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Butterscotch

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is for all in the UK (any anyone else of course!) who have been struggling to find 'butterscotch morsels' to use in their recipes. Trust me this is soooooooo easy!

This is for all in the UK (any anyone else of course!) who have been struggling to find 'butterscotch morsels' to use in their recipes. Trust me this is soooooooo easy!

Ingredients

Serves: makes around 600g of delicious

Metric Cups
  • 1 teaspoon lemon juice
  • 500 grams demerara sugar
  • 75 grams butter
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 18 ounces turbinado sugar
  • 3 ounces butter
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon vanilla extract

Method

Butterscotch is a community recipe submitted by yummyscrummy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Line a 27cm rectangular baking tin, preferably with parchment paper.
  • In a saucepan pour in 150ml of water, add lemon juice, and bring almost to the boil. Add the butter and sugar, then turn heat down to a gentle simmer for about 5mins (it is important that you continue to stir all the time)
  • Now whisk in the cream of tartar and allow to simmer on a low-ish heat (not stiring at all this time) for around 40mins, until when you drop a small amount of syrup into a bowl of cold water it solidified into flexible threads that bend slightly before breaking.
  • Immediately remove from heat (when you are satisfied the syrup has reached the above stage), and working quickly but very carefully add the vanilla extract, and pour into the baking tray.
  • Leave in a cool place for about 1 1/2 hours until completely set. Now you can either cut into squares, or smash up in 'morsels' for cooking!
  • Line a 27cm rectangular baking tin, preferably with parchment paper.
  • In a saucepan pour in 150ml of water, add lemon juice, and bring almost to the boil. Add the butter and sugar, then turn heat down to a gentle simmer for about 5mins (it is important that you continue to stir all the time)
  • Now whisk in the cream of tartar and allow to simmer on a low-ish heat (not stiring at all this time) for around 40mins, until when you drop a small amount of syrup into a bowl of cold water it solidified into flexible threads that bend slightly before breaking.
  • Immediately remove from heat (when you are satisfied the syrup has reached the above stage), and working quickly but very carefully add the vanilla extract, and pour into the baking tray.
  • Leave in a cool place for about 1 1/2 hours until completely set. Now you can either cut into squares, or smash up in 'morsels' for cooking!
  • Additional Information

    Store in an airtight container-lined with parchment paper; enjoy!

    Store in an airtight container-lined with parchment paper; enjoy!

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