Doncaster Butterscotch Traditional English Recipes

AUTHENTIC BUTTERSCOTCH CANDY

Steps:

• Cut a strip of non-stick foil to the same width as the bottom of an 8" or 9" baking dish. Line the pan, making sure the edges of the foil extend up and over opposite sides of the pan. Don't worry about the unlined sides.
• Spray the whole shebang very well with pan spray, especially the unlined sides. Set aside on a heat-proof surface.
• In a medium saucepan, melt the butter over medium-low heat.
• Stir in the sugar, molasses and salt.
• When the mixture is good and liquidy, increase the heat to medium to medium-high, and bring to a boil, stirring occasionally.
• Cook the candy to 250F and then pour into your prepared pan.
• Let sit out until barely warm, and then score the candy into 1" squares for later cutting. Run a thin spatula between the unlined sides of the pan and the butterscotch, and put it in the fridge to firm up completely.
• Remove to a cutting board sprayed with pan spray, and cut into whatever shapes you want. This will make about 64-81 pieces of butterscotch, depending on how you cut them. Or it might only make four pieces, but I wouldn't advise that.
• Store, covered, in the fridge.

DONCASTER BUTTERSCOTCH - TRADITIONAL ENGLISH!

Steps:

• In a large saucepan, heat the milk & add the sugar - cook gently over a low heat, stirring well.
• Add butter and cream of tartar. Boil until a little dropped into cold water hardens.
• Pour into greased ramekins or pudding moulds and leave to set.

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!