How do you make butterscotch? Recipes?!
thanx in advance.
Answers: i love butterscotch. please can you give some recipes that you have actually tried yourself and have been successful, or good ones that are likely to work, so i can try making some. :)
thanx in advance.
Traditional Scottish Recipes
- Butterscotch
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.
The ingredients below will make about one pound (450g) of butterscotch.
Ingredients:
One pound (500g or 2? cups) granulated sugar
Quarter pint (150ml or two-thirds of a cup) water
3 ounces (90g or ? 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.
Butterscotch Recipe
Ingredients
? pint milk 6oz butter
1lb demera sugar 1/8oz cream of tarter
Instructions
Dissolve all the ingredients in the milk, over a low heat, stirring with a wooden spoon. After a few minutes cooking, drop a little of the syrup into cold water. If it rolls into a soft ball, remove the syrup from the heat and pour it into a well greased tin.
That might be a good one to put on a recipe search... Go to the Leap Over Web Clutter section of this website for the links.
Scottish Recipes: Butterscotch
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.
The ingredients below will make about one pound (450g) of butterscotch.
Recipe Ingredients:
One pound (500g or 2? cups) granulated sugar
Quarter pint (150ml or two-thirds of a cup) water
3 oz (90g or ? 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)
Preparation Method:
Well oil an 11" x 7" (28cm x 18cm) 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.
Stir in the cream of tartar and bring to the boil to 115C/242F on a sugar thermometer (or until a teaspoon full 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.
? pint milk 6oz butter
1lb demera sugar 1/8oz cream of tarter
Instructions
Dissolve all the ingredients in the milk, over a low heat, stirring with a wooden spoon. After a few minutes cooking, drop a little of the syrup into cold water. If it rolls into a soft ball, remove the syrup from the heat and pour it into a well greased tin. Mark into fingers before it sets.