Butterscotch

An old fashioned butter toffee which should retain its buttery colour and taste.

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Prep Time: 1 hour Servings: Makes 30
  • 1 tsp gelatine

    1 Tbsp water

    ½ tsp cream of tartar

    2 cups sugar

    ⅔ cup water

    100g butter

  • 1. Combine gelatine and the first measure of water. Leave to swell for 10 minutes. 

  • 2. Put cream of tartar, sugar and second measure of water into a large saucepan. Heat gently, stirring constantly until sugar dissolves. 

  • 3. Dissolve gelatine over hot water. Quickly stir gelatine into sugar mixture and bring to the boil. Add butter. Do not stir. 

  • 4. Let mixture boil until the soft crack stage. 


  • 5. Pour mixture into a buttered tin. Don’t worry any froth will disappear on cooling. Cool slightly, then mark into squares. Cut when cold.


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