Butterscotches
6 cups light brown sugar
2 cups water
Pinch cream of tartar
1-1/2 cups butter, melted
2 tsp lemon extract
Place sugar and water in large saucepan and heat, stirring occasionally, tunil boiling point is reached; add cream of tartar. Cover and allow to boil for 10 minutes. Remove cover, then cook to 310 F, or to hard-crack stage. Add melted butter and lemon extract and remove from heat when blended with the syrup. Pour between buttered candy bars, or into buttered pan.
When cold, cut with buttered scissors into small pieces and wrap in waxed paper.
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