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Butter Scotch

Closely related to taffies so far as ingredients are concerned is candy known as butter scotch. This variety, however, is not pulled as are the taffies, but is allowed to become cool and then marked in squares which are broken apart when the candy is entirely cold.


  • 2 cups white sugar
  • 2 cups brown sugar
  • 1/4 cup corn sirup
  • 1 tablespoon vinegar
  • 1/4 teaspoon cream of tartar
  • 1/4 cup butter
  • 1 teaspoon lemon extract


Mix all the ingredients except the butter and the lemon extract. Boil until a hard ball will form or 256 degrees register on the thermometer. Just before the boiling is completed, add the butter, and when the mixture has been removed from the fire, add the lemon extract. Pour into a greased pan, and before it has entirely cooled, cut into squares with a knife. When cold and desired for serving, remove from the pan and break the squares apart. If desired, candy of this kind may be allowed to become entirely cold without cutting and then broken into irregular pieces just before being served.


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Woman's Institute Library of Cookery, Volume 5.

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