2 c. sugar
1 1/2 c. water
1 c. molasses
1/2 c. butter
1/4 c. light corn syrup

Butter a heavy 3 quart saucepan. In pan combine sugar, water, molasses, butter and corn syrup. Cook over low heat, stirring until sugar is dissolved. Bring to boiling; boil gently to hard ball stage or until a candy thermometer registers 266 degrees. Pour onto buttered platter or shallow baking pan. Cool until easy to handle, 10 to 15 minutes. Butter hands lightly and pull candy until light in color and difficult to pull. On countertop rub and twist candy into ropes 1/2 inches in diameter. Cut into 1 inch pieces. Wrap each piece individually in clear plastic wrap. Makes about 1 1/2 lbs. candy.