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1914 Butterscotch

Course Candy
Cuisine Other

Ingredients

  • 1/2 Cup Firmly packed brown sugar
  • 1/2 Cup Sugar
  • 1/2 Cup Water
  • 1/4 Cup Butter
  • 2 Tablespoons Vinegar
  • 1/2 Capful Vanilla

Instructions

  • Combine sugars, water, butter and vinegar in a saucepan. Cooke until mixture begins to boil. Cover saucepan and boil without stirring until mixture reaches the soft crack stage (275-280 degrees). Remove from heat and add vanilla. DO NOT STIR! Pour quickly into a buttered sheet cake pan. Cool slightly and cut into squares.