Butter-Scotch

    Butter-Scotch

    31saves
    1hr15min


    2 people made this

    About this recipe: This came from a Victorian book for young ladies. It is heavenly, and so easy! It is supposed to be cooked to hard-ball - as opposed to soft-crack - which makes it pretty dense and praliney; you could of course cook it longer . . . if your brain is made of barmy bilge.

    ReeveofKnoxshire Tennessee, United States

    Ingredients
    Makes: 48 pieces

    • 220g dark brown soft sugar
    • 57g butter
    • 2 tablespoons treacle
    • 1 tablespoon water
    • 1 tablespoon vinegar
    • chocolate, melted, for dipping (optional)

    Method
    Prep:5min  ›  Cook:10min  ›  Extra time:1hr cooling  ›  Ready in:1hr15min 

    1. Mix everything in a pot, and heat over medium-high. Boil, stirring, until it forms a firm ball when dropped into cold water.
    2. Pour onto buttered baking tray, and let cool.
    3. When cooled completely, cut up and dip in chocolate s'il-vous-plait.

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