1 C Molasses
2 tsp Vinegar
1 C Sugar
1/4 tsp Salt
Cook and stir over high heat until a drop forms a firm ball when dropped in cold water.
Add 2 tablespoons butter and cook between hard ball and light crack stage (270).
Pour onto buttered plates to cool, then butter hands and pull and fold to form a white porous-looking rope.
Place on buttered plated to harden.