After the molasses, sugar and butter were put into the saucepan and the saucepan had been well brushed two inches down from the top as mother instructed, Betsey let them cook until the syrup reached the hard ball stage when a little of it was dropped in cold water.
It was then time to add the flavoring and pour at once into the buttered pans, not forgetting to mark in squares.
Betsey found that butter scotch was much more tasty when thin, so that was why she buttered more than one pan and had it only a quarter of an inch thick.
Butter Taffy
| Sugar (brown), | 3 cups |
| Molasses, | ½ cup |
| Vinegar, | ¼ cup |
| Water (hot), | ¼ cup |
| Butter, | 2 tablespoons |
| Flavoring (vanilla), | 1 teaspoon |
Betsey put everything except the butter and vanilla into the saucepan and boiled these until the syrup formed a hard ball when a little was tried in cold water, then the butter and vanilla were added, and it was cooked three minutes more (Betsey counted up to one hundred and eighty) and poured into a large buttered pan.
Lemon Cream Candy
| Sugar (granulated), | 2 cups |
| Water, | ½ cup |
| Cream of tartar, | ¼ teaspoon |
| Butter, | Size of a walnut |
| Flavoring (lemon), | 2/3 teaspoon |
Betsey dissolved the sugar in the water and let it come to the boiling point, then she added the cream of tartar, which she first dissolved in one teaspoon of hot water, and when the candy was nearly done she put in the piece of butter.