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F. Marian McNeill

Butterscotch

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Scots Kitchen
The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About

An Edinburgh Recipe

Ingredients

  • brown sugar
  • butter
  • ground ginger or lemon

Method

Put a pound of brown sugar into an enamelled saucepan and let it dissolve on the range. Beat four ounces of butter to a cream, add it to the sugar when dissolved, and stir over the fire until it has boiled sufficiently to harden when dropped into cold water. Add a quarter-ounce of powdered ginger

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