Butter Scotch

Ingredients

• 1 lb. light brown sugar
• 4 to 6 oz. butter
• J lb. syrup
• 1 table-sp. water
• 1 tea-sp. glucose or a pinch cream of tartar
• | tea-sp. vanilla
• | tea-sp. lemon essence

Method

1. 1

   Melt the butter in a saucepan, then add the syrup, sugar, and water, dissolving slowly.

2. 2

   Bring to the boil, add the cream of tartar or glucose, and boil to 300° or until the toffee breaks crisp in cold water.

3. 3

   Flavour to taste, pour onto an oiled tin, mark in squares, and break into pieces when cold.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 971. The excerpt below is the record exactly as published.

Butter Scotch 1 lb. light brown sugar. 4 to 6 oz. butter. J lb. syrup. 1 table-sp. water. 1 tea-sp. glucose or a pinch cream of tartar. | tea-sp. vanilla. | tea-sp. lemon essence

Cook this with the app: pantry check, scaling, and the assistant.