| Butterscotch |
| ingredients: |
The
ingredients below will make
about one pound (450g) of butterscotch.
One pound (500g or 2½
cups) granulated sugar
Quarter pint (150ml or two-thirds
of a cup) water
3 ounces (90g or ¾ stick)
unsalted (sweet) butter
One teaspoon (5ml) lemon juice
Quarter teaspoon (1.5ml) cream
of tartar
Quarter teaspoon (1.5ml) vanilla
essence (extract)
Oil for greasing a baking tin
(pan)
|
|
|
| method: |
Well oil an 11" x 7"
(28cm x 18cm) shallow baking
tin (pan). Put thw ater and
lemon juice in a heavy-based
saucepan and heat until slightly
warm. Stir in the sugar and
continue to heat gently, stirring
with awooden spoon, until all
the sugar has been thoroughly
dissolved. Don't allow it to
boil.
Stir in the cream of tartar
and bring to the boil to 115C/242F
on a sugar thermometer (or until
a teaspoon ful 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 competely
set, break into pieces and store
in an airtight container.
|
|
|
| That
sweet tooth for which Scots have a reputation
means that there are many traditional
confectionary recipes. But quite why
a brittle sweet (candy) made from butter
and sugar should be named "Scotch"
is lost in the mists of time. |
|
|
|
|
|
|
