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Old-Fashioned Molasses Candy

This hard candy was always the first thing to sell out at fundraisers we held back when I was in high school. I still make the melt-in-your-mouth morsels every Christmas.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    1-1/2 pounds

Ingredients

  • 3 tablespoons butter, softened, divided
  • 1 cup sugar
  • 3/4 cup light corn syrup
  • 2 teaspoons cider vinegar
  • 3/4 cup molasses
  • 1/4 teaspoon baking soda

Directions

  • Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over low heat until sugar is dissolved, stirring frequently. Increase heat to medium; cook until a candy thermometer reads 245° (firm-ball stage), stirring occasionally.
  • Add molasses and remaining butter. Cook, uncovered, until a candy thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat. Add baking soda; beat well.
  • Pour into prepared pan. Let stand for 5 minutes or until cool enough to handle. Butter fingers; quickly pull candy until firm by pliable (color will be light tan). When candy is ready for cutting, pull into a 1/2-in. rope. Cut into 1-in. pieces. Wrap each in waxed paper or colored candy wrappers.
Editor's Note
We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutrition Facts
2 ounces: 202 calories, 3g fat (2g saturated fat), 8mg cholesterol, 88mg sodium, 47g carbohydrate (39g sugars, 0 fiber), 0 protein.

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