Fill 2 (9-inch) pie pans with fresh snow, then set outside in snow to chill.

Combine molasses and brown sugar in large glass saucepan and bring to a boil. Continue to cook over medium heat, stirring frequently to prevent burning. After 5 minutes, begin testing the syrup by dripping some from a spoon into a glass of cold water. If the drops dissolve and make the water cloudy, continue cooking and testing with fresh water. If the drops form soft balls (245°F), remove from heat.

Pour half the hot candy into 6 ounce heat-proof pitcher and leave other half in saucepan. Quickly get pans of snow from outside. Working quickly, pour hot syrup onto pans of cold snow (1 from pitcher, 1 from saucepan). When candy has hardened, break into bite-size pieces.

Yields: 3/4 pound of candy.