Butterscotch: Difference between revisions
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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. | |||
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|TotalCalories = 1038 | |TotalCalories = 1038 | ||
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|PrepTime = 20 minutes | |PrepTime = 20 minutes | ||
|CookTime = 30 minutes | |CookTime = 30 minutes | ||
|Image = [[Image:Butterscotch recipe.jpg|thumb|middle|none|alt=Electus]] | |Image = [[Image:Butterscotch recipe.jpg|thumb|middle|none|alt=Electus]]}} | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Yumm!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span> | |||
<span class="reviewDesc">Just make certain that your fillings are in good nick. :D</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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| When it is totally cold you can snap it into pieces | | When it is totally cold you can snap it into pieces | ||
| Store in an airtight container | | Store in an airtight container | ||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><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]] | ||
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Latest revision as of 15:47, 20 March 2024
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 making or sugar thermometer is required for this recipe.
| Butterscotch | |
|---|---|
 |
| Servings: | Servings: 30 - Make 450 g (1 lb of butterscotch) |
| Calories per serving: | 34 |
| Ready in: | 50 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 20th January 2013 |
|
Best recipe reviewYumm! 4/5 Just make certain that your fillings are in good nick. :D |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 450 g (1 lb) of granulated sugar
- 150 ml (1/4 pint) of water
- 90 g (3 oz) butter, preferably unsalted
- 1 teaspoon lemon juice
- ¼ teaspoon cream of tartar
- ¼ teaspoon vanilla essence or vanilla extract
- A little oil for greasing
Method
- Grease a shallow 28 cm x 18 cm (11" x 7") baking tray
- Add the water and lemon juice to a heavy-based pan and warm on a low heat
- Add the sugar and stir until it has completely dissolved. Don't allow it to boil!
- Mix in the cream of tartar
- Heat to 115° C (239° F) then immediately remove from the heat
- Add the butter and mix well
- Return to the heat and heat to 138° C (280° F)
- Remove from the heat and mix in the 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
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