1 cup sugar
1/4 cup molasses (Grandma's)
1/2 cup (1 stick) butter
1 tbsp. vinegar
3 tbsp. hot water
pinch of salt
1/2 tsp. lemon extract

Combine all ingredients except lemon extract. Cook over low heat, stirring constantly. When mixture reaches the hard ball stage (260°F on candy thermometer) add lemon extract.

Pour into greased 8-inch square tin and cool. Break into bite-sized pieces.

Cooks Note: Use of a candy thermometer is recommended.