Candy & Confectionery Recipes > Butterscotch Bars

How to make butterscotch bars:
This makes a fairly brittle, buttery flavored toffee, very much like the traditional Scottish butterscotch. See Cooking with Sugar for information on the tricky process of boiling sugar.



Ingredients

1 cup granulated sugar
1/4 pint water
pinch of cream of tartar
6 tablespoons butter, cut into small pieces
(see measure conversions for more information)

Method

- In a large heavy bottomed saucepan, dissolve the sugar in the water.
- Add a cream of tartar and boil to 138oC (280oF).
- Remove from heat and add the butter gradually.
- Boil to 149oC (300oF).
- Remove from the heat and pour into a suitable buttered tin.
- When the butterscotch starts to set mark into bars with a buttered knife.


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Problems with black currant jelly


Hello everybody,
I made some black currant jelly recently using two pans. One pan produced excellent results, 8lb of nice firm jelly. The other pan's contents, of around 7lb, have not set. Both pans were treated identically. I have looked through my collection of cookery books and found no help, does anyone know of any way of rescuing this jelly as it goes against the grain to ditch it?
Robin.