| Sugar (brown), | 1 cup |
| Corn Syrup, | 1 cup |
| Butter, | 2 tablespoons |
| Lemon juice, | 1 tablespoon |
Betsey put the sugar, corn syrup and butter in the saucepan and let them boil without stirring until a little of the syrup, dropped in cold water, became brittle. Taking the saucepan from the fire, she added the lemon juice and poured the candy into a buttered pan, greased her fingers well, and pulled when sufficiently cool. Then with the scissors she cut in small pieces.
Once when Betsey's mother was a young girl she visited a large farm in northern Vermont and it was there she had her first butternuts.
Betsey thought the recipes for butternut candy that follow were the best ever.
Lemon Butternut Candy
| Sugar (granulated), | 2 cups |
| Water, | ½ cup |
| Butternut meats (broken), | 1 cup |
| Flavoring (lemon), | 1 teaspoon |
After Betsey boiled the sugar and water without stirring until thick enough to spin a fine thread, she added the flavoring, placed her pan in cold water, and then stirred it very quickly until it was white, added the nuts, and poured into a buttered pan.
When it was cold she cut the candy into small squares.