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Butterscotch

PREPARATION AND COOKING TIME:
YIELD:

  • Boil to 300°F in 1/4 pint water:
    • 8oz brown sugar;
    • 8oz white sugar;
  • At 240°F Add:
    • 1 tsp lemon juice;
    • pinch cream of tartar;
    • 3oz unsalted butter;
  • Remove from heat and stir in 3 drops vanilla essence;
  • Pour rinto Buttered tin;
  • Deeply mark into oblongs;
  • When cool it should break at marks.

Variations:

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