Dessert
Molasses candy (No. 1)
Molasses candy (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including stir together three cupfuls of new orleans molasses and a cupful of brown sugar.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Stir together three cupfuls of New Orleans molasses and a cupful of brown sugar.
- Test the candy, from time to time, by dropping a bit into iced water.
- As soon as this bit hardens stir into the boiling syrup a heaping teaspoonful of butter;
- when this melts, add a teaspoonful of baking-soda dissolved in a tablespoonful of boiling water, and remove immediately from the fire.
Historical transcription
Source method
- 1
Stir together three cupfuls of New Orleans molasses and a cupful of brown sugar. Add a gill of vinegar and put all over the fire in a porcelain-lined saucepan. Bring slowly to a boil and stir the syrup often as it cooks. Test the candy, from time to time, by dropping a bit into iced water. As soon as this bit hardens stir into the boiling syrup a heaping teaspoonful of butter; when this melts, add a teaspoonful of baking-soda dissolved in a tablespoonful of boiling water, and remove immediately from the fire. Pour into buttered tins and cut into diamond-shaped candies, or pull into ropes.
- 2
This is the good old-fashioned molasses candy of “candy pulls”—the frolics dear to our mothers’ girlish days. In my opinion it is sweeter to taste and to memory than chocolate creams or any other modern bonbon.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.