OLD ENGLISH BUTTERSCOTCH
I FOUND THIS RECIPE ON LINE BY ACCIDENT, THE RECIPE IS 85 YRS OLD, IT LOOKED REALLY GOOD, SO I MADE IT AND LOVED LOVED IT, SORRY I DIDNT DO PICTURES, THE NEXT TIME I MAKE IT, I WILL PUT PICTURES. HOPE EVERYONE WHO TRIED THIS LOVES IT AS WE DO.
Provided by carmen guffey
Categories Candies
Time 50m
Number Of Ingredients 5
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!
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