Butter Scotch

Ingredients

• Three pounds brown sugar
• one-fourth pound butter
• one-half teaspoon cream tartar
• eight drops extract lemon
• as much cold water as will dissolve the sugar

Method

1. 1

   Boil without stirring until it will break after being dropped in cold water.

2. 2

   Do not put in the flavoring until the candy is done.

3. 3

   Have a dish well-greased with butter, pour in the syrup and when partly cold mark off in squares.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 68. The excerpt below is the record exactly as published.

Butter Scotch Three pounds brown sugar, one-fourth pound butter, one-half tea- spoon cream tartar, eight drops extract lemon and as much cold water as will dissolve the sugar. Boil without stirring until it will break after being dropped in cold water. Do not put in the flavoring until the candy is done. Have a dish well-greased with butter, pour in the syrup and when partly cold mark off in squares—Miss Mamie Dwire. Candied Pop Corn Boil together a teacup pulverized sugar, a tablespoon butter and three tablespoons water. When ready to candy put in three quarts of nicely popped corn. Stir until candy is evenly distributed over corn, taking care not to let it burn. Take kettle from fire, stir until cooled a little and you have each grain separate and crystalized with sugar. Nuts of any kind may be prepared the same way.—Mrs. C. L. Carroll. Cocoanut Candy Two pounds granulated sugar, one large cocoanut grated; dissolve the sugar in the milk of the cocoanut. Boil until it will harden in cold water, then add the grated cocoanut and beat hard until nearly cold. Spread on a marble slab or large flat dish and mark into squares.— Miss Mary Hodgin. Cocoanut Drops To one-half pound grated cocoanut allow one-fourth pound of powdered sugar and one-half tablespoon of corn starch. Mix sugar and corn starch, sprinkle into the cocoanut.. Work with the hands and shape into cakes. Place on tins and bake in a moderate oven until brown. Chocolate Caramels Three pounds of brown sugar, one-half pound butter, one-half pound grated chocolate, one-half pint cream or milk, melt all these together carefully and boil twenty minutes or half an hour, stirring constantly. Just before taking from the fire, flavor with vanilla. Pour into a buttered tin. When partly cool mark in pieces one inch square. —T. M. D. Chocolate Creams Melt chocolate, either sweetened or unsweetened as preferred in a double boiler until thick and smooth. Make fondant into small cone- Shaped pieces and immerse in the melted chocolate. This is easily done by using a knitting needle, a hat pin, or something of the kind instead of handling with the fingers. Dip each piece several times, or until the coating is as thick as desired. Lay on waxed paper to dry. a THE TWIN-CITY HOUSEWIFE ninety-seven Cream Peppermints For cream peppermints boil for five minutes one cupful of white sugar, one-quarter of a cupful of water and eight drops of oil of peper- mint. Remove from fire and stir until creamy, then drop from tea- spoon on a cold plate. Date Cream Bars Take three cups of granulated sugar and one cup of cold water and boil until it will harden in cold water. Do not stir while on stove. Beat whites of three eggs to a stiff froth, pour sugar over and stir con- stantly until stiff enough to mould. Add one and a half pounds chop- ped dates, make into balls and roll in powdered sugar.—Mrs. C. L. Carroll. Fondant One pound granulated sugar, one cup of cold water. Mix well together but do not stir after it is put on the stove. Cook until a little of the syrup dropped into cold water can be formed into a soft ball be- tween the fingers. Turn into a greased bowl and beat hard until it is smooth and white and can be kneaded like dough in the hands. This can be put away and kept until needed. Quite a varied assortment of candies can be made from this by dividing it into several portions, using a different flavor tor each, coloring them differently, forming it into various shapes, and using with it nuts, crystalized cherries rais- ins, bits of citron, etc. Fudge Five cups brown sugar, one-fourth pound butter, three-fourths of a cup milk. Boil ten minutes, then add one-half cake Baker’s choc- olate, grated, and cook five minutes longer. Stir all the while. When done beat hard until cool, pour on buttered dish and block off.—Miss Mary Hinshaw. Glace Nuts One pound sugar, ten grains cream tartar, one-half cup of water. Stir until sugar is dissolved. Boil continuously until when dropped in ice water it will be brittle and clear. Stand saucepan in hot water and drop nuts in one at a time. Take them out at once and place on oiled paper to harden.—Mrs. W. I. Brookes. Lemon Candy Boil one and a half pounds of granualted sugar with three gills water. Add one-half teaspoon cream tartar

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