Butterscotch

PREPARATION AND COOKING TIME:
YIELD:

Boil to 300°F in 1/4 pint water:
- 8oz brown sugar;
- 8oz white sugar;
At 240°F Add:
- 1 tsp lemon juice;
- pinch cream of tartar;
- 3oz unsalted butter;
Remove from heat and stir in 3 drops vanilla essence;
Pour rinto Buttered tin;
Deeply mark into oblongs;
When cool it should break at marks.

Variations: