Butterscotch Candy

Satisfy your sweet tooth!

Recipe for Butterscotch Candy (from Pennsylvania Dutch Peoples Cookbook, Culinary Arts Press)

2 cups sugar
1/4 cup butter
1/4 cup water
1 tablespoon apple cider vinegar

Combine all ingredients in a heavy saucepan and cook over medium heat, stirring until sugar is dissolved. Then cook to hard crack stage (a small amount of the mixture separates into threads which are hard but not brittle when dropped in cold water; or thermometer registers 290 degrees F).

Pour into a buttered pan and when almost set, mark into squares. When cool, cut into squares. Makes about 1 pound.

PENNSYLVANIA DUTCH SAYING:

Eat yourself full.

Molasses-Candy

The old fashioned pull taffy

Recipe for Molasses-Candy (from Pennsylvania Dutch Peoples Cookbook, Culinary Arts Press)

2 cups light molasses
1 cup packed brown sugar
2 tablespoons butter
1/3 cup water
1 tablespoon apple cider vinegar
pinch of baking soda

Cook all ingredients together in a heavy saucepan over medium heat, stirring constantly until sugar is dissolved. Continue cooking, stirring occasionally, to the hard ball stage (mixture forms a hard ball when a small amount is dropped into cold water; or thermometer registers 260 degrees F).

Pour into a shallow buttered pan and allow to cool. When cool enough to handle, rub butter on hands and pull the mixture (small portions at a time) until light golden in color and it has a satin-like finish. Pull into long strips 3/4 inch in diameter and cut with scissors into 1-inch pieces.

When cooled, wrap each piece in waxed paper. Makes about 1-1/2 pounds.

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