Buttercups
A dish — molasses and sugar carry it.
contains dairy
Ingredients
US
Metric
- 2 cups molasses
- 1 cup sugar
- ½ cup boiling water
- 2 tablespoons butter
- ⅓ teaspoon cream of tartar
- Fondant flavored with vanilla
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- 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 be taken that candy is not cooked too long, as it should be soft rather than brittle.
Nutrition (estimated, per serving)
| Calories | 419 |
|---|---|
| Protein | 0.0 g |
| Fat | 3.4 g |
| Carbs | 100.5 g |
| Fiber | 0.0 g |
| Sodium | 36 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States