1/2 c. butter
2 c. sugar
1 1/2 c. water
1 1/4 c. molasses

Mix butter, sugar, water and molasses in a 4-quart saucepan. Place over medium heat and stir continuously until mixture boils. Cook to a very hard ball (260 degrees) and pour into a well-buttered biscuit pan, 11 x 7 x 1 1/2 inches.

After 10 minutes, turn the edges to the center. Repeat this 2 or 3 times or until the candy can be handled. Divide the mixture into fourths and with well-buttered hands pull the candy until light twist. Cut twists into small pieces and roll them in granulated sugar to prevent sticking together.