| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Candies, Penndutch |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Molasses |
| 1 |
c |
Brown sugar |
| 2 |
T |
Butter |
| 1/3 |
c |
Water |
| 1 |
T |
Vinegar |
| 1 |
pn |
Baking soda |
INSTRUCTIONS
Boil all together until a little tried in cold water becomes brittle.
Pour on a buttered dish and allow to cool. When cool enough to handle,
rub butter on hands and pull the candy (small portions at a time)
until light in color. Cut in small pieces. Source: Pennsylvania Dutch
Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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