- 3 tablespoons butter, softened, divided
- 1 cup sugar
- 3/4 cup light corn syrup
- 2 teaspoons cider vinegar
- 3/4 cup molasses
- 1/4 teaspoon baking soda
- Grease a 15-in. x 10-in. x 1-in. pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over low heat until sugar is dissolved, stirring frequently. Increase heat to medium; cook until a candy thermometer reads 245° (firm-ball stage), stirring occasionally.
- Add molasses and remaining butter. Cook, uncovered, until a candy thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat. Add baking soda; beat well.
- Pour into prepared pan. Let stand for 5 minutes or until cool enough to handle. Butter fingers; quickly pull candy until firm by pliable (color will be light tan). When candy is ready for cutting, pull into a 1/2-in. rope. Cut into 1-in. pieces. Wrap each in waxed paper or colored candy wrappers. Yield: 1-1/2 pounds.
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