Plain Butter Taffy

Ingredients

• 2 cups brown sugar
• 1/4 cup molasses
• 2 tablesp vinegar
• 2 tablesp water
• 1/2 teasp salt
• 1/4 cup butter
• 2 teasp vanilla extract

Method

1. 1

   Boil brown sugar, molasses, vinegar, water, and salt until brittle.

2. 2

   Add butter near the end, then vanilla after removing from fire.

3. 3

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

Nutrition per serving

Estimated from matched ingredients across 12 servings.

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.

2 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, 2 tablesp each vinegar and water, and % teasp salt. When nearly done add i/4 cup butter, and after removing from fire, 2 teasp vanilla extract

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