Butterscotch #2


Butterscotch #2

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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.
Calories: 2216


  • 1 lb demerara sugar
  • 2 oz unsalted butter


  • 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.
  • 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.
  • 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.


makes 450 g (1 lb)
Calories: 2216 kcal
Carbohydrates: 453 g
Protein: 1 g
Fat: 46g
Saturated Fat: 29 g
Trans Fat: 2 g
Cholesterol: 122 mg
Sodium: 20 mg
Potassium: 145 mg
Sugar: 450 g
Vitamin A: 1417 IU
Calcium: 68 mg
Iron: 2 mg
Cuisine British
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