Page:The Boston cooking-school cook book (1910).djvu/619

 Butter Scotch

1 cup sugar 1/4 cup molasses 1 tablespoon vinegar 2 tablespoons boiling water 1/2 cup butter

Boil ingredients together until, when tried in cold water, mixture will become brittle. Turn into a well buttered pan; when slightly cool, mark with a sharp-pointed knife in squares. This candy is much improved by cooking a small piece of vanilla bean with other ingredients.

Butter Taffy

2 cups light brown sugar 1/4 cup molasses 2 tablespoons vinegar 2 tablespoons water 7/8 teaspoon salt 1/4 cup butter 2 teaspoons vanilla

Boil first five ingredients until, when tried in cold water mixture will become brittle. When nearly done, add butter, and just before turning into pan, vanilla. Cool, and mark in squares.

Horehound Candy

3/4 square inch pressed horehound 2 cups boiling water 3 cups sugar 1/2 teaspoon cream of tartar

Pour boiling water over horehound which has been separated in pieces; let stand one minute, then strain through double cheese-cloth. Put into a granite kettle with remaining ingredients, and boil until, when tried in cold water, mixture will become brittle. Turn into a buttered pan, cool slightly, then mark in small squares. Small square packages of horehound may be bought for five cents.

Chocolate Caramels

2-1/2 tablespoons butter 2 cups molasses 1 cup brown sugar 1/2 cup milk 3 squares chocolate 1 teaspoon vanilla

Put butter into kettle; when melted, add molasses, sugar, and milk. Stir until sugar is dissolved, and when