Butter Taffy

Ingredients

• 2 c. granulated sugar
• 1 o. water
• 1 ta. lemon juice
• 2 tbs. butter
• 1 ts. vaniUa

Method

1. 1

   Boil the first five ingredients together until the syrup forms a hard ball in cold water.

2. 2

   Add the butter and continue cooking until the mixture becomes brittle.

3. 3

   Remove from the fire, add the vanilla, and pour the taffy into a buttered pan.

4. 4

   When nearly cool, mark into squares.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 73. The excerpt below is the record exactly as published.

2 tbs. butter RECIPE 330. 2 c. light brown sugar i c. molasses 2 tbs. water 2 tbs. lemon juice or vinegar i ts. salt 2 tbs. butter 1 ts. vaniUa RECIPE 331. 2 c. granulated sugar i o. water 1 ta, lemon juice When the sugar is a clear, yellow sirup, pour it over the peanuts. Cut the candy into squares while it is still warm. Mix MOLASSES CANDT the molasses, sugar, and butter together ; put the mixtul*e into a saucepan and cook it slowly untU the sugar is dis- solved. Boil it until it forms a hard ball when dropped into cold water. Add the vinegar and continue the cooking until the mixture will become brittle. Poui^it into a buttered pan and mark it off into squares while it is warm. VINEGAR CANDT Mix all the ingredients together in a 8aucei>an. Stir the mixture over the fire until the sugar is dissolved, and occasionally afterward. Boil it untU it is brittle when tried in cold water. Pour it on a buttered plate to cool, and mark it into squares while it is warm. BUTTER TAFFY

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