Buttercups 2 cups molasses
2 tablespoons butter 1 cup sugar
1/3 teaspoon cream of tartar 1/2 cup boiling water
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 in small pieces; each piece will consist of fondant encircled with molasses candy. Care must taken that candy is not cooked too long, as it should be soft rather than brittle.
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