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Molasses Candy

  • 3 Tbsps butter
  • 2 cups Porto Rico molasses
  • 2/3 cup sugar
  • 1 Tbsp vinegar
Melt butter in saucepan or iron kettle. Add molasses and sugar. Stir constantly until sugar is dissolved. Boil until mixture becomes brittle when tried in cold water, or to 256°F. During the last part of the cooking, candy should be stirred constantly. Add vinegar just before taking from fire. Pour on buttered marble slab or agate tray. When cool enough to handle, pull until porous and light colored. Use tips of fingers and thumbs, don't squeeze in hand. Cut in small pieces, using large scissors or a sharp knife. Wrap in wax paper.
Submitted by Tess M Jul 20, 2009
15 min 30 min 45 min
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