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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