Butterscotch Squares

(A)

• 3 lbs. sugar
• 2 lbs. glucose
• 1 pt. water

(B)

• 1/2 lb. butter

(C)

• 1 oz. salt

Preparations

1. Grease marble slab and dust with cornstarch.
2. An adjustable candy cutter is preferred, but a caramel knife will suffice.

Step 1

Put (A) in kettle and mix well.  Cook up to 310° F.

Step 2

At 310° F. turn fire down low and add (B).  Stir constantly until butter is dissolved.

Step 3

After butter is dissolved, take off fire and add (C).  Mix in well.  Pour on greased marble slab.

Step 4

Mark into squares while still hot.

Special Comments

1. During warm weather, store in air tight container in layers separated by wax paper.
2. As in peanut brittle, the salt is added to bring out the butter flavor.

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The Original Recipe