Old English Butterscotch Recipes

OLD ENGLISH BUTTERSCOTCH

Steps:

• 1. LINE COOKIE SHEET WITH FOIL SPRAY WITH NON STICK SPRAY OR BRUSH A LIGHT COAT OF VEGETABLE OIL
• 2. IN A TALL POT ADD SUGAR AND WATER, STIR, TURN ON MED HEAT AND KEEP STIRRING TILL SUGAR IS TOTALLY MELTED AND NO LONGER GRAINY
• 3. BRING TO A BOIL AND ADD CREAM OF TATER (WHICH IS HELPS STOP THE SUGAR TO RETURN TO A GRAIN STATE) STIR TILL WELL MIXED
• 4. PLACE YOUR CANDY THERMOMETER ON THE SIDE OF POT, AND LET BOIL TILL THE TEMPERATURE REACHES 302 DEGREES, IT WILL TAKE UP TO 30 MINUTES, THE SYRUP WILL EXPAND DURING COOKING THAT'S WHY THE TALL POT IS NEEDED
• 5. WHEN THE TEMPERATURE IS REACHED TURN OFF AND ADD BUTTER AND CREAM STIR TILL WELL MIXED
• 6. POUR ONTO LINED PAN AND TILT THE PAN TILL FULLY COVERED LET STAND A MINUTE OR SO AND THEN SLICE INTO SQUARES, LET FULL COOL IN FRIDGE ENJOY!

OLD-FASHIONED BUTTERSCOTCH SAUCE

Steps:

• In a heavy-bottomed saucepan or an enameled cast-iron pot, combine butter and sugar over medium heat and cook until sugar has melted completely and mixture has taken on a thick frothy appearance, 5 to 10 minutes. Turn off heat.
• Thoroughly whisk in cream. Let cool for 10 minutes, then add vanilla, vinegar and salt. Taste and adjust seasonings.