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.
BUTTER SCOTCH
2 c. white sugar
2 c. brown sugar
1/4 c. corn sirup
1 Tb. vinegar
1/4 tsp. cream of tartar
1/4 c. butter
1 tsp. 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.
82. MARSHMALLOWS COATED WITH BUTTER SCOTCH.--A delightful confection may
be made by covering marshmallows with hot butter scotch. To accomplish
this, drop the marshmallows with a coating fork or an ordinary table
fork into hot butter scotch that has just finished cooking.
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