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Old-Fashioned Molasses Candy

By: Laurie Pester

"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."

Rate/Review | Read Reviews (7)

Prep Time:
25 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

3 tablespoons butter (no substitutes), 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 15-in. x 10-in. x 1-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 degrees F (firm-ball stage), stirring occasionally. Add molasses and remaining butter. Cook, uncovered, until a candy thermometer reads 260 degrees F (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.