2 c. molasses
2 tbsp. butter
1 c. sugar
1 tbsp. vinegar

Combine ingredients in a heavy 3 quart saucepan. Stir with wooden spoon until sugar is dissolved. Bring to a boil over medium heat. Continue cooking to hard ball stage, 260 degrees, or one drop in cool water makes a hard ball. Pour taffy into large buttered pan. Turn edges of taffy to center of pan with a spatula. When candy is cool enough to handle, have a taffy pull. Cut taffy into bite sized piece with buttered scissors. Cool and wrap individual pieces in waxed paper. Store in covered container. Fun for children and adults! Variation: Try adding four drops of oil of peppermint before you pull taffy.