This recipe came from "A Pinch of This, A Handful of That, Historic Recipes of Texas 1830-1900" by The Daughters of the Republic of Texas, District VIII. NOTE: PREP TIME, COOKING TIME, AND SERVINGS ARE A GUESS BECAUSE THIS INFO WAS NOT PROVIDED. Maybe due to it being a really old, old recipe!
Boil the molasses in a deep vessel to keep from boiling over. Boil steadily, stirring from the sides and bottom. When a little poured in a glass of cold water becomes brittle, it is done. Pour into a buttered dish.
Wash your hands real clean to be ready to pull the candy. As soon as the cooked molasses is cool enough to handle, roll it in a long roll. Butter your hands so the candy won't stick to them.
Pull the candy into a long ropelike length. Then fold it back to half the length, roll it together and pull it again. This is called "pulling the candy". Do this until it changes to a light color but is still soft enough to handle.
Pull to a long, ropelike length, cut in six inch lengths and twist. This candy looks like stick candy.