Butter Taffy

Ingredients

• 1 pound brown sugar
• 1 cup water
• 1 cup vinegar
• Butter the size of a walnut

Method

1. 1

   Boil till brittle when tried in cold water.

2. 2

   Walnuts, peanuts, cocoanut or almonds can be added by taking from the fire.

3. 3

   If almonds, add them 5 minutes before the candy is done and stir occasionally to keep from burning.

4. 4

   Pour into buttered pans.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 81. The excerpt below is the record exactly as published.

cup vinegar. i cup water. Butter size of a walnut. Boil without stirring until it hardens when dropped m cold water, flavor and pour at once in buttered pans When cool enough to handle pull till white, then cut up m sticks with sharp scissors. Page One Hundred and Forty-tnrec ^5 — f PURITY FUOU R More Bread^and Better Bread PEANUT NOUGAT Two cups of confectioners' sugar and 1 cup of shelled and skinned peanuts. Put the sugar in a saucepan, and as soon as dissolved throw into it the nuts, stirring rapidly, pour quickly into a buttered pan and press into a flat cake with a buttered knife, as it cools very quickly. KISSES Beat whites of 4 eggs to stiff frotli. Stir into it \ pound powdered sugar. Beat until very light. Drop in teaspoons on well-buttered paper. Lay the paper on an inverted pie tin and add \ walnut on top of each, just before putting in the oven. Bake very slowly till set. BUTTER TAFFY 1 pound brown sugar. 1 cup water

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