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2026-01-30T12:50:01Z

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{{#seo:
|title=Butterscotch, British recipe
|titlemode=replace
|keywords=#butterscotch #butter #creamoftartar #lemonjuice #sugarthermometer #boil #bakingtray #hardcrackstage #vanillaessence #softcrackstage #jam
|hashtagrev=032020
|description=Butterscotch is a type of confectionery made by boiling sugar syrup, butter, cream, and vanilla
}}

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|jam]] making or [[sugar thermometer]] is required for this recipe.

{{recipesummary
|TotalCalories = 1038
|PortionCalories = 34
|DatePublished=20th January 2013
|Author=Chef
|Servings = Servings: 30 - Make 450 g (1 lb of butterscotch)
|Difficulty = 3
|TotalTime = 50 minutes
|PrepTime = 20 minutes
|CookTime = 30 minutes
|Image = [[Image:Butterscotch recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Yumm!''

4/5 

Just make certain that your fillings are in good nick. :D

 [[User:PSmith|Paul R Smith]] 

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{{RecipeIngredients
| 450 g (1 lb) of [[Granulated sugar|granulated sugar]]
| 150 ml (1/4 pint) of water
| 90 g (3 oz) [[Butter|butter]], preferably unsalted
| 1 teaspoon [[Lemon juice|lemon juice]]
| ¼ teaspoon [[Cream of tartar|cream of tartar]]
| ¼ teaspoon [[vanilla essence]] or [[vanilla extract]]
| A little [[Oil|oil]] for greasing
}}
===Method===

{{RecipeMethod
| Grease a shallow 28 cm x 18 cm (11" x 7") [[baking tray]]
| Add the water and [[Lemon juice|lemon juice]] to a heavy-based pan and warm on a low heat
| Add the [[Sugar|sugar]] and stir until it has completely dissolved. Don't allow it to [[Boil|boil]]!
| Mix in the [[Cream of tartar|cream of tartar]]
| Heat to 115° C (239° F) then immediately remove from the heat
| Add the [[Butter|butter]] and mix well
| Return to the heat and heat to 138° C (280° F)
| Remove from the heat and mix in the [[Vanilla|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
}}

{{RecipeLine}}
[[Category:Recipes]]
[[Category:Accompaniments]]
[[Category:Historic recipes]]
[[Category:Snacks and light bites]]
[[Category:Sweets and desserts]]
[[Category:British recipes]]
[[Category:Boiled or simmered]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/butterscotch|#butterscotch]] [[Special:Search/butter|#butter]] [[Special:Search/creamoftartar|#creamoftartar]] [[Special:Search/lemonjuice|#lemonjuice]] [[Special:Search/sugarthermometer|#sugarthermometer]] [[Special:Search/boil|#boil]] [[Special:Search/bakingtray|#bakingtray]] [[Special:Search/hardcrackstage|#hardcrackstage]] [[Special:Search/vanillaessence|#vanillaessence]] [[Special:Search/softcrackstage|#softcrackstage]] [[Special:Search/jam|#jam]]
</code>

Butterscotch - Revision history

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