Raisin Candy

From a
1909
cook book
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.

Prepare the Syrup;
Boil to the hard ball over a slow fire
1 lb. Granulated Sugar
in 1 pt. Water.
Stir in 1/2 tsp. Vinegar,
1 lump of Butter the size of an English Walnut.
Cover the bottom of a Buttered pan
with a layer of Raisins,
pour on this a thin layer of Syrup,
add more Raisins,
and so continue until the Candy
is of any desired thickness.
Mark in squares when nearly cold.
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