BRITTLE BUTTER CRUNCH1/2 cup butter 1/2 cup sugar 3 tablespoons brown sugar 1 tablespoon light corn syrup 1 tablespoon water 1/4 teaspoon baking soda 1 teaspoon vanilla 1/2 pound chocolate, melted (for dipping) chopped nuts (optional for topping) Melt butter in 2-quart heavy saucepan; add sugars, corn syrup and water. Bring to boil, stirring constantly, and cook to soft crack stage (290 degrees F). Remove from heat; stir in baking soda and vanilla. Pour into buttered 8-inch square pan. Allow to set 3 minutes. Mark the candy with a knife into 36 squares; when cool and firm, cut. When pieces are brittle, dip in melted chocolate. Top these with nuts, if you wish, after you dip them. Makes 36 servings Source: Farm Journal: Homemade Candy, 1970
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