2 c light molasses
1 c firmly packed brown sugar
2 T butter
1/3 c water
1 T cider vinegar
Pinch baking soda
Cook all ingredients together in a heavy saucepan over medium heat, stirring constantly until sugar is dissolved. Continue cooking, stirring occasionally, to the hard ball stage (260 on a candy thermometer), until a small amount dropped into cold water forms a hard ball. Pour onto a shallow buttered pan and allow to cool. When cool enough to handle, rub butter on hands and pull the candy (small portions at a time) until light golden in color and candy has a satin-like diameter and cut with scissors into 1 in. pieces When cooled, wrap each piece in waxed paper. Makes about 1 ½ lbs. Candy.