Old English Butterscotch Recipes

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OLD FASHIONED BUTTERSCOTCH CANDY



Old Fashioned Butterscotch Candy image

Make and share this Old Fashioned Butterscotch Candy recipe from Food.com.

Provided by grandma2969

Categories     Candy

Time 22m

Yield 1 pound

Number Of Ingredients 4

2 cups sugar
1/4 cup butter
1/4 cup water
1 tablespoon white vinegar

Steps:

  • combine all ingredients in a heavy pan over medium heat.till mixture reaches the soft crack stage -- 270*-289* on a candy thermometer.
  • pour into buttered jelly roll pan --
  • set aside to cool.
  • cut into squares to serve.
  • wrap in colorful waxed paper squares.

Nutrition Facts : Calories 1958, Fat 46, SaturatedFat 29.1, Cholesterol 122, Sodium 328.8, Carbohydrate 400.1, Sugar 399.7, Protein 0.5

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

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

OLD-FASHIONED BUTTERSCOTCH PUDDING



Old-Fashioned Butterscotch Pudding image

This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn't strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here's a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you've ever ended up with thin, runny pudding, undercooking may have been the issue.

Provided by Melissa Clark

Categories     custards and puddings, dessert

Time 2h30m

Yield 4 servings

Number Of Ingredients 11

4 large egg yolks
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
3/4 packed cup/165 grams dark brown sugar
1 tablespoon unsalted butter
2 cups/480 milliliters whole milk
1 cup/240 milliliters heavy cream
1 tablespoon bourbon or Scotch whisky (optional)
2 teaspoons vanilla extract
Whipped cream, sour cream or crème fraîche, for serving
Chopped candied ginger, sliced almonds, Demerara sugar, shaved chocolate, cocoa nibs or flaky sea salt (or a combination), for garnish (optional)

Steps:

  • Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
  • In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.)
  • Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
  • Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
  • Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don't worry about the eggs curdling. You're going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
  • Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don't cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
  • When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.

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