This recipe was clipped from a newspaper or magazine then taped to a white index card. The tape is very yellow and brittle with age, date of the recipe unknown. There’s an interesting tip at the bottom to make sure to make this on days that are sunshiny, cloudy weather seems to affect the results of the candy. Recipe is typed below along with a scanned copy.

BUTTERSCOTCH CANDY

1/2 lb. creamery butter
1 lb. light brown sugar
1 tbs. vinegar

Combine ingredients and put over low heat until butter melts, then start stirring. Stir continuously and boil for about 10 minutes (until it runs smooth from the spoon.)

Have nuts scattered over warm (room temperature) unbuttered pans and pour candy over.

“Wait for a sunshiny day,” admonishes Mrs. Canull. “Somehow cloudy weather sugars it. It is important to wait for the sunshiny day.”