Step 1

Butter two glass pie pans and set aside. You will need a candy thermometer. In a 3 qt. heavy bottom saucepan, stir together the molasses, sugar, butter, and vinegar.

Step 2

Bring to a boil over medium-high heat, stirring just until the mixture comes to a boil. Clip a candy thermometer on the side, make sure it doesn’t touch the bottom of the pan. Without stirring, boil over medium heat until the syrup reaches 265 degrees.

Step 3

Add the baking soda stir.

Step 4

Pour the molasses candy mixture into your two prepared pie pans, dividing it evenly between the two.

Step 5

Let the molasses candy cool until you can handle it but it’s still warm. Work with one batch at a time. Begin pulling the molasses candy into ropes. This is very simple! Pull the candy, double over and pull again. See the video.

Step 6

Continue pulling and doubling until the molasses candy is shiny and golden in color. Quickly stretch into a rope about 1/2″ wide. With a pair of kitchen scissors or just a sharp knife, cut the candy into 3/4″ pieces. Let all the molasses candy cool completely. Store in airtight containers. Makes about 6-7 dozen.