Boil syrup, molasses, sugar and vinegar until it snaps when tested in cold
water (see note).
Remove from heat, add butter, allow bubbling to die down, then pour over
Mix well with a spoon and, when slightly cool, form into balls.
Yield: about 10 baseball-size balls
This recipe refers to the "hard crack" stage in candy making.
Cook the syrup to 300-310 degrees F (using a candy-making thermometer). To test,
drop a small amount of syrup into very cold water. If the syrup separates into
hard, brittle threads, it's ready to be removed from the heat.