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

Combine ingredients in a 3 quart heavy saucepan. Stir with a wooden spoon until sugar is dissolved; bring to a boil over medium heat. If mixture foams during cooking, stir around the outside under the cooking surface and if excessive, reduce heat to medium-low. Continue to cook to the hard ball stage (260 degrees).

Pour taffy into a large (about 13x9 inch) buttered and chilled shallow pan or platter (do not scrape cooking pan). Turn edges to center with heavy spatula.

When candy is cool enough to handle, pull until taffy is light in color and hard to pull. Cut in bite size pieces with buttered scissors. Cool, then wrap pieces individually in waxed paper; store in airtight containers. Makes 1 3/4 pounds.

VARIATION: PEPPERMINT MOLASSES TAFFY:

While taffy is cooling, add 4 to 5 drops of peppermint; work it into the candy as you pull. Candy has a delicious flavor.