1 cup molasses
1/2 cup sugar, granulated
1/2 cup brown sugar
1/3 cup water
2 tablespoons butter
1/4 teaspoon baking soda
1 pinch salt

In a medium, heavy saucepan, combine molasses, granulated and brown sugars and water. Heat to boiling and stir to dissolve sugars. Let mixture boil, without stirring, until syrup reaches the hard ball stage (260°F/125°C) on a candy thermometer. Remove.

Immediately pour onto a buttered marble slab or baking sheet.

When cool enough to handle, butter hands and gather taffy into a ball.

Pull taffy between hands and continually stretch and fold again until taffy turned lighter in color. Cooks Note: A Candy Thermometer is recommended for best results.