard, and snaps apart like ,i pipe-stem, take from the fire; add one- half teaspoonfulof soda

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