MOLASSES TAFFY

2 cups molasses
2 tbsp. butter
1 cup sugar
1 tbsp. vinegar

Combine ingredients in a heavy 3 quart saucepan. Stir with wooden spoon until sugar is dissolved. Bring to a boil over medium heat. Continue cooking to hard ball stage, 260 degrees F, or one drop in cool water makes a hard ball.

Pour taffy into large buttered pan. Turn edges of taffy to center of pan with a spatula.

When candy is cool enough to handle, have a taffy pull. (Pull taffy until shiny, stiff and light in color. if it begins to get too sticky, butter hands lightly. Pull into long strips about 1/2 inch wide.)

Cut taffy into bite sized pieces with buttered scissors. Cool and wrap individual pieces in waxed paper. Store in covered container.

Fun for children and adults!

VARIATION:
Try adding four drops of oil of peppermint before you pull taffy.