Doncaster Butterscotch


Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1lb brown sugar
  • ½ pint milk
  • 6oz butter
  • pinch of cream of tartar


    Melt the sugar in the milk over a low heat. Add the butter and cream of tartar and boil until a little dropped into cold water forms a hard ball. Pour into a greased tin and mark into squares with a knife just before the toffee hardens.