Molasses Candy of Our Grandfathers' Time

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

One quart of molasses, and butter the size of an egg. Stew over a brisk fire till it will harden on being dropped into cold water. A teaspoonful of essence of wintergreen should be added when it is almost done. Pull it while warm, with buttered hands, and cut in sticks.