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Of all the taffies, that made with molasses is nearly always the favorite. A light cane molasses that is not very strong in flavor is the preferred kind for this candy. When cut into round flat pieces and wrapped in waxed paper, molasses taffy appeals to both old and young.

MOLASSES TAFFY
2 c. light cane molasses
1 c. sugar
2 Tb. vinegar
1/2 c. boiling water
2 Tb. butter

Mix all the ingredients except the butter. Cook until a brittle ball will form or a temperature of 264 degrees is reached on the thermometer. Add the butter just before the boiling is completed. Remove from the fire, pour into greased pans or plates, and allow it to become cool enough to handle. Then pull and cut.

CHEWING TAFFY.--A taffy that is hard enough not to be sticky and still soft enough to chew easily is often desired. Chewing taffy, which is explained in the accompanying recipe, is a candy of this kind. After being pulled, it may be cut as other taffy is cut or it may be piled in a mass and chopped into pieces.

CHEWING TAFFY

1/2 Tb. unflavored gelatine
2 c. sugar
1-1/2 c. corn sirup
1-1/4 c. milk
2 Tb. butter
Vanilla and lemon

Put the gelatine to soak in a few tablespoonfuls of cold water. Cook the sugar, sirup, and milk until the mixture will form a hard ball that may be dented with the fingers or it reaches a temperature of 252 degrees.

Stir the mixture gently to prevent burning. Remove from the fire and add the butter. Take the gelatine from the water, squeeze it as dry as possible, and add it to the hot mixture, stirring until it is entirely dissolved. Pour on a greased surface, cool, and pull until it is a light-cream color. While pulling, flavor with vanilla and a few drops of lemon. Stretch into a long thin rope and cut into inch lengths or pile in a mass and chop into pieces.