Irish Butterscotch (1978)

• 
  1 cup granulated sugar, sifted
•  1/2 cup light brown sugar, firmly packed
• 1 tspn cider vinegar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/2 cup butter, cut in small pieces
• 1/2 tspn vanilla

Lightly greased sides of saucepan.

Add sugars, vinegar, corn syrup, and water. Cook over low heat, stirring constantly with a wooden spoon, until sugar is dissolved. You should not be able to feel sugar grains when you rub the spoon against the side of the saucepan.

Remove from heat and, with a damp paper towel or small sponge, wipe any remaining grains from the sides of the pan above the liquid level.  Start the syrup boiling and clip on the candy thermometer. 

Cook over low heat, adding butter bit by bit while stirring constantly, until thermometer registers 300 degrees.  Remove from heat, and stir in vanilla.

Pour onto well-oiled baking sheet. Cool until surface is just barely warm to the fingers. Then, with a spatula, turn the mass over and with your hands, pull; and stretch as thin as possible.

Break into irregular eating-size pieces and cool. Store in airtight containers in layers separated by sheets of waxed paper.  Yield: about 1 lb. 

More "Lost" Candy Recipes

Aunt Bee's Cashew Fudge (1960)

Brown Sugar Easter Eggs (1950)

(Origin - "Anita Pritchard's Complete Candy Cookbook" by Anita Pritchard, 1978.)