Butterscotch Butterscotch
Real butterscotch is a Scottish treat, made from the simplest ingredients, but has no equal for rich, smooth flavour. Makes about 450g (1 lb). INGREDIENTS: Demerara sugar - 450 g (1 lb), Water - 150 ml, Unsalted butter - 50 g (2 oz). COOKING: 1. Put the sugar and water in a large heavy-based saucepan, with a sugar thermometer attached, and heat gently until dissolved. 2. Bring to the boil, then boil until the temperature reaches the soft crack stage 132C (270F), when a little of the syrup dropped into cold water separates into hard but not brittle threads. Brush down the sides of the pan occasionally with a pastry brush dipped in cold water. 3. Add the butter a little at a time, stirring until dissolved before adding any more. Pour into a greased 18 cm (7 inch) square tin. Mark into squares when almost set. When set, break along the marked lines. Store in an airtight container. Angel_Juli This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at Chat_Central_Gateway All rights reserved KENDOC 2005 |