Ingredients
1 cup molasses
1 cup sugar
1/2 cup butter
1 teaspoon vanilla
Method
Sources
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dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Intense mineral-rich molasses — gingerbread, baked beans, marinades
Stainless saucepan for sauces, reductions, emulsifications
Unlined copper for sugar work — even heat for caramel and candy
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Intense mineral-rich molasses — gingerbread, baked beans, marinades
Stainless saucepan for sauces, reductions, emulsifications
Unlined copper for sugar work — even heat for caramel and candy
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Prepare a 9-inch square pan: line with foil and use an additional teaspoon of soft butter to 'grease' thoroughly. Combine molasses, butter and sugar in a 2-quart saucepan. Cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Cover and continue to cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, without stirring, until mixture reaches hard ball stage (260°). If you don't have a candy thermometer, drop a small amount into a cup of cold water. If it doesn't immediately harden, continue cooking and test again. Stir in one teaspoon of vanilla. Remove from heat, and beat with a wooden spoon until mixture is creamy and begins to thicken. Working rapidly, spread mixture in a buttered 8- inch square pan. Mark top of warm candy into 1-inch squares, using a sharp knife. Cool completely before cutting into squares. Wrap each piece tightly in waxed paper, twisting ends, or wrap in plastic wrap.