Butter Scotch

Ingredients

• 3 cups of white sugar
• 1/2 cup of water
• 1/2 teaspoon of cream tartar
• 1 tablespoon of butter
• 1/2 teaspoon of soda
• 8 drops of lemon extract

Method

1. 1

   Boil sugar, water, and cream tartar to the 'crack' degree without stirring.

2. 2

   Add soda and lemon extract, then pour into greased pans.

3. 3

   Mark into squares when partly cool.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 338. The excerpt below is the record exactly as published.

t 1 cup of water and 1^ lbs. cojBfee A sugar over the fire; stir until dissolved, then add \ teaspoon of cream tartar; wipe down the sides of the pan with a damp cloth or sponge to remove the crystals, and boil until it reaches the "crack" degree; then turn it into shallow greased pans to cool, sprinkling on 1 tea- spoon of lemon extract. Mark into squares with a sharp, greased knife, when it is partly cold. Or, it can be turned onto a well- greased slab, and when the edges cool a little they should be turned in toward the center, repeating this every few minutes until it is cool enough to handle. Then pull it as previously directed for pulling candy. If it is pulled, the flavoring extract is best sprinkled on a little at a time during the pulling. Then take it off the hook, pull it into long strips, and cut these into little blocks 3 or 4 inches long; set them in a cool place on greased pans to cool. Vanilla Taffy can be made in the same way, but flavor with vanilla instead of lemon. Molasses Taffy. — Boil 1 quart of New Orleans molasses for 30 min- utes in a large pan, so that it will not run over, stirring continually; then add -^ teaspoon baking soda, and boil it to the " crack " degree ; then add 1 teaspoon lemon juice and pour it into shallow, well- greased pans or a platter to cool; when partly cool it may be marked into squares or pulled to a bright golden color, and finished as directed for other tafiies. Walnut Molasses Candy. — Make the molasses taffy as just directed, and when it gets to the "crack," degree, stir in all the walnut ker- nels it will hold (have the walnuts ijerfectly dry); pour it into well greased pans to cool; cut a lemon in two, and with the flat side press the candy down smooth; cut it into bars with a welbgreased knife, when partially cool. 458 HOME CANDY MAKINa Peanut Molasses Candy can be made the same way, but use peanuts instead of walnuts. Everton Taffy — To 1 lb. coflfee A or granulated sugar, add 1 tea- cup of water; cream ^ lb, of butter and have it ready, and when the sugar is dissolved stir it in; flavor with lemon, cook to the "crack" degree, turn it into greased pans, and with a greased knife mark into blocks when partly cold. PLAIN MOLASSES CANDY.— Take 2 cups of molasses, 1 cup of brown sugar and 1 tablespoon of butter, and boil until it will hard- en in cold water; then stir in 1 tablespoon of vinegar, pour it on the buttered plates, and pull as soon as cool. Adding the sugar makes the candy more brittle; if white sugar is used instead of brown, the candy will be whiter, and if a teaspoon of soda is stirred in well, just before pouring out the candy, it will whiten it still more. The vinegar keeps it from graining, and lemon juice or tartaric acid would answer as well. The butter keeps it from rising over the sides of the pan as it boils, and makes it smoother; some people add a little sweet cream also. The idea that molasses candy should be stirred from the time it is put on the stove until it is taken off is erroneous. A tin lid placed over the pan as soon as it begins to boil, will keep in the steam which will wash the candy from the sides of the pan. When beginning to pull the candy it should be rather sticky, or else it will not be of the right consistency when done. After getting the mass into good shape, pull it briskly a few minutes while holding it over the stove, and the heat and the pulling combined will whiten it wonderfully. For Peanut Molasses Candy prepare the peanuts while the candy is cooking, lay them on buttered pans, and pour the candy over them when done; cut into blocks with a greased knife when it is slightly cooled. For Walnut Candy stir in a cup of walnuts just before removing it from the fire; then pour into greased tins and finish as above. BUTTER SCOTCH. — Take 3 cups of white sugar, ^ cup of water, -| teaspoon of cream tartar and 1 tablesjaoon of butter; boil, without stirring, to the "crack" degree; add ^ teaspoon of soda and 8 drops of lemon extract

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