Candy

My Great-Grandmother’s Butterscotch Candy

1 cup sugar
½ cup butter
¼ cup light corn syrup
2 Tbsp hot water
2 Tbsp vinegar

Cook, stirring constantly, to 295°F.  Pour out onto buttered pan.  Score while cooling and break into pieces when cold.

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Great-Grandma’s Brown Sugar Fudge

2 cups brown sugar, packed
1 cup granulated sugar
1 cup light cream (or canned milk – not diluted)
½ cup butter
1 tsp vanilla
1 cup chopped nuts (optional)

Combine sugars, cream, and butter.  Cook to soft ball stage (238°F), stirring occasionally.  Add vanilla.  Cool to lukewarm (110°F).  Beat until mixture loses its gloss.  Stir in nuts, if used.  Pour into buttered pan (10x6x1½).  Cool and cut into squares.

***

Caramels

2 cups sugar
¾  cup light corn syrup
½ cup butter
2 cups cream

Butter 8″ square pan.  OR for easier removal, line pan with foil and butter the foil.

Heat ingredients in large pot over medium heat, stirring constantly, to firm ball stage (245°F).  Immediately spread in pan and let cool.  Cut into squares.

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