This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
1/2 cup butter 2 cups sugar.
1 cup molasses.
1½ cups boiling water.
Put butter in Scotch kettle or saucepan, and when melted add sugar, molasses and water. Bring to the boiling point and let boil, without stirring, until mixture will form a very soft ball that will just keep in shape when tried in cold water. Turn into a buttered dripping pan, and as mixture cools around sides, fold towards centre. When cool enough to handle, pull until porous and light-colored, allowing candy to come in contact with tips of fingers and thumbs, not to be squeezed in the hand.
Cut in small pieces, using large shears or a sharp knife, and arrange on slightly buttered plates to cool. A few drops oil-of-peppermint, clove or cinnamon may be added during the stretching.
3 tablespoons butter 2 cups molasses.
2/3 cup sugar 1 quart peanuts.
1/2 teaspoon salt.
Melt butter, add molasses and sugar, bring to the boiling point and let boil until mixture becomes brittle when tried in cold water. Stir in peanuts (shelled, skinned, separated in halves and sprinkled with salt). Turn into a buttered pan, cool slightly and mark in squares.
2 tablespoons butter 1 cup molasses.
1/8 cup sugar.
1/2 cup English walnut meats.
Few grains salt.
Put butter in saucepan and when melted add molasses and sugar. Stir until sugar is dissolved, bring to the boiling point and let boil until mixture is brittle when tried in cold water. During the first of the boiling stirring is unnecessary, but when nearly cooked it should be stirred constantly. Add walnut meats, cut in pieces and sprinkled with salt. Turn into a buttered seven-inch square pan, cool slightly and mark in squares, using a sharp knife.