Ingredients:
3/4 Cup Of Pure Country Sorghum Molasses
3 Tablespoons Of Softened Divided Parkay Butter
1 Cup Of C&H Pure Cane Baker's Sugar
3/4 Cup Of Wholesome Sweeteners Light Organic Corn Syrup
2 Teaspoons Of Heinz Cider Vinegar
1/4 Teaspoon Of Arm And Hammer Baking Soda
Information:
Serving Size 12
190 Calories Per Serving
7 Grams Of Fat
Cooking Directions:
For the first step in this wonderful old fashioned candy recipe, you will need to take out a baking pan, and grease it with one tablespoon of butter. Once done set it aside. Next take out a large saucepan, and add into it the baker's sugar, light organic corn syrup, and the cider vinegar. Stir up the ingredients vigorously, or until they form an even and consistent mixture. Next turn on a burner to low heat, and cook the saucepan over it until all of the sugar within it has melted, while stirring often. Next increase the heat to about medium, and cook the saucepan contents until they reach a temperature of 245 degrees Fahrenheit, or 120 degrees Celsius. While you are attaining this heat temperature, stir the sauce occasionally. Once done add in your Sorghum molasses, and the rest of your butter. Stir these ingredients into the mixture. Next cook uncovered until you reach a temperature of 260 degrees Fahrenheit, or 126 degrees Celsius, again stirring occasionally. Finally remove the saucepan from the heat. Now add in the baking soda, and then thoroughly beat the mixture. Now that the sauce is done, pour it into the greased baking pan. Let it stand for roughly six minutes, or until it's cool enough to manually handle without getting burned. Next butter your fingers, and quickly pull the candy until it's firm and pliable. Once you candy is ready for cutting, pull it into half inch ropes. Cut the ropes into one inch pieces. And lastly wrap each individual piece of molasses candy in candy wrappers, or small pieces of wax paper, depending on what you have available. Store the candy in a candy jar at room temperature. They will keep for months after preparation.
