Old-fashioned Butter-scotch

Ingredients

• 3 lbs. of yellow sugar
• 1/2 lb. of butter

Method

1. 1

   Put 3 lbs. of yellow sugar in a kettle, with 1/2 lb. of butter.

2. 2

   Set over the fire to melt; let boil until thick, stirring all the while to prevent scorching.

3. 3

   Take from the fire; pour into buttered tins or trays.

4. 4

   When stiff, mark off into squares.

5. 5

   When cold, break apart, and wrap each square in wax paper.

6. 6

   This candy will keep a long time, and improve with age.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 84. The excerpt below is the record exactly as published.

Old-fashioned Butter-scotch CANDY used for this candy. Prepare the nuts by removing the inner covering and chopping them. Grease the bot- tom and sides of a broad, shallow tin pan with fresh butter, and put the nuts into it, spreading them even- ly. Put I lb. of granulated sugar, with half a teacup of water and a pinch of cream of tartar, into a kettle, and boil until thick, but not too brittle. Pour the syrup over the nuts and set aside to cool. When slightly stiff, mark off into wide bars with a sharp knife, and let stand several days, when it will become soft and deli- cious. Old-fashioned Butter-scotch. — Put 3 lbs. of yellow sugar

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