Butter Scotch (Recipe from 1896)

Butter Scotch (Recipe from 1896) >>>

New Zealand Mail, Issue 1283, 1 October 1896, Page 16

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

butterscotch recipe converted to metric:

Ingredients:

• 400g brown sugar (approx. 2 US cups)

• 80ml treacle (approx. 4 tablespoons)

• 30ml vinegar (approx. 2 tablespoons)

• 120ml water (approx. 2 US cups = ~473ml, but this recipe says “two of water”, meaning tablespoons—so actually ~30ml)

• 115g butter (approx. ½ US cup)

Instructions:

1. Combine all ingredients in a saucepan.

2. Boil the mixture until a small amount dropped in cold water hardens (hard crack stage, ~150°C).

3. Pour into buttered plates.

4. Before it hardens completely, score with a knife to mark pieces.