For this seasonal specialty, it's helpful to have two people--one to watch the bubbling molasses while the other readies the pans. Don't be tempted to eat the snow, which may contain pollutants.

(Warning: This candy can get VERY HOT and can burn; always cook with a grown up!)

For 3/4 pound of candy you will need:
1 cup dark molasses
1 cup brown sugar
4 9-inch pie pans
2-quart saucepan with lip
6-ounce glass
a heatproof pitcher
fresh snow

Fill the pans with fresh snow, then set outside in snow to chill when you start cooking.

Combine molasses and brown sugar in the saucepan (don't use a smaller one; candy needs to boil up) and bring to a boil. On medium heat continue to cook, stirring frequently to prevent burning.

After 5 minutes begin testing the syrup by dripping some from a spoon into a glass of cold water. The drops may dissolve and make the water cloudy, or they may form soft balls. Using clean water each time, repeat test every few minutes until a sample forms a firm ball in the water. Remove from heat. Pour half the hot candy into the pitcher so two people can pour two portions.

Fetch the pans of snow. Working rapidly, pour hot syrup onto cold surfaces. When the candy has hardened break it into bite-size pieces, setting aside two for the cooks.

What is Christmas?
When is Christmas?
The Story of Christmas
How is Christmas Celebrated?
Hanukkah | Kwanzaa