Butter Scotch

Ingredients

• 2 cups sugar
• 44 cup molasses
• 4 cup butter
• 1 tablespoon vinegar
• 2 tablespoons boiling water
• dash of salt
• 1 tablespoon Blue Ribbon vanilla

Method

1. 1

   Boil sugar, molasses, vinegar, water and salt until brittle, 290°F.

2. 2

   Add butter and vanilla, and pour into greased pans until it is 1/4 inch thick.

3. 3

   Mark into squares.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 64. The excerpt below is the record exactly as published.

tablespoons vinegar. Melt butter in kettle, add molasses and sugar, stir until sugar is dis- solved. Boil until brittle, 290 degrees F., stirring constantly at the last. Add vinegar, remove from fire and pour into greased pan. When cool enough to handle, butter the fingers, and pull but do not squeeze the candy. Pull until porous and light yellow. Cut in small pieces. Peanut Brittle—1 cup sugar, 1/4 cups unshelled peanuts, Shell peanuts, remove brown skin, chop fine or leave whole. Melt sugar in frying pan, but do not caramelize. Pour over nuts on a platter; mark in squares before it hardens. Butter Scotch—2 cups sugar, 44 cup molasses, 4 cup butter, 1 table- spoon vinegar, 2 tablespoons boiling water, dash of salt, 1 tablespoon Blue Ribbon vanilla

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