Molasses Candy

Originally Published:
Yellow and Blue Cook Book, 1923
Original Images:
Contributed by: Mildred N. Black

Use best New Orleans molasses. When it boils put in a little vinegar to cleanse it and skim until clear. Let boil until a spoonful dropped in cold water forms thick wax. Then for each quart stir in an even teaspoon soda and a lump butter size of walnut. Pour into buttered pans and when cool enough rub hands with a little butter and pull until white. Cut with scissors and put on buttered plates.

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