Butterscotch

Name: Butterscotch
Yield: Makes about 800 g/1¾ lb
Ingredients: 400 g/14 oz/2 cups caster (superfine) or granulated (white) sugar; 400 g/14 oz/2 cups caster (superfine) or granulated (white) sugar; 150 ml/¼ pint/⅔ cup double (heavy) cream; 150 ml/¼ pint/⅔ cup water; 1 vanilla pod (bean), split down the side; 1 vanilla pod (bean), split down the side; 1.5 ml/¼ tsp cream of tartar; 100 g/3¾ oz/scant ½ cup unsalted butter, cut into small cubes, plus extra for greasing

Preparation info

Makes about
800
g

Difficulty
Easy

Appears in

Home-made Sweets & Candies

By Claire Ptak

Published 2022

About

Depending on who you talk to you will get a very different answer to the question of which is the most traditional of all sweets, but butterscotch will certainly be a popular choice. The butterscotch in this recipe is similar to a caramel, but the syrup is cooked a little longer to get a more brittle result to suck on rather than chew.

Ingredients

400 g/14 oz/2 cups caster (superfine) or granulated (white) sugar

Method

Grease a 20cm/8in square cake tin, and line it with baking parchment so that the paper comes all the way up the sides.
Place the sugar, cream and water in a heavy pan over a low heat and stir gently until the sugar is dissolved.
Scrape the vanilla seeds from the pod into the pan and add the pod as well. Add the cream of tartar. Place over medium heat

Energy 2987kcal/12529kJ; Protein 5g; Carbohydrate 422g, of which sugars 422g; Fat 162g, of which saturates 99g; Cholesterol 425mg; Calcium 302mg; Fibre 0g; Sodium 830mg