Butterscotch #2 recipe
information
Real butterscotch is made from the simplest ingredients but has no equal for rich, smooth flavour. It's easiest to use a sugar thermometer so you know that the syrup has reached the right stage before adding the butter.
ingredients
Glossy brown squares for sucking slowly to enjoy the full flavour.
450 g (1 lb) demerara sugar
50 g (2 oz) unsalted butter
50 g (2 oz) unsalted butter
method
1. Put the sugar and 150 ml (1/4 pint) water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved.
2. Bring to the boil, then boil until the temperature reaches the soft crack stage 132°C (270°F), when a little of the syrup dropped into cold water separates into hard but not brittle threads. Brush down the sides of the pan occasionally with a pastry brush dipped in cold water.
3. Add the butter a little at a time, stirring until dissolved before adding more. Pour into a greased 18 cm (7 inch) square tin. Mark into squares when almost set. When set, break along the marked lines. Store in an airtight container.
2. Bring to the boil, then boil until the temperature reaches the soft crack stage 132°C (270°F), when a little of the syrup dropped into cold water separates into hard but not brittle threads. Brush down the sides of the pan occasionally with a pastry brush dipped in cold water.
3. Add the butter a little at a time, stirring until dissolved before adding more. Pour into a greased 18 cm (7 inch) square tin. Mark into squares when almost set. When set, break along the marked lines. Store in an airtight container.
serving amount
makes 450 g (1 lb)
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
