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.
