| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Penndutch, Candies |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Molasses |
| 1 |
c |
Brown sugar |
| 2 |
tb |
Butter |
| 1/3 |
c |
Water |
| 1 |
tb |
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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