BUTTER SCOTCH
- 2 cups sugar
- 2 tablespoons water
- 2 tablespoons butter
Boil without stirring until brittle when tested in cold water. Pour out on buttered plates to cool.
BUTTER TAFFY
- 3 cups brown sugar
- ½ cup molasses
- ¼ cup water
- ¼ cup vinegar
- 4 tablespoons butter
- 1 teaspoon vanilla extract
Boil sugar, molasses, water and vinegar. When crisp in cold water add butter and vanilla. Cook 3 minutes. Cool on buttered pans and break into pieces.