| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Candies |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 2/3 |
c |
Molasses. (clipping has 2-3, but I think it's 2/3) |
| 1 1/3 |
c |
Sugar (clipping says 1 1-3 c. sugar..) |
| 1 |
c |
Water |
INSTRUCTIONS
Notes: From Ruby Williams' file; newspaper clipping. Date unknown ('50s?
earlier?)
Put butter in saucepan and when melted add sugar, molasses and water. Stir
until sugar is dissolved, and let boil without stirring until mixture will
form a very soft ball that will just keep its shape when tried in cold
water. Turn out on a cold platter or agate tray, and as mixture cools
around sides fold toward center. When cool enough to handle, pull until
porous and light colored with tips of fingers and thumbs. Be careful not to
squeeze it in the hand. Cut in small pieces with large scissors or a sharp
knife and arrange on slightly buttered plates, or wrap in wax paper. A few
srops of oil of peppermint, clove or cinnamon may be added during the
pulling.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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