Butterscotch is a type of confectionery made by boiling sugar syrup, butter, cream, and vanilla. The ingredients for butterscotch are similar to toffee; the major difference is that the sugar is boiled to the soft crack stage for butterscotch and the hard crack stage for toffee. Butterscotch sauce is often made into a syrup, which is used as a topping for ice cream (particularly sundaes).
- 450 g (1 lb) of granulated sugar
- 150 ml (1/4 pint) of water
- 90 g (3 oz) butter, preferably unsalted
- 1 teaspoon lemon juice
- ¼ teaspoon cream of tartar
- ¼ teaspoon vanilla essence (extract)
- A little oil for greasing
- Grease a shallow 28 cm x 18 cm (11" x 7") baking tray
- Add the water and lemon juice to a heavy-based pan and warm on a low heat
- Add the sugar and stir until it has completely dissolved. Don't allow it to boil!
- Mix in the cream of tartar
- Heat to 115° C (239° F) then immediately remove from the heat
- Add the butter and mix well
- Return to the heat and heat to 138° C (280° F)
- Remove from the heat and mix in the vanilla essence
- Pour into the greased tray and leave to set. Before the butterscotch cools completely, score it into bite-sized squares
- When it is totally cold you can snap it into pieces
- Store in an airtight container
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