1. Grease a marble slab or large baking sheet with butter. Also butter a clean surface and kitchen scissors for later.

2. In a medium saucepan, combine molasses, sugar, butter, vinegar, and salt. Stir over medium heat until sugar is dissolved.

3. Attach a candy thermometer and bring the mixture to a boil. Do not stir. Let it reach 260°F (hard-ball stage), about 15–20 minutes.

4. Remove from heat and stir in vanilla and baking soda. The mixture will foam—this is normal.

5. Pour the hot taffy onto the prepared surface and let it cool for about 10 minutes until safe to touch.

6. Butter your hands well. Pull the taffy by stretching, folding, and repeating for 10–15 minutes until it lightens in color and becomes silky.

7. Stretch into ropes and cut into bite-sized pieces with buttered scissors. Wrap in wax paper and twist ends.