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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Well oil an 11" x 7" shallow baking tin pan. Put the water and lemon juice in a heavy-based saucepan and heat until slightly warm. | 2. Stir in the sugar and continue to heat gently, stirring with a wooden spoon, until all the sugar has been thoroughly dissolved. Don't allow it to boil. | 3. Stir in the cream of tartar and bring to the boil to 242F on a sugar thermometer (or until a teaspoon ful of the mixture forms a soft ball when it is dropped into a cup of cold water). | 4. Remove from the heat and beat in the butter. Return to the heat and boil to 280F or when a teaspoon of the mixture forms a thin thread when dropped into a cup of cold water. (The thread will bend and break when pressed between the fingers) | 5. Remove from the heat and beat in the vanilla extract. Pour into the oiled tin and leave until it is almost set. | 6. Then mark into small rectangles with a knife. | 7. When it is competely set, break into pieces and store in an airtight container. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	2 1/2	cups	granulated	799.5	150.02	25.025	12.48
water	2/3	cup		0.0	0.0	0.0	0.0
butter	3/8	cup	sweet	513.0	23.570999999999998	16.029	43.2
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
cream tartar	1/4	teaspoon		1.935	0.4612	0.0	0.0
vanilla extract	1/4	teaspoon		3.0239999999999996	0.1328	0.0006	0.0006
oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.