American
Butter Scotch
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 1 cup Sugar
- ¼ cup Molasses
- 1 tablespoon Vinegar
- 2 tablespoons Boiling Water
- ½ cup Butter
Make it
Method
- 1
Boil ingredients together until, when tried in cold water, mixture will become brittle. Turn into a well buttered pan; when slightly cool, mark with a sharp-pointed knife in squares.
- 2
This candy is much improved by cooking a small piece of vanilla bean with other ingredients.
Source & rights
Where this recipe comes from
Butter Scotch, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.