1 c. unsulphured molasses
1 c. sugar
1 tbsp. butter

Combine molasses, sugar and butter in saucepan and cook over medium heat until the taffy separates into threads which are hard but not brittle (270°F). Cool on greased platter.

When cool enough to handle but still hot, pull with buttered fingers until taffy is light in color. Stretch into a long rope 1/2-inch wide; cut into 1-inch pieces. Wrap each piece in waxed paper.

Submitted by: Kristie Miller