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Recipes
Straight outta da Coal Region kitchen!

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Mozhee  -  Molasses candy 1 cup "barrel" molasses (the loose, old-fashioned type; not blackstrap molasses)
1 cup granulated sugar
1 cup water
1 tsp pure vanilla
Butter
Walnuts, peanuts, coconut (all optional)
Combine these three ingredients in a #10 cast iron frying pan, stirring until dissolved and then occasionally until the mixture forms a hard "crack" stage (about 290 degrees on a candy thermometer). Reduce heat, add 1 tsp pure vanilla and 1/8 lb butter. Mix thoroughly. Pour into buttered baking pan. Let cool and harden.Test the mozhee for readiness while it's boiling. Drop a small amount (about the size of a pearl) into a cup of COLD water. If it diffuses into the water, it is not ready for hardening. Keep testing this way until the mozhee drop stays in a ball after dropped into the water and you can roll it around in your fingers. You will have to change the water after each test to keep it cold.
Mozhee  -  another variation 1 large coffee cup of sugar
1 large coffee cup of dark Karo syrup
1 stick of butter (no margerine for mojhe)
As many peanuts as you like added at the end of the cooking.
Bring to a rolling boil stirring constantly until it forms not just a hard ball, but a brittle ball in ice cold water. Then add the peanuts and pour immediately. (The hard part is knowing when it's time to pour, and sometimes it gets a really dark color if not poured at just the right time.)Pour very fast if you want to use individual molds. Use a 7 1/2 x 11 1/2 inch buttered pan. After it hardens, crack it with a large spoon or knife handle into small pieces.For variety, you can add walnuts, peanuts, or coconut to the mixture before it hardens.
 
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