1 lb Demerara sugar

1/4 pint water

3 oz butter


Put the sugar and water into a saucepan, dissolve slowly.

Boil to 280°F, wiping down the sides of the pan with a brush dipped in water during the heating.

Add the butter a little at a time.

Pour the mixture into an oiled tin, and when half-set, mark it into squares.

When seet, break into pieces and store in an airtight container.

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