---------- Recipe via Meal-Master (tm) v8.05
       Title: MOLASSES CANDY
  Categories: Candies
       Yield: 10 Servings
       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.