( Molasses Candy )
Bonnies Unique Boutique
1 cup "barrel" molasses
(the loose, old-fashioned type; not blackstrap molasses)
1 cup granulated sugar
1 cup water
1 tsp pure vanilla
Walnuts, peanuts, coconut (all optional)
Combine these three ingredients in a #10 cast iron frying pan, stirring until dissolved and then occasionally until the mixture forms a hard "crack" stage
(about 290 degrees on a candy thermometer).
Reduce heat, add 1 tsp pure vanilla and 1/8 lb butter.
Pour into buttered baking pan.
Let cool and harden.
Test the mozhee for readiness while it's boiling.
Drop a small amount (about the size of a pearl) into a cup of COLD water.
If it diffuses into the water, it is not ready for hardening.
Keep testing this way until the mozhee drop stays in a ball after dropped into the water and you can roll it around in your fingers.
You will have to change the water after each test to keep it cold.
Mozhee - another variation
1 large coffee cup of sugar
1 large coffee cup of dark Karo syrup
1 stick of butter (no margerine for mojhe)
As many peanuts as you like added at the end of the cooking.
Bring to a rolling boil stirring constantly until it forms not just a hard ball, but a brittle ball in ice cold water.
Then add the peanuts and pour immediately.
(The hard part is knowing when it's time to pour, and sometimes it gets a really dark color if not poured at just the right time.)
Pour very fast if you want to use individual molds.
Use a 7 1/2 x 11 1/2 inch buttered pan.
After it hardens, crack it with a large spoon or knife handle into small pieces.
For variety, you can add walnuts, peanuts, or coconut to the mixture before it hardens.