Page:The candy cook book (IA cu31924090146717).pdf/156
candy when removed from the fire may be dropped from the tip of a spoon on an oiled marble slab or tray, into wafers the size of a quarter of a dollar. These should be loosened with a thin-bladed knife before they have time to get hard.
Follow recipe for making Cream Butterscotch Balls. When candy is removed from fire, add half a cup of walnut or pecan nut meats cut in small pieces, and proceed as in Cream Butterscotch Balls.
- 2 cups light brown sugar
- 4 teaspoons vinegar or the juice of one lemon
- ½ cup butter
- ½ cup English walnut meats
Heat sugar, butter, and vinegar or lemon juice over a moderate fire, stir till the sugar dissolves, then boil without stirring to 270° F., or until syrup forms a hard ball when tried in cold water. Pour carefully around and over the nuts which have been arranged in rows in buttered or oiled pans. When cold, cut in squares, leaving one nut in the center of each square.
- ½ ounce dried horehound
- 1 cup water
- 1¾ cups sugar
- ½ cup corn syrup