Butterscotch toffee

Butterscotch toffee

By
From
Encyclopedia of Food and Cookery
Makes
60

Ingredients

Quantity Ingredient
125ml water
pinch salt
660g sugar
1/2 teaspoon cream of tartar
30g butter

Method

  1. Bring water to the boil in a large, heavy saucepan. Remove from heat, add salt and sugar and stir until dissolved. Return to fairly high heat, cover and return to the boil.
  2. Add cream of tartar mixed with a little water and boil, covered, for 2 minutes. Remove lid and boil without stirring until mixture reaches hard crack stage (when a little dropped in cold water will break). Remove from heat and stir in butter. Pour into buttered shallow tins and mark into squares or bars when almost set, or drop teaspoonfuls onto a buttered marble slab or foil.

Note

  • Butterscotch can be dropped over nuts to make nut toffees.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again