candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
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Butterscotch I
1 1/3 cups brown sugar
2 teaspoons vinegar
2/3 cup butter
2/3 cup hot water
1/2 tablespoon vanilla
Put sugar, vinegar, butter, and water in saucepan. Stir until
ingredients are mixed, bring to boiling point, and boil without
stirring to 290° F., or until candy becomes brittle when tried in cold
water. Add vanilla, remove from fire, pour into a buttered pan, cool
slightly, and mark in squares.
Butterscotch II
1/2 cup corn syrup
1 1/3 cups sugar
2/3 cup light brown sugar
1/2 cup butter
2/3 cup cold water
1/2 tablespoon vanilla
Put ingredients, except vanilla, in saucepan, and boil to 288° F., or
until it cracks when tried in cold water. Add vanilla, turn into
buttered tin, cool slightly, and mark in squares.
Scotch Mallows
Dip marshmallows (whole or cut in halves) in Butterscotch I or II,
while it is still soft. Take up with two-tined fork, and put on buttered
marble slab or tin sheet.
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