2 c Molasses
1 c Brown sugar
2 T Butter
1/3 c Water
1 T Vinegar
1 pn Baking soda
Boil all together until a little tried in cold water becomes brittle.
Pour on a buttered dish and allow to cool. When cool enough to handle,
rub butter on hands and pull the candy (small portions at a time)
until light in color. Cut in small pieces.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
