Category:
Desserts

Seasons:
December, November, October, September, August, July, June, May, April, March, February, January

By Gary Nabhan

For 1 Batch(es)

4 cups molasses made from Honey Drip cane sorghum
1/4 pounds brown sugar or Tupelo honey
1/2 pounds unsalted butter
2 tablespoons freshly grated Meyer lemon zest

Honey Drip Cane Sorghum Molasses Candy Directions

In a large cast-iron pot with a lid, bring the molasses to a boil and then add the brown sugar or Tupelo honey. When those 2 ingredients are thoroughly blended into a thick syrup, add the butter. Boil for up to 1 hour, stirring constantly with a wooden spoon.

Just before you take it off the heat, add the lemon zest. Quickly pour out onto a series of buttered enamel-covered plates.

When slightly cooled, pick up small globs with a wooden spoon and then pull the mass lengthwise until it stretches into a strip and turns white.