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The Candy Cook Book

Put ingredients, except vanilla, in saucepan, and boil to 288° 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
  • 1⅔ cups light brown sugar
  • ⅔ cup corn syrup
  • ½ cup water
  • 1½ tablespoons butter
  • ¼ teaspoon salt
  • Oil of lemon

Put sugar, corn syrup, and water in saucepan, stir until sugar is dissolved, bring to boiling point, and boil to 280° F., or until it cracks in cold water.

Add butter and salt, and boil to 290° 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
  • 1⅔ cups sugar
  • ⅓ cup corn syrup
  • ½ cup water
  • 1½ tablespoons butter
  • ½ tablespoon dark molasses
  • ¼ teaspoon salt
  • Few drops oil of lemon
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