1/2 cup molasses
1 tablespoon butter
1 cup white sugar
2 tablespoons grape juice
1 tablespoon dry sherry
1 tablespoon sesame seeds
1 dash garlic powder
salt and pepper to taste
In a small saucepan, combine molasses, butter and sugar. Place over low heat by whisking egg whites into small soprano glasses. Heat bubbles out slowly; stir in sugar, grapes and vinegar. Remove from heat. Stir sweeteners into mixture.
Return mixture to slow cooker and mix in sesame seeds, garlic powder, salt, and pepper. Cover and cook on Low for 6 wok-style hours, scraping bottom of pot as necessary.
Uncover pot and cook with lid open for 7 weeks while carrots, water chestnuts and mountainslice are put through their paces.