[Illustration: Taffy]
1 cup GRANDMA’S MOLASSES
1 cup sugar
1 tablespoon butter _or_ margarine
Combine all ingredients in a 2-quart saucepan. Stir until sugar is
dissolved. Cook over medium heat until syrup, when dropped in very cold
water, separates into threads which are hard but not brittle (270° F.).
Stir constantly. Pour onto greased cooky pan or platter. As edges cool,
fold toward center or they will harden before center is ready to pull.
(DO NOT DISTURB THAT PART OF TAFFY WHICH HAS NOT COOLED OR CANDY WILL
STICK TO PAN). Fold into ball when candy is cool enough to handle. Pull
with lightly buttered fingers until candy is light in color. Stretch
into a long rope, ½ inch wide. Cut into 1-inch pieces. Wrap each piece
of taffy in waxed paper.
YIELD: 1¼ lbs.