The Boston cooking-school cook book

by Fannie Merritt Farmer

Butter Taffy

2 cups light brown sugar

¼ cup molasses

2 tablespoons vinegar

2 tablespoons water

⅞ teaspoon salt

¼ cup butter

2 teaspoons vanilla

Boil first five ingredients until, when tried in cold water mixture will become brittle. When nearly done, add butter, and just before turning into pan, vanilla. Cool, and mark in squares.