Butterscotch

• 1lb soft brown sugar
• 3 fl oz Water
• 8oz

Dissolve the sugar over a low heat in the water. Stir in the butter and boil until the mixture is thick. When it is thick, stir very well so that it does not ‘catch’ on the bottom of the pan, and cook until a little dropped into cold water is brittle. Pour into a buttered shallow tin and mark into small squares before it sets.