Doncaster Butterscotch Traditional English Recipes

DONCASTER BUTTERSCOTCH - TRADITIONAL ENGLISH!

Doncaster Butterscotch - Traditional English! image

This is a very traditional English recipe for Butterscotch - it actually hails from Doncaster which is in South Yorkshire. Eat it as a pudding or alternatively use warm as a sauce over ice cream or your favourite sponge pudding etc. or have it as a dip with fresh fruit. Time to make doesn't include cooling time.

Provided by Um Safia

Categories Dessert

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 4

Ingredients

1 lb brown sugar
6 ounces butter
1/2 pint milk
1/2 teaspoon cream of tartar

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.

Nutrition Facts : Calories 1545.7, Fat 73.5, SaturatedFat 46.5, Cholesterol 199.9, Sodium 638.6, Carbohydrate 227.1, Sugar 218.4, Protein 4.7

AUTHENTIC BUTTERSCOTCH CANDY

Authentic Butterscotch Candy image

Back in the mid-ish 1800s, a British confectioner went and visited Italy and apparently was both saddened to find that their sweets were better than what was available in England and inspired to Fix That. Butterscotch is what he came up with. Good show, old man. This recipe makes a relatively soft candy that should be stored in the refrigerator. See the notes for the temperatures to cook it to get everything from a sauce to a much firmer candy.

Provided by Liverpool Mercury, February 1, 1848, page 4

Categories Candy Recipes

Time 25m

Number Of Ingredients 4

Ingredients

1 pound granulated sugar
1 pound unsalted butter, (or try using salted. You still might need to add some more salt, so taste to see)
4 oz molasses**, (by weight. See Note, not blackstrap)
10-14 grams fine sea salt, , or to taste (about 2-2 1/2 teaspoons)

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.

Nutrition Facts : Calories 83 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 15 milligrams cholesterol, SaturatedFat 3 grams saturated fat, Sodium 62 grams sodium, Sugar 8 grams sugar

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