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Molasses Candy


  • 2 cups New Orleans molasses
  • 1 cup white sugar
  • 1 tablespoonful butter
  • 1 tablespoonful vinegar
  • 1 small teaspoonful soda


Boil hard twenty minutes, stirring all the time, and cool in shallow pans. If you double the rule you must boil the candy five minutes longer.

The best thing about this candy is that it does not stick to the fingers, if you let it get quite cool before touching it, and pull it in small quantities. Do not put any butter on your fingers, but work fast.


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A Little Cook Book for a Little Girl (1905).

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