You can make it without one. When you think it's ready, put a drop of it into ice water and if it goes hard then it's ready. If it's still at a chewy sort of consistency keep boiling for a bit longer.
I love how you always make notes on how to replace most ingredientes/utensils. I follow a lot of cooking channels, and a lot of times I have a hard time looking for the replacements. Greetings from Argentina!
FYI -- to people who are asking about "caramels" -- Caramel and Butterscotch are two different (although similar) flavours. And this is a different candy (boiled sweets, in British terms) than the soft, chewy (American) caramel.
The acid works because it stops the crystal lattice structure from forming, keeping the sucrose molecules from lining up right to make the tiny little grains of sugar. If you add a base to this mixture after it's had the acid added has dissolved into it and it's still hot, you'll get something we call brittle, which usually contains nuts in the US where I'm from. Oh yeah, no butter or cream in brittle either! I REALLY wanted to be a big, fat, jolly candy man when I was growing up but computers pays more. Thanks for sharing this with us. I enjoyed the video very much. Brought back some really fun memories!
I just made these and they came out terrifically. The taste and texture were exactly what I was hoping for. Super easy recipe with very few ingredients. I'm definitely going to keep this candy in mind for this year's Christmas holiday. Thanks. 😋
I fully respect and admire your inquisitiveness toward the genesis of a recipe. Food represents the culture and history of a people. If not for that history, why would those of us in 2103 appreciate a recipe from the early 20th century? Hardship causes creativity, which results in delicious and simple dishes we now take for granted. Knowing the story behind them is the "icing on the cake".
looks more like Scottish tablet than the butterscotch sweets we get in Scotland. The butterscotch sweets are more like rock hard, clear toffee. Just got the hang of making the tablet and looking for some other similar recipes. Looks good, what was the other names for the sugar ? Demerara sugar ?
Your thermometer may be off. Stick it in a pan of boiling water and see if it gets to 212F degrees (or 100C). If you're in a high altitude, check to see what temp water should boil at your altitude. If it's off, you'll need to either buy a new thermometer or add degrees to 212F/100C/your boiling point at high altitude. My water boils at 212F. If thermometer reads 200F in the boiling water, then I'd need to add 12 degrees when cooking with it.
I tried this recipe yesterday - it would not go to 300° F. After cooking 3 hours it was up to 250° and then the temperature went down to 240°. I kept at it for another hour but I knew it was a lost cause because it smelled burned and was a dark cocoa color. I followed the recipe except for having to stir it a few times to prevent boiling over. Now that I’ve seen the video I wonder if it burned because light brown sugar isn’t exactly like raw sugar. And the hours on the stove 😂 Yours looks really yummy. Sigh.
That is so cool! I wanted to make this sort of creamy toffee for ages! I didn't know the cream of tartar technique so all of my previous candies became stiff, grainy and disgusting! Even with chocolate coating! :( Thanks for the vid! I love your channel!
I don't use a candy thermometer ever. I go buy look and smell of it and it works every time.. Old school mate:P Nor do I have crystallization..once melted completely, leave it alone until its ready (dont leave it though) and it'll do just fine.
one question please. i wanted to try and make a butterscoth butterfly on top of a desert. you mentioned that the final product becomes brittle, so can i cut out little butterflies with a form without them breaking?
+SquirrelKnight No, they would definitely break. If you have some sort of form you could pour the liquid butterscotch into, that might work. (I'm answering from my other account as the vintage kitchen account won't let me reply).
I ran across this recepie and I am interested in giving it a try. The cream here in the US is not as thick as the cream you used in your country. Both whipping cream and heavy whipping cream is very pourable. Is it ok to use that kind of cream?
when i make toffee or brittle i dont stir it at all.. also it stops the pot getting the stickyness on the sides..i leave it alone. I have used a thermometor either..i use my eyes and smell to know when its ready.. its old fashioned yeah, but it works
It's also known as light brown sugar but not regular brown sugar. I've put a list of the other names that it has in the ingredients list in the video notes :)
Hi, i have some question, what if i want this butterscotch to be mixing with ice cream, can i still to that with this recipe? Or is for butterscotch sauce you have another recipe? Thanks for answering
Oh no :( If it's chewy then it didn't get hot enough. If you think your temp reading might not be correct, then you can put a tiny bit of the mixture into ice water. If it goes hard you know it's hot enough. If it's still rubbery then it's not hot enough. But chewy butterscotch is still good! You can chop it up and put it in icecream :)
What is the texture like? Is it like a Hershey kiss type texture? Is it harder or softer than that? It’s not a hard candy, right? Will it melt down again if I wanted to say coat pretzels or something with it?
Can you tell me if we can use this butterscoth to make butterscoth lava cake? Appreciate answer because in my country it doesnt exit butterscoth and this recipe might be a lifesalver. Thanks
Tried to make it. Didn't use raw sugar though. Used plain white sugar. Poured it onto the tray. Waited for it to become solid and brittle but it never did. Remained soft even the nexy day. Had to toss it in the bin. I wonder what I did wrong..
would be great if you could write the ingredient list in the more info part. this is handy for people who want to know if they have everything available without haviing to watch the whole vid thanks
What did i do wrong! The water and the sugar didn't rise so the thermometer wasn't in deep enough and it burnt before I relised (oh the smell). Why didnt it rise, did i put in the cream of tartar too soon? Not every single bit of sugar was disolved but most of it. It's the only thing i can think of, as to why it didnt rise. Its my first time with the whole boiled sugar thing so just learning....help!
This could be further down in the comments, but I don't have the attention span to look for it :-) How can this be made so that the caramels are chewier? Would adding more cream accomplish this?
Stacy Zidel , After adding cream, and reheating, dont take the temperature all the way up to the point of hard crack. take it off heat at soft crack stage, and the candy will become chewy
This recipe was a disaster for me. Two cups Raw sugar, 3/4 cup of water. Stir over low heat (Where does "Low" heat end and "Medium" heat begin on the stove?) until sugar is completely disovled. Once the mixture is disolved and begins to simmer, add(in my case1 tsp. white vinegar). You cannot possibly bring anything to a boil using Low heat like the lady in the video says. She never says to increase the heat, but in order for me to get it to even bubble to a small boil, I had to raise the heat a little over halfway between Low and Medium. Finally, it began boiling. Then, I stuck the candy thermometer in. The mixture never, ever boiled to that fluffy looking mixture, turning light brown and bubbling up higher in the pot like in this video. So *WHAT DID I DO WRONG*? I boiled this stuff for over half an hour and it just did nothing but bubble at the bottom of the pot. : (
In the UK, a tablespoon is slightly bigger than in the USA (not sure if we're the same as Australia though). I had several baking mishaps till I realised this!
sounds good..i'll try it soon..but when i make toffee of any kind i dont bother with a thermometer as i know how to eyeball it..Ive never used one for anything ..I watch and used my sense of smell to do it
The cream you use looks thicker than whipping cream, what kind is it? I'm hoping to make these for my grandparents who are suckers for these toffees :)
Whoops, Math error. If the thermometer reads 212 and it's NOT boiling, wait until it's boiling and then read the thermometer. Subtract the temp on the thermometer from 212 and that's how many degrees to add to whatever temp you're supposed to be cooking something to. So if my thermometer reads 224, then I'd need to add 12 degrees to whatever temp I need. Candy at 302 would be cooked to 314 on above thermometer. Ok, think I've got it right this time. lol
I'm just curious. In the recipe you say to use Raw Sugar. I'm in the US and you said in the US Raw Sugar is actually known as light brown sugar. But I was under the impression that light brown sugar was just white sugar with molasses in it.... Should I look for Raw Sugar (which is loose like white sugar and not like the consistency of wet sand or light brown sugar which does have the consistency of wet sand?
Raw Cane, light brown, blond. Even demerera, but not the wet stuff.The stuff they have for coffee. White sugar is in fact raw cane which has been processed more times to remove more of the molasses, which is a by product of sugar. The more timers it's boiled and processed, the less molasses remain in it. Just search how sugar is made on UA-cam.
Raw sugar is not the same as light brown sugar, although they have a similar appearance. In the UK raw sugar is sold as either demerara or muscovado. In the US it's just called raw sugar.
Just an FYI - 4 American Tablespoons is equal to 1/4 cup. And too, the cream you used is lusciously thick, unlike cream I may get in our super market. Is this something other than heavy cream or whipping cream?
happy days, best advice at the end.......dont eat it all yourself. I was actually planng on a personal pan!!! so good thank you.....off to the kitchen :)
Also thanks for the video really enjoyed it! Thanks! I’m a noobie to making deserts but I want to try some old recipes. I tend to enjoy those sweets best the simple ones. lol now off to explore some other videos you have
Michelle Buczacz www.sarahsvintagekitchen.com/old-english-butterscotch/ Ingredients1lb or 450 gm of raw sugar (also known as demarara sugar, turbinado sugar, natural brown or light brown sugar)3/4 US cup or 180ml of watera pinch of cream of tartar OR 1tsp of white vinegar4 oz or 120 gm of butter4 tbsp of cream (or 3tbsp if you’re using an Australian 20 ml tablespoon)MethodCover a baking tray with foil and spray lightly with cooking oil (not olive oil, it will make it taste funky).Heat the sugar and water over a low heat until the sugar has dissolved and bring to the boil.Add a pinch of cream of tartar or a teaspoon of white vinegar and stir in.Heat until it reaches hard crack stage, which is 150 degrees C or 302 degrees F.When it reaches hard crack stage add the butter and cream and stir in.Pour quickly into your tray. I was a bit slow in the video, which is why there is a grainy look on top where it had started to cool down.Leave until it starts to set and score some lines in it where you want to break it later.
To keep it liquid you’d have to heat it to a lower temperature, but if you google I think you’ll probably find much better recipes for butterscotch sauce that are intended to be sauce.
+IwshIcldstrtover raw sugar weighs .55 pounds per cup. so your conversion to a standard white sugar measurement of 2 cups was .10 or 1/10 a pound to heavy. whether that would cause a utter catastrophe i am not commenting on that. candy is a science of exacting measurements not a close enough approach. for the temp she said i am going to boil it to the hard crack stage. and this is not a top notch tutorial for complete beginners that this sounds tasty. but one would deduce if your going to boil it to reach 300 degrees Fahrenheit you would turn up the heat to accelerate the process. not talking down my nose to you. i have made so many mistakes and blunders in the kitchen myself. i am just a blunt person. if you have never made caramel. put plain white sugar in a small egg pan. 2 tbsp is plenty. pan don't matter what kind. put the heat on med. and just watch it. it will, dissolve, liquefy, turn a dark caramel, then its going to burn instantly. your aim is not to make a great caramel. its to see how fast something goes from lovely to a complete disaster. you will smell it at the breaking point. let it cool completely and try wash your pan. then when your cursing me put water in pan boil it to dissolve the mess and dump it down the sink. when the lady is talking about using a large pot cause it expands. she does not say why. that cold glob of burn carmel in your pan is what you will have on your stove. much harder to boil the stove to get it off. highly suggest watching more videos that address the process of candy making more than the specific recipe and sure you will do fine. this is more geared at people looking for a variation of stuff they already make. not a how to guide.
+The Vintage Kitchen no idea where the guy came up with condensed milk. united states equivalent is called heavy cream or heavy whipping cream depending on who packages it. it has a lower % of fat than what you would most likely find in austrailai or the uk.
mine didnt foam up like in the video. also it turns into a toffee like thing if you overcook it. should have gone by color instead of 30 mins on low heat
You can make it without one. When you think it's ready, put a drop of it into ice water and if it goes hard then it's ready. If it's still at a chewy sort of consistency keep boiling for a bit longer.
Can you make cookies with this sauce?
@@cynthiasammy3668 no u can't because it isnt a sauce its a candy
I love how you always make notes on how to replace most ingredientes/utensils. I follow a lot of cooking channels, and a lot of times I have a hard time looking for the replacements. Greetings from Argentina!
FYI -- to people who are asking about "caramels" -- Caramel and Butterscotch are two different (although similar) flavours. And this is a different candy (boiled sweets, in British terms) than the soft, chewy (American) caramel.
You should try leche quemada; it’s a DELICIOUS Mexican “burnt milk” candy that is slightly similar to this butterscotch. It’s sooo good.
Ahhhh 6 years ago. Much simpler times.
The acid works because it stops the crystal lattice structure from forming, keeping the sucrose molecules from lining up right to make the tiny little grains of sugar. If you add a base to this mixture after it's had the acid added has dissolved into it and it's still hot, you'll get something we call brittle, which usually contains nuts in the US where I'm from. Oh yeah, no butter or cream in brittle either! I REALLY wanted to be a big, fat, jolly candy man when I was growing up but computers pays more. Thanks for sharing this with us. I enjoyed the video very much. Brought back some really fun memories!
I just made these and they came out terrifically. The taste and texture were exactly what I was hoping for. Super easy recipe with very few ingredients. I'm definitely going to keep this candy in mind for this year's Christmas holiday. Thanks. 😋
I fully respect and admire your inquisitiveness toward the genesis of a recipe. Food represents the culture and history of a people. If not for that history, why would those of us in 2103 appreciate a recipe from the early 20th century? Hardship causes creativity, which results in delicious and simple dishes we now take for granted. Knowing the story behind them is the "icing on the cake".
OMG!! I am a butterscotch fan and this recipe is EPIC!!! Thank you so much! It was simple and scrumptious....good for making christmas treats
Do you keep the flame on low the entire time? Or do you ever raise the heat?
looks more like Scottish tablet than the butterscotch sweets we get in Scotland. The butterscotch sweets are more like rock hard, clear toffee. Just got the hang of making the tablet and looking for some other similar recipes. Looks good, what was the other names for the sugar ? Demerara sugar ?
Jim Morrison you are correct this is scottishtablet
that butter is soooo yellow. i love it
thats because our cows eat grass and have grain feed.. grass help aussie butter be yellow..
That should work fine. I have some recipes that use lemon juice to stop the crystallisation.
is it soft or is it brittle and hard? im looking for a chewy caramely kinda thing. you make it look so easy!!
Your thermometer may be off. Stick it in a pan of boiling water and see if it gets to 212F degrees (or 100C). If you're in a high altitude, check to see what temp water should boil at your altitude. If it's off, you'll need to either buy a new thermometer or add degrees to 212F/100C/your boiling point at high altitude. My water boils at 212F. If thermometer reads 200F in the boiling water, then I'd need to add 12 degrees when cooking with it.
Thanks! I filmed 13 new videos last week. I'm going to start uploading again on Friday :)
I tried this recipe yesterday - it would not go to 300° F. After cooking 3 hours it was up to 250° and then the temperature went down to 240°. I kept at it for another hour but I knew it was a lost cause because it smelled burned and was a dark cocoa color. I followed the recipe except for having to stir it a few times to prevent boiling over. Now that I’ve seen the video I wonder if it burned because light brown sugar isn’t exactly like raw sugar. And the hours on the stove 😂 Yours looks really yummy. Sigh.
Subbed! This old "foodie" loves your recipe contributions AND your voice and accent! Michael from Florida
This looks really good. I'm a big fan of butterscotch. I'm going to try this real soon. Thanks for the video.
That is so cool! I wanted to make this sort of creamy toffee for ages! I didn't know the cream of tartar technique so all of my previous candies became stiff, grainy and disgusting! Even with chocolate coating! :( Thanks for the vid! I love your channel!
+carolina duro
Sorry but I don't know. I've never made lava cake.
For some reason the new commenting system won't allow me to reply to you :/
K
I don't use a candy thermometer ever. I go buy look and smell of it and it works every time.. Old school mate:P Nor do I have crystallization..once melted completely, leave it alone until its ready (dont leave it though) and it'll do just fine.
Raw sugar is also known as turbinado sugar in the U.S. You can find it in most supermarkets if you look for "sugar in the raw" or "turbinado sugar".
Sure, thanks! Do you know if it's a old recipe or where it comes from?
In the USA its called heavy cream .
In the UK we call it double cream 😊
Ramen Noodles heavy cream isn’t as thick as double cream.
one question please.
i wanted to try and make a butterscoth butterfly on top of a desert.
you mentioned that the final product becomes brittle, so can i cut out little butterflies with a form without them breaking?
+SquirrelKnight No, they would definitely break.
If you have some sort of form you could pour the liquid butterscotch into, that might work. (I'm answering from my other account as the vintage kitchen account won't let me reply).
Knitting-and.com ah ok thanks for the fast reply :D
The cream you used looks a lot thicker than the cream I can get where I live, can half&half be used in its place, or any ideas?
I ran across this recepie and I am interested in giving it a try. The cream here in the US is not as thick as the cream you used in your country. Both whipping cream and heavy whipping cream is very pourable. Is it ok to use that kind of cream?
when i make toffee or brittle i dont stir it at all.. also it stops the pot getting the stickyness on the sides..i leave it alone. I have used a thermometor either..i use my eyes and smell to know when its ready.. its old fashioned yeah, but it works
It's also known as light brown sugar but not regular brown sugar. I've put a list of the other names that it has in the ingredients list in the video notes :)
Hi, i have some question, what if i want this butterscotch to be mixing with ice cream, can i still to that with this recipe? Or is for butterscotch sauce you have another recipe? Thanks for answering
Oh no :( If it's chewy then it didn't get hot enough. If you think your temp reading might not be correct, then you can put a tiny bit of the mixture into ice water. If it goes hard you know it's hot enough. If it's still rubbery then it's not hot enough. But chewy butterscotch is still good! You can chop it up and put it in icecream :)
Does anyone know if this would make good butterscotch chips (assuming I cut them up much smaller than shown here) for oatmeal scotchie cookies?
What is the texture like? Is it like a Hershey kiss type texture? Is it harder or softer than that? It’s not a hard candy, right?
Will it melt down again if I wanted to say coat pretzels or something with it?
I’m wondering what the texture is of this version of butterscotch? Thanks for sharing 😊
Can you tell me if we can use this butterscoth to make butterscoth lava cake? Appreciate answer because in my country it doesnt exit butterscoth and this recipe might be a lifesalver. Thanks
Tried to make it. Didn't use raw sugar though. Used plain white sugar. Poured it onto the tray. Waited for it to become solid and brittle but it never did. Remained soft even the nexy day. Had to toss it in the bin. I wonder what I did wrong..
Didn't cook it long enough. To test it, when you drop it in cold water, it should set hard
would be great if you could write the ingredient list in the more info part. this is handy for people who want to know if they have everything available without haviing to watch the whole vid
thanks
gosh, you don't want much....
do you have to use a candy thermometer? any other options? can you not use one?
Would it work to pour the hot liquid candy into molds? Have you tried that?
Is it shelf stable?
Thank you so much 🥰 for your work ...this helped me a lot ......
With love from Kerala , India
What did i do wrong! The water and the sugar didn't rise so the thermometer wasn't in deep enough and it burnt before I relised (oh the smell). Why didnt it rise, did i put in the cream of tartar too soon? Not every single bit of sugar was disolved but most of it. It's the only thing i can think of, as to why it didnt rise. Its my first time with the whole boiled sugar thing so just learning....help!
Looks very good! Is this the "thingy" you were referring to the other day?
According to google 1 pound (lb) of raw sugar = 1.81 US cups (cup us) in raw sugar, so just a little bit more than 1 3/4 cups US
Can I not use cream or can I use something else like whipping cream
Does this taste similar to the Werther's candies? Do those count as butterscotch?
It's an American creation which describes cream 50% and whole milk 50%. What he should be using is called Heavy Cream.
Ty🙏
I'm so excited to try this!, my Grandmother made this on her farm when I went there 💜 so good
Thanks for video. At what stage did you add acid
This could be further down in the comments, but I don't have the attention span to look for it :-)
How can this be made so that the caramels are chewier? Would adding more cream accomplish this?
Stacy Zidel , After adding cream, and reheating, dont take the temperature all the way up to the point of hard crack. take it off heat at soft crack stage, and the candy will become chewy
Corn syrup
Looks delicious! Thank you for showing how to do it! 😀👍
could I replace the water with milk?.... I wonder what would happen?
KristinaMonte No, it wouldn't work. There might be a different recipe for a softer version that uses milk? I really don't know
Thnx
Do you use a 20ml tablespoon in the UK?
It's the brittle and hard kind. Joy of baking have a recipe for the chewy kind on their website but I haven't tried it.
please i have been looking for the butterscotch tart we used to have for school dinners.where can i buy them from if you know , i Birmingham uk.
Brown sugar is just white sugar which has been impregnated with molasses. Raw sugar is a completely different genre.
Half & Half is a mixture of one part light cream to one part milk.
This recipe was a disaster for me. Two cups Raw sugar, 3/4 cup of water. Stir over low heat (Where does "Low" heat end and "Medium" heat begin on the stove?) until sugar is completely disovled. Once the mixture is disolved and begins to simmer, add(in my case1 tsp. white vinegar). You cannot possibly bring anything to a boil using Low heat like the lady in the video says. She never says to increase the heat, but in order for me to get it to even bubble to a small boil, I had to raise the heat a little over halfway between Low and Medium. Finally, it began boiling. Then, I stuck the candy thermometer in. The mixture never, ever boiled to that fluffy looking mixture, turning light brown and bubbling up higher in the pot like in this video. So *WHAT DID I DO WRONG*? I boiled this stuff for over half an hour and it just did nothing but bubble at the bottom of the pot. : (
In the UK, a tablespoon is slightly bigger than in the USA (not sure if we're the same as Australia though). I had several baking mishaps till I realised this!
May i use all purpose cream instead of heavy cream?
ok im going to make this tommorow and how many cups is 1 pound please answer
sounds good..i'll try it soon..but when i make toffee of any kind i dont bother with a thermometer as i know how to eyeball it..Ive never used one for anything ..I watch and used my sense of smell to do it
Is it crunchy or chewy?
You said you added the names in the description but you didnt
The cream you use looks thicker than whipping cream, what kind is it? I'm hoping to make these for my grandparents who are suckers for these toffees :)
Whoops, Math error. If the thermometer reads 212 and it's NOT boiling, wait until it's boiling and then read the thermometer. Subtract the temp on the thermometer from 212 and that's how many degrees to add to whatever temp you're supposed to be cooking something to. So if my thermometer reads 224, then I'd need to add 12 degrees to whatever temp I need. Candy at 302 would be cooked to 314 on above thermometer. Ok, think I've got it right this time. lol
Watch the full video. There you go. Full recipe.
I'm just curious. In the recipe you say to use Raw Sugar. I'm in the US and you said in the US Raw Sugar is actually known as light brown sugar. But I was under the impression that light brown sugar was just white sugar with molasses in it.... Should I look for Raw Sugar (which is loose like white sugar and not like the consistency of wet sand or light brown sugar which does have the consistency of wet sand?
Raw Cane, light brown, blond. Even demerera, but not the wet stuff.The stuff they have for coffee. White sugar is in fact raw cane which has been processed more times to remove more of the molasses, which is a by product of sugar. The more timers it's boiled and processed, the less molasses remain in it. Just search how sugar is made on UA-cam.
Raw sugar is not the same as light brown sugar, although they have a similar appearance. In the UK raw sugar is sold as either demerara or muscovado. In the US it's just called raw sugar.
I love your accent!
Just an FYI - 4 American Tablespoons is equal to 1/4 cup. And too, the cream you used is lusciously thick, unlike cream I may get in our super market. Is this something other than heavy cream or whipping cream?
CJ Powers
Cooking Cream is extra thick.
giggle giggle on the water mistake...thanks for the cream of tarter trick!! I make homemade syrup all the time and it never last pass one breakfast!
What exactly is this? Is it something caramel(ish)?
BLGamer Girl Sort of. Butterscotch is sort of like toffee, or as you said , caramel.It has a buttery flavor, very sweet ^^.
To be honest, I have no idea. It might stop it from setting but I don't know for sure.
It is very, very different to modern butterscotch. I like this better ;-)
Aussie here too. Im wondering whether this what we also call fudge.
This is definitely scottish tablet,english butterscotch is more like a thicker version of Dime bar without the chocolate!!!!
:) I'm English but I've lived in Australia since I was 5.
happy days, best advice at the end.......dont eat it all yourself. I was actually planng on a personal pan!!! so good thank you.....off to the kitchen :)
Also thanks for the video really enjoyed it! Thanks! I’m a noobie to making deserts but I want to try some old recipes. I tend to enjoy those sweets best the simple ones. lol now off to explore some other videos you have
Well, so what is raw sugar? Came over from facebook to find out and can't find it here.
Michelle Buczacz
www.sarahsvintagekitchen.com/old-english-butterscotch/
Ingredients1lb or 450 gm of raw sugar (also known as demarara sugar, turbinado sugar, natural brown or light brown sugar)3/4 US cup or 180ml of watera pinch of cream of tartar OR 1tsp of white vinegar4 oz or 120 gm of butter4 tbsp of cream (or 3tbsp if you’re using an Australian 20 ml tablespoon)MethodCover a baking tray with foil and spray lightly with cooking oil (not olive oil, it will make it taste funky).Heat the sugar and water over a low heat until the sugar has dissolved and bring to the boil.Add a pinch of cream of tartar or a teaspoon of white vinegar and stir in.Heat until it reaches hard crack stage, which is 150 degrees C or 302 degrees F.When it reaches hard crack stage add the butter and cream and stir in.Pour quickly into your tray. I was a bit slow in the video, which is why there is a grainy look on top where it had started to cool down.Leave until it starts to set and score some lines in it where you want to break it later.
Got it! Thanks. I'm going to try making this and dipping it in chocolate for Christmas.
+Michelle Buczacz I sincerely hope yours turned out better than my attempt.
also delicious in coffee
Really? I might try that!
That’s exactly what I want it for!
Can I use this in baked items?
I've made this about 4 or 5 times and it never sets. What am i doing wrong?
You might not be getting it to a high enough temperature.
They're similar but not the same. Not quite as buttery but the same sort of taste.
Can i use cream cheese instead of cream ?
NO
Hello. Can I make it keep liquid butterscotch?
To keep it liquid you’d have to heat it to a lower temperature, but if you google I think you’ll probably find much better recipes for butterscotch sauce that are intended to be sauce.
I surely do wish that the person who made this video would respond to my points! I desperately want to make this stuff!
+IwshIcldstrtover raw sugar weighs .55 pounds per cup. so your conversion to a standard white sugar measurement of 2 cups was .10 or 1/10 a pound to heavy. whether that would cause a utter catastrophe i am not commenting on that. candy is a science of exacting measurements not a close enough approach. for the temp she said i am going to boil it to the hard crack stage. and this is not a top notch tutorial for complete beginners that this sounds tasty. but one would deduce if your going to boil it to reach 300 degrees Fahrenheit you would turn up the heat to accelerate the process. not talking down my nose to you. i have made so many mistakes and blunders in the kitchen myself. i am just a blunt person.
if you have never made caramel. put plain white sugar in a small egg pan. 2 tbsp is plenty. pan don't matter what kind. put the heat on med. and just watch it. it will, dissolve, liquefy, turn a dark caramel, then its going to burn instantly. your aim is not to make a great caramel. its to see how fast something goes from lovely to a complete disaster. you will smell it at the breaking point. let it cool completely and try wash your pan. then when your cursing me put water in pan boil it to dissolve the mess and dump it down the sink. when the lady is talking about using a large pot cause it expands. she does not say why. that cold glob of burn carmel in your pan is what you will have on your stove. much harder to boil the stove to get it off.
highly suggest watching more videos that address the process of candy making more than the specific recipe and sure you will do fine. this is more geared at people looking for a variation of stuff they already make. not a how to guide.
Thank you been looking for this recipe for years !!!
They belong to my daughter. I think she got them from the newsagent in a cupcake book kit :)
Lol, "chucking a sickie" is an Australian tradition :)
My daughter and I are going to make this today!
Hi. How can I create granules of Butterscotch to add to chocolates or Ice Cream? Thanks for this easy recipe.
This recipe would be perfect for that. Just smash it into smaller pieces in a ziploc bag once it has set instead of cutting it up.
thank for the recipe i tried it and it taste delicious. thank for posting this
What sing?
I remember me eating butterscotch candy at church but for some reason I ate some butterscotch candy without even knowing it
butterscotch candy, Australian❤
What kind of cream is used in this?
In Australia it's known as thick or thickened cream. In the US I think it's known as double cream.
Thank you, it was like nothing I had never sen before.
espinoza339 No, condensed milk is something else entirely.
+The Vintage Kitchen no idea where the guy came up with condensed milk. united states equivalent is called heavy cream or heavy whipping cream depending on who packages it. it has a lower % of fat than what you would most likely find in austrailai or the uk.
In the US we don't have double cream I think the UK does. We have heavy cream which is close to double cream but not as thick.
brilliant,🤗😍hanks.It will be hard after cooling?
Thanks. That might work but it definitely wouldn't be the same.
No, butterscotch fudge is different. This is a traditional butterscotch hard candy type of sweet.
mine didnt foam up like in the video. also it turns into a toffee like thing if you overcook it. should have gone by color instead of 30 mins on low heat