Old-Fashioned Butter Scotch

Ingredients

• 1 cup sugar
• 1/4 cup molasses
• 1/2 cup butter
• 2 tablesp boiling water
• 1 tablesp vinegar

Method

1. 1

   Boil sugar, molasses, butter, boiling water, and vinegar until brittle.

2. 2

   Pour on a buttered plate and mark in squares before hardening.

3. 3

   Add vanilla or cinnamon if desired.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 140. The excerpt below is the record exactly as published.

1 tablesp vinegar, and pour the mixture on a well-buttered pie plate. When cool enough to handle, pull until the candy is porous and light colored, using the hands, well buttered, but be careful to handle the candy lightly, between fingers and thumbs. Squeez- ing between the hands would spoil it. Cut in small pieces with a sharp knife, and arrange on buttered plates to cool. Velvet Molasses Candy Put over the fire, in a granite-ware kettle, 1 cup molasses, 3 cups sugar, 1 cup boiling water, and 3 tablesp vinegar. When it reaches the boiling point, add i/^ teasp cream of tartar, and boil until, when a little is dropped in cold water,, it will become brittle. Stir constantly, and when nearly done, add V2 cup melted butter and i/4 teasp soda. Pour on a but- tered pie plate, and when cool enough to handle, pull, same as directed in recipe for plain molasses candy, working in, while pulling 1 teasp vanilla and i/^ teasp lemon extract, or a few drops of peppermint or oil of wintergreen. Sugar Candy Put 2 tablesp butter in a granite-ware kettle, and when melted add 2 cups sugar and V2 cup vinegar. Stir until sugar is dissolved, and boil until when a little of the mixture is drop- ped in cold water it will become brittle. Pour on a buttered pie plate, and pull, the same as molasses candy. Cream Candy Into an agate-ware kettle put 3 cups sugar, i^ cup boiling water, V2 tablesp vinegar, and ^A teasp cream of tartar. Stir until the sugar is dissolved, then boil without stirring until it will brittle when a little is dropped in cold water. Pour on a buttered plate, and as soon as it can be handled, pull until 210 FARM AND HOME COOK BOOK white and glossy, meanwhile working in any desired flavor — ■ lemon, orange or vanilla extract, or a few drops of oil of win- tergreen or sassafras, or peppermint. Cut in small pieces and lay on a buttered plate to cool. Old-Fashioned Butter Scotch Boil together until it will brittle, 1 cup sugar, i/4 cup molas- ses, 1/2 cup butter, 2 tablesp boiling water, and 1 tablesp vine- gar, then pour on a buttered plate, and before it hardens, mark in squares with a knife. If liked, a little vanilla ex- tract or cinnamon may be added, after removing from fire. Plain Butter Taffy Boil until it brittles, 2 cups brown sugar, i/4 cup molasses,

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