Butterscotch

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Butterscotch
Butterscotch
Servings:Servings: 30 - Make 450 g (1 lb of butterscotch)
Calories per serving:34
Ready in:50 minutes
Prep. time:20 minutes
Cook time:30 minutes
Difficulty:Difficult
Recipe author:Chef
First published:20th January 2013
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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).

A jam making or sugar thermometer is required for this recipe.

Ingredients

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Method

  1. Grease a shallow 28 cm x 18 cm (11" x 7") baking tray
  2. Add the water and lemon juice to a heavy-based pan and warm on a low heat
  3. Add the sugar and stir until it has completely dissolved. Don't allow it to boil!
  4. Mix in the cream of tartar
  5. Heat to 115° C (239° F) then immediately remove from the heat
  6. Add the butter and mix well
  7. Return to the heat and heat to 138° C (280° F)
  8. Remove from the heat and mix in the vanilla essence
  9. Pour into the greased tray and leave to set. Before the butterscotch cools completely, score it into bite-sized squares
  10. When it is totally cold you can snap it into pieces
  11. Store in an airtight container

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