Recipe: Sorghum Molasses Taffy

1/4 Cup Butter
2 Cup Sorghum Molasses
1 teaspoon Vanilla
1 teaspoon White Vinegar
1/2 teaspoon Soda

(The original Recipe came from Deleta whose email says she found it in an Amish Cookbook: Wholesome Sugarfree Cooking. This Recipe makes a small amount which makes it a little touchy to cook. Melanie cooked the Syrup slowly and stirred very frequently. She altered the temperature so as not to "burn" the small amount which remained in the Pan. Sorghum Molasses is not Blackstrap Molasses which is commonly found in Grocery Stores. Look instead for Sorghum or Sorghum Molasses made in the traditonal manner.)

Stir Butter and Sorghum Molasses over low heat until Butter is melted. Stir the Syrup as it thickens. Boil slowly to Hard Ball Stage (265 Degrees). Syrup will be brittle when dropped by spoon into cold water. Melanie cooked the Syrup to 255 Degrees. It was "mostly brittle" when dropped into cold water. Add Vanilla and Vinegar. Stir. Add Soda last. Stir. Pour Taffy onto buttered platter. Lightly butter hands and pull as soon as Candy can be handled. Pull until it becomes light in color. Twist. Cut into pieices.