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This article was reviewed by Craig Watson. Craig Watson is a Baker, Entrepreneur, and the Founder of Baked Cravings, a nut-free bakery in New York City. With eight years of experience, he specializes in creating high-quality baked goods in a nut-free facility. Baked Cravings has received The Best of Manhattan Award. Craig holds a Bachelor's Degree in Accounting from New Jersey City University and a Master of Business Administration in Marketing from Wilmington University.
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A very simple recipe for an age-old delicious candy. Some have documented that "buttery toffee" is often called butterscotch—Scotch being an old adjective for Scotland—which suggests it was invented in the country.
Ingredients
- 1/2 to 1 cup (100 to 200g) sugar
- 1 tablespoon (15g) butter
- Cream
- 1 teaspoon vanilla extract
- Water ( 1/4 weight, not volume, of the sugar)
Steps
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![Step 1 Take the sugar and put it into a pot.]()
Take the sugar and put it into a pot. -
Pour in some water. About enough to cover the sugarAdvertisement -
Turn the stove top onto high so the water starts to boil.
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Start stirring the sugar right away to keep it from sticking to the bottom and turning into toffee.
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Keep stirring and adding water until the sugar and water mixture turns into a Brown syrupy mixture. What you have now made is a light caramel syrup.
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Remove from heat.
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Add the butter and stir it into the syrup. Also add a shot of cream and a teaspoon of vanilla.
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Put back onto the stove but heat it until it's at the "soft crack" stage. The soft crack stage is about 270-290°F or 132-143°C. You should have a concentration of about 95% sugar. If you heat it too long then it will turn into toffee.
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Keep heating until it is thick but still fluid.
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Immediately pour it into a bowl or container. Make sure you keep stirring it otherwise it will thicken and become a toffee like substance.
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Let the butterscotch cool
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Enjoy the great taste of butterscotch.
Community Q&A
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QuestionWill this turn out if I use Splenda?
Community AnswerProbably not. Butterscotch is basically crystallized sugar and depends quite a bit on the specific chemistry of sugar molecules. -
QuestionCan I use whole milk instead of cream?
QamarTop AnswererYou can, but the butterscotch won't turn out as rich and creamy. -
QuestionDoes it turn into a solid or does it stay a liquid?
QamarTop AnswererButterscotch will harden a few hours after it's made. This is the way it's eaten.
Video
Tips
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You can add Butterscotch as a sweetener for coffee or use it as a topping for Ice cream.You can also make butterscotch ice cream by mixing it into plain ice cream and freezing it overnightThanks
Warnings
- Butterscotch will get very hot; it helps to have a helper. If you are a kid, make sure you have parental supervision.Thanks
Things You'll Need
- Container for storage.
- Pot
- Stirring utensil
- Stove
About This Article
To make homemade butterscotch, start by adding 1 cup of sugar to a pot and pouring in enough water to cover the sugar. Then, bring the mixture to a boil, stirring it constantly so it doesn't burn or stick to the bottom. Keep stirring and adding water until the mixture turns into a brown syrup. Next, take the pot off the heat and add 1 tablespoon of butter, a shot of cream, and 1 teaspoon of vanilla. Finally, heat the mixture until it's 270 degrees Fahrenheit and then pour it into a bowl for storage. To learn how to use your homemade butterscotch, scroll down!
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