Butterscotch
The
ingredients below will make about one pound (450g) of butterscotch.
Ingredients:
2 1/2 cups Granulated Sugar
Two-thirds of a cup water
¾ stick unsalted (sweet) butter
One teaspoon lemon juice
Quarter teaspoon cream of tartar
Quarter teaspoon vanilla essence (extract)
Oil for greasing a baking tin (pan)
Method:
Well oil an 11" x 7" shallow baking tin (pan). Put the water and
lemon juice in a heavy-based saucepan and heat until slightly warm. Stir
in the sugar and continue to heat gently, stirring with a wooden spoon,
until all the sugar has been thoroughly dissolved. Don't allow it to
boil.
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Stir in the cream of tartar and
bring to the boil, (or until a teaspoonful of the mixture
forms a soft ball when it is dropped into a cup of cold
water).
Remove from the heat and beat in
the butter. Return to the heat and boil to 138C/280F or when
a teaspoon of the mixture forms a thin thread when dropped
into a cup of cold water. (The thread will bend and break
when pressed between the fingers)
Remove from the heat and beat in
the vanilla essence (extract). Pour into the oiled tin and
leave until it is almost set. Then mark into small
rectangles with a knife. When it is completely set, break
into pieces and store in an airtight container.
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