Best Old English Butterscotch Recipes

OLD ENGLISH BUTTERSCOTCH

Steps:

• 1. LINE COOKIE SHEET WITH FOIL SPRAY WITH NON STICK SPRAY OR BRUSH A LIGHT COAT OF VEGETABLE OIL
• 2. IN A TALL POT ADD SUGAR AND WATER, STIR, TURN ON MED HEAT AND KEEP STIRRING TILL SUGAR IS TOTALLY MELTED AND NO LONGER GRAINY
• 3. BRING TO A BOIL AND ADD CREAM OF TATER (WHICH IS HELPS STOP THE SUGAR TO RETURN TO A GRAIN STATE) STIR TILL WELL MIXED
• 4. PLACE YOUR CANDY THERMOMETER ON THE SIDE OF POT, AND LET BOIL TILL THE TEMPERATURE REACHES 302 DEGREES, IT WILL TAKE UP TO 30 MINUTES, THE SYRUP WILL EXPAND DURING COOKING THAT'S WHY THE TALL POT IS NEEDED
• 5. WHEN THE TEMPERATURE IS REACHED TURN OFF AND ADD BUTTER AND CREAM STIR TILL WELL MIXED
• 6. POUR ONTO LINED PAN AND TILT THE PAN TILL FULLY COVERED LET STAND A MINUTE OR SO AND THEN SLICE INTO SQUARES, LET FULL COOL IN FRIDGE ENJOY!

OLD ENGLISH BUTTERSCOTCH

Steps:

• Cover a baking tray with foil and spray lightly with cooking oil (not olive oil, it will make it taste funky).
• Heat the sugar and water over a low heat until the sugar has dissolved and bring to the boil.
• Add a pinch of cream of tartar or a teaspoon of white vinegar and stir in.
• Heat until it reaches hard crack stage, which is 150 degrees C or 302 degrees F.
• When it reaches hard crack stage add the butter and cream and stir in.
• Pour quickly into your tray. I was a bit slow in the video, which is why there is a grainy look on top where it had started to cool down.
• Leave until it starts to set and score some lines in it where you want to break it later.
• Leave overnight to cool, break into squares and enjoy!