Molasses Taffy

Combine the molasses, sugar and vinegar and cook to the light crack stage (265 degrees) remove from heat and stir in vanilla and baking soda. turn onto a well buttered platter and let cool until you can handle it. Here come the fun part. You pull the taffy, kneading and pulling until it is cream colored. Roll it into inch thick ropes, cut with clean greased scissors in one inch pieces and wrap each piece in waxed paper. If you have two folks pulling it back and forth it goes faster. The alternative to this is to cook it to the hard crack stage, about 310 degrees. Put it in a well buttered pan and refrigerate until totally cooled. Slam the pan on a table or counter. The candy will shatter into delicious shards something like peanut brittle without the peanuts.