This is an old Pennsylvania Dutch candy recipe that my Mom used to make every Christmas. Pulled molasses candy is often referred to as "moshey".

When I make this recipe, I use Mrs. Schlorers Turkey Syrup. This thick table syrup is a popular brand of syrup in Pa. Dutch country. If it's not available in grocery stores in your area, it can be purchased online at Golden Barrel.com.

• 1 cup molasses or heavy table syrup
• 2 cups brown sugar
• 1 cup water
• 3 T. apple cider vinegar
• 3 T. butter
• additional butter for the pan, and for your hands

Preparation -
Combine the first 4 ingredents in a heavy saucepan and stir to mix well. Cook over medium heat until the mixture boils, stirring constantly. Lower the heat; cook and stir for about 30 minutes, stirring often. The mixture will thicken. Cooking is complete when a small amount (about 1/4 teaspoon) becomes brittle when dropped in a cup of cold water. Remove from heat. Stir in the butter. Pour the mixture onto a buttered, cookie sheet or jelly roll pan. Cool - just long enough so that candy can be handled - but before it begins to harden. Divide the candy into 2 or 3 pieces. With buttered hands, stretch and pull each piece into long, thin, rope-like strips until it is a light brown color. Slightly twist the strips of pulled candy, then cut the strips into 1" to 1-1/2" long pieces. Wrap individual pieces of candy in waxed paper or plastic wrap. Store in an airtight container.

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