Put over the fire in a saucepan three cupfuls of light brown sugar - not coffee sugar - with a cupful of milk and boil to the stage when dropped into cold water it makes a soft but firm ball in the fingers. Add, then, a teaspoonful of butter; take from the fire, flavor with a teaspoonful of vanilla and stir in a cupful of kernels of English walnuts, hickory nuts, or pecans, broken into pieces. Turn out upon a well-buttered shallow pan and mark into squares with a buttered knife.
This is sometimes known as "Penuchie," sometimes as "Mexican Kisses."
Stir together three cupfuls of New Orleans molasses and a cupful of brown sugar. Add a gill of vinegar and put all over the fire in a porcelain-lined saucepan. Bring slowly to a boil and stir the syrup often as it cooks. Test the candy, from time to time, by dropping a bit into iced water. As soon as this bit hardens stir into the boiling syrup a heaping teaspoonful of butter; when this melts, add a teaspoonful of baking-soda dissolved in a tablespoonful of boiling water, and remove immediately from the fire. Pour into buttered tins and cut into diamond-shaped candies, or pull into ropes.
This is the good old-fashioned molasses candy of "candy pulls" - the frolics dear to our mothers' girlish days. In my opinion it is sweeter to taste and to memory than chocolate creams or any other modern bonbon.
Boil together a cupful of molasses, one of brown sugar, a table-spoonful of butter and a tablespoonful of vinegar. When a drop hardens in cold water remove from the fire, beat in a small teaspoonful of baking-soda, stir hard, and turn into buttered pans. As it hardens, cut into squares, or when hard break into bits.
One cupful of molasses, three cupfuls of sugar, one cupful of boiling water, three tablespoonfuls of vinegar, one-half teaspoon-ful of cream of tartar, one-half cupful of melted butter, one-fourth teaspoonful of soda. Pour the first four ingredients into a kettle placed over the front of the range. As soon as the boiling point is reached add cream of tartar. Boil until, when tried in cold water, the mixture will harden and crisp. Stir constantly during the last half hour of cooking. When nearly done add the butter and soda. Pour into a buttered pan and pull as you would plain molasses candy. Before pulling add one teaspoonful of vanilla, one-half teaspoonful of lemon extract, or any essence you may prefer.
Boil a pint of molasses for twenty minutes, then stir in two saltspoonfuls of baking-soda and boil for fifteen minutes more, or until a little dropped into cold water is brittle. You must stir the taffy constantly while boiling, or it will scorch. When it is done add a teaspoonful of vinegar and pour into buttered pans, or pull to a light brown.
Boil a quart of molasses for half an hour, then add a saltspoon-ful of baking-soda and boil until a little dropped into cold water becomes brittle. Stir in shelled and halved walnuts, and pour into a greased pan.