2 c. light cane molasses
1 c. sugar
2 Tb. vinegar
1/2 c. boiling water
2 Tb. butter
Mix all the ingredients except the butter. Cook until a brittle ball
will form or a temperature of 264 degrees is reached on the thermometer.
Add the butter just before the boiling is completed. Remove from the
fire, pour into greased pans or plates, and allow it to become cool
enough to handle. Then pull and cut.
80. CHEWING TAFFY.--A taffy that is hard enough not to be sticky and
still soft enough to chew easily is often desired. Chewing taffy, which
is explained in the accompanying recipe, is a candy of this kind. After
being pulled, it may be cut as other taffy is cut or it may be piled in
a mass and chopped into pieces.