I love butterscotch. It used to be the sweet for travel. Before a long road trip with may parents, we’d buy sweets – and my job en route would be to hold on to and dish out the sweets. one of the favourites would be butterscotch. I remember it came in a flat packet – similar to a small pack of playing cards with sticks of butterscotch – each stick individually wrapped, with a line in the middle to conveniently snap into to standard size lozenges. Was it Callard & Bowser? maybe. I can’t remember.
1lb demerara sugar
1/4pt water
2oz butter
Put the sugar in a tall pan (tall, because it’s going to bubble up) along with the water. Heat until the sugar dissolves.
Bring to the boil, then boil until the temp reaches the soft crack stage 132°C (270°F), (when a drop of the syrup in cold water makes hard but not brittle threads).
Add butter a little at a time, stirring until dissolved before adding more.
Pour out into a greased 18 cm (7 inch) square tin. Mark into squares when almost set with the back of a knife. When set, break along the marked lines. Keep in an airtight container.