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Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
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Butterscotch Squares
1 2/3 cups light brown sugar
2/3 cup corn syrup
1/2 cup water
1 1/2 tablespoons butter
1/4 teaspoon salt
Oil of lemon
Put sugar, corn syrup, and water in saucepan, stir until sugar is
dissolved, bring to boiling point, and boil to 280° F., or until it cracks
in cold water.
Add butter and salt, and boil to 290° F., or until it reaches the
hard crack when tried in cold water. Remove from fire, flavor with
oil of lemon, and pour out between bars on slightly moistened slab,
mark in squares, and break up when cold.
Butterscotch Wafers
1 2/3 tablespoons butter
1/3 cup corn syrup
1/2 cup water
1 1/2 tablespoons butter
1/2 tablespoon dark molasses
1/4 teaspoon salt
Few drops oil of lemon
Put sugar, corn syrup, and water in saucepan, stir until dissolved,
bring to boiling point, and boil to 270° F., or until it is brittle when
tried in cold water. Add butter and molasses, and cook to 280° F., or
until it cracks in cold water, stirring to prevent burning. While
stirring, move the spoon over every part of the bottom of the kettle.
Be careful not to stir in just one spot, thus allowing the candy to burn
on the other side of the saucepan. Remove from fire, add salt, flavor
with oil of lemon, and drop from tip of spoon on oiled marble slab
or tin sheet in wafers the size of a quarter of a dollar.
Cream Butterscotch Balls
1 cup white sugar
1/2 cup brown sugar
1/2 cup white corn syrup
1/3 cup butter
1/2 cup heavy cream
1 teaspoon vanilla or lemon extract
Put all the ingredients, except the flavoring, in a saucepan, stir until
mixed, bring to boiling point, and boil until mixture is just stiff
enough to keep its shape, when a little is dropped into cold water; If
it can be lifted from the water and remain in a ball when shaped with
the fingers, it is done. Remove from fire, add flavoring, pour into a
buttered pan, and when cool shape into small balls, and roll in
powdered sugar. The candy when removed from the fire may be
dropped from the tip of a spoon on an oiled marble slab or tray, into
wafers the size of a quarter of a dollar. These should be loosened
with a thin-bladed knife before they have time to get hard.
Cream Butterscotch with Nuts
Follow recipe for making Cream Butterscotch Balls. When candy is
removed from fire, add half a cup of walnut or pecan nut meats cut
in small pieces, and proceed as in Cream Butterscotch Balls.
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