Traditional Scottish Butterscotch Candy Recipes

AUTHENTIC BUTTERSCOTCH CANDY

Steps:

• Cut a strip of non-stick foil to the same width as the bottom of an 8" or 9" baking dish. Line the pan, making sure the edges of the foil extend up and over opposite sides of the pan. Don't worry about the unlined sides.
• Spray the whole shebang very well with pan spray, especially the unlined sides. Set aside on a heat-proof surface.
• In a medium saucepan, melt the butter over medium-low heat.
• Stir in the sugar, molasses and salt.
• When the mixture is good and liquidy, increase the heat to medium to medium-high, and bring to a boil, stirring occasionally.
• Cook the candy to 250F and then pour into your prepared pan.
• Let sit out until barely warm, and then score the candy into 1" squares for later cutting. Run a thin spatula between the unlined sides of the pan and the butterscotch, and put it in the fridge to firm up completely.
• Remove to a cutting board sprayed with pan spray, and cut into whatever shapes you want. This will make about 64-81 pieces of butterscotch, depending on how you cut them. Or it might only make four pieces, but I wouldn't advise that.
• Store, covered, in the fridge.

BUTTERSCOTCH HARD CANDY

Steps:

• Butter a 15x10x1-in. pan with 1 teaspoon butter; set aside. Cube remaining butter and set aside., In a heavy saucepan, combine the sugar, water and corn syrup. Cover and bring to a boil over medium heat without stirring. Cook, uncovered, until a candy thermometer reads 270° (soft-crack stage). Add the honey, salt and remaining butter; stir constantly until the mixture reaches 300° (hard-crack stage)., Remove from the heat. Stir in the rum extract. Pour into prepared pan without scraping; do not spread. Cool until the candy is almost set, 1-2 minutes. Score into 1-in. squares; cool completely. Break squares apart. Store in an airtight container.

TRADITIONAL SCOTTISH BUTTERSCOTCH CANDY

Steps:

• 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.

TRADITIONAL SCOTTISH RECIPES - APPLE BUTTERSCOTCH PIE

Steps:

• You can use a ready-prepared pastry flan case or make your own. I recommend Recipe #148258.(I would like to mention that on rampantscotland.com, most pie crust recipes are made with half lard, half butter. Seems to be another scottish touch, which I like).
• Peel and thinly slice the apples to fill the case completely.
• Beat together one egg and two tablespoon of cream. Mix this with the brown sugar, flour and pinch of salt.
• Spread this mixture over the apples and bake in a preheated oven at 220C/425F/Gas mark 7 for ten minutes. Then reduce the heat to 180C/350F/Gas mark 4 for a further 20 minutes or so, until the apples are soft.
• Make a meringue topping by placing two egg whites in a dry bowl and beat with an electric whisk/mixer until firm peaks form. Add the white sugar gradually, beating constantly until the mixture is thick and glossy and all the sugar has dissolved.
• Spread the plum jam over the apples and then spoon the meringue over the filling. Swirl into peaks with a fork or flat-bladed knife.
• Bake for a further 20 minutes or so until the meringue is lightly golden.(watch kind of closely, I've burned meringues by following these directions excactly because ovens vary) Serve cold.