French Butter-scotch
A historical recipe from Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish, by Wright, Mary M. (Mary Mason) (1915).
A historical recipe
Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish, by Wright, Mary M. (Mary Mason) (1915). Project Gutenberg eBook #43370.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- two cupfuls of granulated sugar
- one-half cupful of maple sugar
- one-half cupful of butter
- one tablespoonful of vinegar
- one teaspoonful of vanilla
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Take two cupfuls of granulated sugar, one-half cupful of maple sugar, one-half cupful of butter, one tablespoonful of vinegar, and one-fourth cupful of water.
- Cook to the crack stage or to 280 degrees, then remove from fire and add one teaspoonful of vanilla, and one-fourth teaspoonful soda.
- Mark into strips, and when cold cut with a pair of shears.
Plating
Cookware for this recipe
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Chef's knife