Boston Butterscotch Candy

This Fanny Farmer recipe is taken from “The Boston Cooking-School Cook Book” by Fannie Merritt Farmer, Principal of the Boston Cooking School, published by Little, Brown and Company, Boston, circa 1916.

Ingredients:

1 cup sugar
½ cup butter
¼ cup molasses
2 tablespoons boiling water
1 tablespoons vinegar

Directions:

1) Boil ingredients together until, when tried in cold water, mixture will become brittle. Turn into a well-buttered pan; when slightly cool, mark with a sharp-pointed knife in squares. This candy is much improved by cooking a small piece of vanilla bean with other ingredients.

 




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