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