2 c. sorghum
1 c. brown sugar
2 tbsp. butter
1 tbsp. white vinegar
1/8 tsp. baking soda
1/2 c. water

Combine ingredients in a heavy bottom saucepan and cook until a stream of the hot liquid dropped into a glass of tap water becomes brittle. Pour hot taffy onto large buttered plate and let cool. Butter your hands and gather taffy into a central mass, working it with your fingers. Begin to pull it back and forth until the texture becomes a glistening ribbony substance. Twist it into rope form and cut with buttered scissors into pieces.