Buttercups

Buttercups

Ingredients:
2 cups molasses
2 tablespoons butter
1 cup sugar
1/3 teaspoon cream of

Directions:
tartar
1/2 cup boiling
water
Fondant flavored with
vanilla
Boil ingredients (except fondant) until, when tried in cold water, a firm ball may be formed in
the
fingers, not stirring until the last few minutes of cooking. Pour on a buttered platter, and when
cool enough to handle, pull until light colored. Shape on a floured board, having strip wide
enough to enclose a roll of fondant one inch in diameter. Place fondant on candy, bring edges
of
candy together, and press firmly over fondant. With both hands pull candy into a long strip.
Cut
Chapter XXXIII − FANCY CAKES AND CONFECTIONS 630
The 1918 Fanny Farmer Cookbook
in small pieces; each piece will consist of fondant encircled with molasses candy. Care must
be
taken that candy is not cooked too long, as it should be soft rather than brittle.
21
Vinegar Candy