Serving: About a pound of candy


1 tablespoon unsalted butter, wrapped in paper

2 tablespoons unsalted butter

1 cup packed light brown sugar

3/4 cup light corn syrup

2 1/2 teaspoons cider vinegar

3/4 cup molasses

1/4 teaspoon baking soda



Coat the bottom of four 15” x 10” x 1” jelly roll pans with the 1 tablespoon butter in paper. Place on flat surface.

In a small, tall-sided stainless steel saucepan, combine sugar, corn syrup and vinegar. Stir.


Heat liquid mixture over low heat until sugar is dissolved. Stir frequently.


Increase heat to medium. Stir occasionally. Heat to firm-ball stage.*


Add molasses. Heat, slowly stirring constantly, until the mixture reaches the hard-ball stage.**


Cook’s Note: Wear a cooking mitt. Mixture spits, which can cause second degree burns.


Remove from the heat.


Add butter and stir until melted.


Add baking soda. Stir thoroughly to incorporate.


Pour ¼ of the mixture into center of each prepared pan. It will naturally spread.


Let stand for a few minutes until you can touch it without burning your fingers. Butter fingers with the rest of the butter in paper and quickly pull candy until thin, not thick. The color will become a light, satiny, golden brown as it is pulled.


When firm, break into bite-size pieces. Or, some prefer to pull candy to about ¼” thick and while still firm, it is cut into squares.


If serving that day just leave in a single layer on a serving dish.  If not, wrap each piece in a candy wrapper. Keep in a cool, dry place.  Do not refrigerate.


Cook’s Note: If just placed in a storage container the originally separate pieces of candy have a tendency to merge, forming a single, hard piece.  It this happens, individual pieces can be obtained by striking (in a confined space) with a toffee hammer.  This candy becomes rather sticky as it is eaten. Allow it to melt in your mouth. It is not suggested that it be chewed, as one might then have to go to Cheyenne to see the dentist.


*245° F.
**260° F.