Recipe

Butterscotch

Nov 30, 2010 1:00pm
  • 25 mins cooking
  • Makes 150 Item
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Ingredients

Butterscotch
  • 2 cup (440g) caster (superfine) sugar
  • 1/3 cup (80ml) water
  • 2/3 cup (230g) glucose syrup
  • 125 gram (4 ounces) unsalted butter, chopped

Method

Butterscotch
  • 1
    Grease 19cm x 29cm slice pan; line base with baking paper, extending paper 5cm over long sides.
  • 2
    In medium heavy-based saucepan, combine sugar, water and glucose; stir over heat, without boiling, until sugar is dissolved.
  • 3
    Bring to boil; boil, uncovered, about 15 minutes or until mixture is golden brown (150ºC/350°F on a sugar thermometer).
  • 4
    Remove pan from heat; allow bubbles to subside. Add butter; stir gently until smooth. Pour into slice pan; stand 10 minutes. Using greased metal spatula, mark butterscotch into squares.
  • 5
    Cool butterscotch at room temperature. When cold, break into pieces.

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