Molasses Taffy

Combine granulated sugar, molasses, water, vinegar, cream of tartar, and butter in a heavy-bottomed saucepan over medium heat, stirring until the sugar dissolves completely.

Increase heat to medium-high and bring the mixture to a boil without stirring, using a candy thermometer to monitor the temperature until it reaches the hard-ball stage at 260°F (127°C).

Remove the saucepan from heat and quickly stir in the baking soda, which will cause the mixture to foam slightly and lighten in color.

Pour the hot candy mixture onto a well-buttered marble slab or greased baking sheet and allow it to cool until it is just comfortable enough to handle.

Butter your hands generously and begin pulling the taffy, stretching it out and folding it back on itself repeatedly until the candy becomes lighter in color and develops a satiny sheen.

Pull the taffy into a long rope approximately one inch in diameter and use buttered scissors or a sharp knife to snip it into individual bite-sized pieces.

Wrap each piece of taffy individually in wax paper, twisting the ends to seal, and store at room temperature in a cool, dry place.