---------- Recipe via Meal-Master (tm) v8.05
 
      Title: MOLASSES CANDY
 Categories: Candies
      Yield: 10 Servings
 
      2 c  Porto Rico molasses
    2/3 c  Sugar
      3 tb Butter
      1 tb Vinegar
 
  An iron kettle with a rounding bottom <Scotch kettle> or copper kettle is
  best for candy making. If one has no copper kettle, a granite kettle is
  best fo sugar candies. Put butter in kettle; place over fire & when melted,
  add molasses & sugar. Stir until sugar is dissolved. During the first part
  of the boiling, stirring is unnecessary, but when nearly cooked, it should
  be constantly stirred. Boil until, when tried in cold water, mixture
  becomes brittle. Add vinegar just before taking from fire. Pour into a
  well-buttered pan. <<NOT GLASS!>> When cool enough to handle, pull until
  porous & light-colored, allowing candy to come in contact with tips of
  fingers & thumbs, not to be squeezed in the hand. Cut in small pieces,
  using large shears or a sharp knife, and then arrange on slightly buttered
  plates to cool.
 
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