1/2 Tb. unflavored gelatine
2 c. sugar
1-1/2 c. corn sirup
1-1/4 c. milk
2 Tb. butter
Vanilla and lemon
Put the gelatine to soak in a few tablespoonfuls of cold water. Cook the
sugar, sirup, and milk until the mixture will form a hard ball that may
be dented with the fingers or it reaches a temperature of 252 degrees.
Stir the mixture gently to prevent burning. Remove from the fire and add
the butter. Take the gelatine from the water, squeeze it as dry as
possible, and add it to the hot mixture, stirring until it is entirely
dissolved. Pour on a greased surface, cool, and pull until it is a
light-cream color. While pulling, flavor with vanilla and a few drops of
lemon. Stretch into a long thin rope and cut into inch lengths or pile
in a mass and chop into pieces.
81. BUTTER SCOTCH.--Closely related to taffies so far as ingredients are
concerned is candy known as butter scotch. This variety, however, is
not pulled as are the taffies, but is allowed to become cool and then
marked in squares which are broken apart when the candy is
entirely cold.