Pulled Molasses Taffy

In deep heavy saucepan, bring sugar, molasses, water, vinegar and butter to boil, stirring constantly. Reduce heat to medium; cook, without stirring, for about 8 minutes or until candy thermometer registers soft-crack stage of 270°F (132°C), or 1/2 tsp (2 mL) syrup dropped into cold water separates into hard but pliable threads. Remove from heat.

Quickly dissolve baking soda in 1 tsp (5 mL) warm water; stir into molasses mixture. Pour onto greased rimmed baking sheet. Let cool on rack for 5 mintes.

With metal spatula, fold edges of mixture over toward centre. Repeat until indentation remains after taffy is poked with finger and mixture is cool enough to handle.

With buttered hands, gather taffy into ball. Between two people, pull into rope and fold in half. Twist strands together. Continue pulling, folding and twisting until glossy and lightly streaked throughout, about 5 minutes. Pull and twist taffy evenly into 1/2-inch (1 cm) thick rope. Place on work surface.

With scissors dipped into cold water, cut into 1-inch (2.5 cm) long pieces, working quickly while still supple. (Make-ahead: Layer between waxed paper in airtight container and store for up to 2 weeks.)