2 c Molasses

1 c Brown sugar

2 T Butter

1/3 c Water

1 T Vinegar

1 pn Baking soda

Boil all together until a little tried in cold water becomes brittle. Pour on a buttered dish and allow to cool. When cool enough to handle, rub butter on hands and pull the candy (small portions at a time) until light in color. Cut in small pieces. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.