Traditional Scottish Butterscotch Candy

Recipe by English_Rose
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
YIELD: 1 lb
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Well oil an 11" x 7" shallow baking tin pan. Put the water and lemon juice in a heavy-based saucepan and heat until slightly warm.
  • Stir in the sugar and continue to heat gently, stirring with a wooden spoon, until all the sugar has been thoroughly dissolved. Don't allow it to boil.
  • Stir in the cream of tartar and bring to the boil to 242F on a sugar thermometer (or until a teaspoon ful of the mixture forms a soft ball when it is dropped into a cup of cold water).
  • Remove from the heat and beat in the butter. Return to the heat and boil to 280F or when a teaspoon of the mixture forms a thin thread when dropped into a cup of cold water. (The thread will bend and break when pressed between the fingers)
  • Remove from the heat and beat in the vanilla extract. Pour into the oiled tin and leave until it is almost set.
  • Then mark into small rectangles with a knife.
  • When it is competely set, break into pieces and store in an airtight container.
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