BUTTER CREAM SQUARE
Traditional American candies sold in the American pharmacies before WW2, orginal recipe.
For this butter cream square candies you will need:
5 pounds of white granulated sugar( brand0 Confectioners A )
1 quart of fresh cold water
1 level teaspoonful of the cream-of-tartar
1 pound of the best fresh sweet unsalted butter
1/2 drachm of culinary level lemon oil
2 drachms of culinary level vanilla extract
You begin making this traditional American candy by putting the confectioner's sugar, water and cream-of- tartar into a copper kettle and cooking up to 250 degrees Farenheit. When your sugar starts caramelising, you add the butter and cook up to 260 degrees or to a crack sound in the caramel if no thermometer is used. Now you add the flavors to this cand- one half drachm of lemon oil and two drachms vanilla extract. Grease thoroughly a cool slab and make a frame of iron bars about two by one foot size. Pour the batch off into this frame and when it cools down, cut your butterscotch caramel candies into one and half inch squares. Wrap your candies into thin wax paper and store them in your favorite tin jar.