Take equal quantities brown sugar and Orleans molasses (or all molasses may be used), and one tablespoon sharp vinegar, and when it begins to boil, skim well and strain, return to the kettle and continue boiling until it becomes brittle if dipped in cold water, then pour on a greased platter.
As soon as cool enough, begin to throw up the edges and work, by pulling on hook or by hand, until bright and glistening like gold; flour the hands occasionally, draw into stick size, rolling them to keep round, until all is pulled out and cold. Then with shears clip a little upon them at proper lengths for the sticks, and they will easily snap; flavor as you pour the candy out to cool.
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