Home › Hard Candies › Hard Candies: Butterscotch

Hard Candies: Butterscotch

Butterscotch I 1 1/3 cups brown sugar 2 teaspoons vinegar 2/3 cup butter 2/3 cup hot water 1/2 tablespoon vanilla Put sugar, vinegar, butter, and water in saucepan. Stir until ingredients are mixed, bring to boiling point, and boil without stirring to 290 degrees F., or until candy becomes brittle when tried in cold water. Add vanilla, remove from fire, pour into a buttered pan, cool slightly, and mark in squares. Butterscotch II 1/2 cup corn syrup 1 1/3 cups sugar 2/3 cup light brown sugar 1/2 cup butter 2/3 cup cold water 1/2 tablespoon vanilla Put ingredients, except vanilla, in saucepan, and boil to 288 degrees F., or until it cracks when tried in cold water. Add vanilla, turn into buttered tin, cool slightly, and mark in squares.

Scotch Mallows Dip marshmallows (whole or cut in halves) in Butterscotch I or II, while it is still soft. Take up with two-tined fork, and put on buttered marble slab or tin sheet.

Butterscotch Squares 1 2/3 cups light brown sugar 1 1/2 tablespoons butter 2/3 cup corn syrup 1/4 teaspoon salt 1/2 cup water Oil of lemon Put sugar, corn syrup, and water in saucepan, stir until sugar is dissolved, bring to boiling point, and boil to 280 degrees F., or until it cracks in cold water.

Add butter and salt, and boil to 290 degrees F., or until it reaches the hard crack when tried in cold water. Remove from fire, flavor with oil of lemon, and pour out between bars on slightly moistened slab, mark in squares, and break up when cold.

Butterscotch Wafers 1 2/3 cups sugar 1/3 cup corn syrup 1/2 cup water 1 1/2 tablespoons butter 1/2 tablespoon dark molasses 1/4 teaspoon salt Few drops oil of lemon Put sugar, corn syrup, and water in saucepan, stir until dissolved, bring to boiling point, and boil to 270 degrees F., or until it is brittle when tried in cold water. Add butter and molasses, and cook to 280 degrees F., or until it cracks in cold water, stirring to prevent burning. While stirring, move the spoon over every part of the bottom of the kettle. Be careful not to stir in just one spot, thus allowing the candy to burn on the other side of the saucepan. Remove from fire, add salt, flavor with oil of lemon, and drop from tip of spoon on oiled marble slab or tin sheet in wafers the size of a quarter of a dollar.