This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
1 cup (6 ozs.) brown sugar
1 cup (1/2 pt.) molasses
2 teaspoons butter
1 pinch baking soda
1 teaspoon vanilla extract
Melted sweet chocolate
Put into a saucepan sugar, molasses, butter, and soda and stir until sugar is thoroughly dissolved; then boil until sirup forms a hard ball when tested in cold water, or reaches 254° F. on candy-thermometer. Remove from fire, add vanilla, and allow to cool, then pull to a light brown color. Cut into small squares, and, while they are warm, roll with buttered rolling pin into very thin strips. When firm dip each strip of taffy into melted chocolate. Place on waxed paper to cool and harden.
Another Method. Put into saucepan one cup molasses, one half cup honey, one fourth pound chocolate cut fine, one half cup evaporated milk, and two tablespoonfuls butter. Boil, stirring all the time, until it forms a hard ball when tested in cold water; add one teaspoon vanilla extract. Pour into greased shallow pans, and as it cools, cut into small pieces.