1914 Butterscotch Pudding

1/2 cup firmly packed brown sugar
1/2 cup water
1/2 cup white sugar
1/4 cup butter
2 tsp. vinegar 1/2 capful vanilla extract

Combine all your ingredients, except the vanilla, in a saucepan. Cook until mixture begins to boil

Cover the saucepan and boil without stirring until the mixture reaches the soft crack stage (275° to 280°)

Remove from heat and add vanilla. DON'T STIR! Pour quickly into buttered pan; it should be a thin sheet

Cool just slightly and mark into squares.