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Old 12-03-2004, 05:53 AM   #1
Executive Chef
Join Date: Nov 2004
Location: Scotland
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Butterscotch sweets (candy)

These are really delicious - and much better than shop-bought butterscotch squares!

1 lb granulated sugar
quarter pint hot water
quarter teaspoon cream of tartar
3 oz UNSALTED butter
quarter tsp of vanilla essence.

Put sugar and water into large heavy based pan. Dissolve sugar and add cream of tartar. Bring to boil (240 degrees F). Remove pan from heat and add the butter in small pieces. Return to heat and continue to boil to 280 degrees F.

Remove from heat and stir in vanilla essence. Put mixture into well oiled shallow tin (11" x 7" is the size I use). When it is almost cold mark it into squares (or if you want to pretend it's the same as the shop-bought stuff, rectangles!. When cold, break into the squares/rectangles and wrap in metallic gift paper

I have used British measurements - I think the US pint is slightly more than the Imperial pint.... check before attempting the recipe - I wouldn't want anyone to have a disaster!


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Old 12-03-2004, 08:35 AM   #2
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Ishbel could you give us the water in ounces? also how much does this make? seems like a tiny bit of water for a pound of sugar?

Thanks in advance...

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Old 12-03-2004, 08:44 AM   #3
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a quarter of an Imperial pint is about 150 ml.... - hope that helps!

I know it appears like only a little water but it has always worked for me. :D
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Old 12-03-2004, 10:04 AM   #4
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Just over 1/2 cup. I think it would be nearly 5 oz.
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Old 12-03-2004, 12:16 PM   #5
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A pint is 2 cups. 1/4 pint = 1/2 c
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