Molasses Candy

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 cups Porto Rico molasses.
  • ⅔ cup sugar.
  • 3 tablespoons butter.
  • 1 tablespoon vinegar.


An iron kettle with a rounding bottom (Scotch kettle), or copper kettle is best for candy making. If one has no copper kettle, a granite kettle is best for sugar candies.

Put butter in kettle, place over fire, and when melted, add molasses and sugar. Stir until sugar is dissolved. During the first of the boiling, stirring is unnecessary; but when nearly cooked, it should be constantly stirred. Boil until, when tried in cold water, mixture will become brittle. Add vinegar just before taking from fire. Pour into a well buttered pan. When cool enough to handle, pull until porous and light colored, allowing candy to come in contact with tips of fingers and thumbs, not to lie squeezed in the hand. Cut in small pieces, using large shears or a sharp knife, and then arrange on slightly buttered plates to cool.