---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies
       Yield: 1 Servings
       1 c  Molasses
       1 c  Sugar
       1 tb Butter
     In 2 quart saucepan, put molasses, sugar and butter. Cook over low heat
   until sugar is dissolved. Cook on higher heat until syrup, when dropped in
   very cold water, forms threads whick are hard but not brittle. Pour into
   greased platter and wait.
     As edges cool, fold toward center or they will harden before rest is
   ready for pulling. When candy is cool enough to handle, press into a ball
   with lightly buttered fingers. Pull until candy is light in color. When it
   becomes hard to pull, stretch candy into a long twisted rope. Cut pieces
   and wrap in waxed paper.
     From Rich Harper on the ECHO board, and formatted for MM8 by Marge