Old Fashioned Taffy(From The Files Of Ola Dortch Williams)

• 2 c. sugar
• 1 c. light molasses
• 1/3 c. water
• 2 Tbsp. vinegar
• 2 Tbsp. butter
• 1/2 tsp. soda

1. Butter sides of heavy 2-quart saucepan.
2. Combine sugar, molasses and water.
3. Heat slowly, stirring constantly, until sugar is dissolved.
4. Then bring to boil; add vinegar and cook to light crack stage (268u0b0).
5. Remove from heat; add butter and sift in soda. Stir to mix.
6. Turn out (don't scrape) onto buttered platter or large shallow pan.
7. For even cooling, use spatula to turn the edges to the center.
8. Pull taffy while it is as warm as you can handle. Use only finger tips to pull.
9. Dip fingers in cornstarch if candy sticks.
10. When candy is light taffy color and gets hard to pull, cut in fourths, pull each piece into long strand, about 1/2-inch thick. With buttered scissors, quickly snip taffy in bite size pieces. Wrap each piece in waxed paper.
11. Makes 1 1/4 pounds.

sugar, light molasses, water, vinegar, butter, soda

Taken from www.cookbooks.com/Recipe-Details.aspx?id=347104 (may not work)