Butterscotch

Ingredients

• 1 cup sugar
• 1 cup water
• 1 teaspoon vinegar
• Butter size of a walnut

Method

1. 1

   Put the sugar and water in a kettle to boil, add the butter and vinegar, and let all boil 20 or 30 minutes.

2. 2

   When done add any flavoring desired (vanilla is best) and pour into buttered tins.

3. 3

   Have the candy not more than 1/2 inch thick, and when partly cold mark off into butterscotch strips.

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.

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. cup vinegar. Butter the size of Boil till brittle when tried in cold water. Walnuts, peanuts, cocoanut or almonds can be auded Ix- i taking from the fire. If almonds, add them 5 minutes before the candy is done and stir occasionally to keep from burning. Pour into buttered pans. i RAISIN FUDGE Melt 2 table-spoons butter, add 2 cups sugar, f cup milk, heat to boiling point. Add 2 squares choco- late, boil until it forms a soft ball when dropped in cold water. Eemove from fire, add 1 teaspoon vanilla and, stir until creamy. Ju.st before it becomes creamy add f package seeded raisins and \ cup nuts, then p^r into a buttered platter and mark in squares. RAISIN CHOCOLATES / Select smooth. Foodless raisins. Put J--pound cake vanilla sweet chocolate in a saucepan over boiling T.-nter. and when lor-ltod ndrl 2 level ten-ponns butter and 2 of boiling water. Drip raisins and put on oiled paper. Page One Hnndred and Forty-four PURITy FUQUR More Bread and Better Bread RAISIN BRITTLE \ cup Brazil nuts. \ cup slices cocoanut. i cup seeded raisi^to.' J cup figs. mi Grease tin plates and scatter nuts an^ fruit over tl,em. Then boil the following ingredients until brittle when dropped in cold water : 2 cups sugar. 1 teaspoon butter. i cup vinegar. I cup water. Pour into plates containing fruit. Break in pieces when c old. HONEY CARAMELS 2 cups granulaleil siigai-. i cup cream or Jiiil' i cup honey. I cup Initter. fS CLl|-> (:il:*Ulil wi iiiiii^. Mix the ingredi.nts,'heut and stir mUil the supu- is dissul.ed, then ~»k wiU>ou^stirrmg until a^ Si^-^.?r.red';i*::rc:."rrs;s^^ HONEY POPCORN BALLS Honev can be heated up to about 245 degrees V. without being greatly changed in color or flavor. If it isTrte'd carefully nrost'of the water is expelle-l. The honey then ^^^.^2'^^^'^^^^^^^^ be used for making popcorn balls. To make them, dip the popped corn mo the hot J^^^^y' J^ ^^ balls and cool. Honey popcorn balls absorb moisture on standing m the an. ihej must theretore either kept very closely covered or reheated and dried before being used. CHOCOLATE CARAMELS Put 2 squares of Baker's chocolate in a granite pan over a slow fire When melted add Ij^jP "^^l^^^;;^; i CUP milk and 1 cup of sugar. Stir until it has dissolved, but not after it boils for this w 1 make the JarameTs graLy. When it Is brittle in cold water, pour into buttered plates and square with a greased knife. Page One Hundred and Forty- five 't — f PURITY JS]£S FLOUR More Bread and Better Bread BUTTERSCOTCH 1 cup sugar

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