Yield: 6 servings
|1 cup||Brown sugar|
|1 pinch||Baking soda|
Boil all together until a little tried in cold water becomes brittle.
Pour on a buttered dish and allow to cool. When cool enough to handle, rub butter on hands and pull the candy (small portions at a time) until light in color. Cut in small pieces.
Source: Pennsylvania Dutch Cook Book Fine Old Recipes, Culinary Arts Press, 1936.
Submitted By HELEN PEAGRAM On 12-11-95