Butterscotch RecipeOrigin: Britain Period: Traditional |
Ingredients
400g sugar 
Butterscotch Preparation:Method:Combine the sugar, water and glucose in a heavy saucepan and stir over low heat until all the sugar has dissolved. Increase the heat, bring to a boil then reduce the heat and boil the mixture for about 10 minutes, or until it reaches 150°C on a confectioner's thermometer (at this stage the mixture should be a pale golden brown. Remove from the heat and add the remaining ingredients, stirring until blended. Pour into a lightly greased tin (preferably a Lamington [Swiss roll] tin). Mark the butterscotch into squares whilst still hot then allow to cool completely before breaking into sections. |
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