Butterscotch Recipe
Ingredients
| White sugar | 1 Pound | |
| Brown sugar | 3 Ounce | |
| 4 dessertspoons liquid glucose | ||
| Butter | 2 Ounce | |
| Water | 1/4 Pint | |
| Cream of tartar | 1/2 Teaspoon | |
Directions
Place in saucepan the sugars, glucose, butter, and water in which cream of tartar has been dissolved; stir over low heat until sugar has thoroughly dissolved. Increase heat, bring to the boil, using sweets thermometer, boil to 290°F.
Remove immediately from heat, allow bubbles to settle, then pour into greased tin about 8 in. square, or on to boiled slab.
Mark into squares with oiled knife before it becomes cold.
Remove immediately from heat, allow bubbles to settle, then pour into greased tin about 8 in. square, or on to boiled slab.
Mark into squares with oiled knife before it becomes cold.
Chef
