Butterscotch

Add some butterscotch sauce to top off a pudding.

Butterscotch is a typically a hard candy confectionery, that is also commonly referred to in modern times as a ‘flavour’.
Butterscotch generally consists of butter and brown sugar; and sometimes water, corn syrup, lemon juice, vanilla or other ingredients.
Although the appearance is similar, butterscotch and caramel are not technically the same; and while there are various opinions on the difference, traditionally, caramel uses white sugar and does not include butter.
Butterscotch is made by boiling the sugary mixture to a temperature of roughly 132°C to 143°C (270°F to 289°F), which is the ‘soft crack’ stage.
The method and ingredients of butterscotch are also very similar to toffee, however toffee mixture requires a longer boiling time to reach a higher temperature and consistency, and usually omits butter and includes water.

Butterscotch is usually a golden yellow or golden tan colour, with a sweet and often creamy taste.
A variety of desserts may use butterscotch as a base ingredient or flavour, including ice-cream, fudge, puddings, sauces, icing and cakes.
The etymology of butterscotch is ambiguous, as ‘scotch’ may refer to ‘Scotland’, or more likely the ‘act of scotching’ – cutting an object’s surface.
It is believed that confectioner Samuel Parkinson invented butterscotch in 1817, in Yorkshire’s Doncaster in England, and his company became famous for the product and supplied the British royal family with the confectionery.
With the addition of cream or milk, butterscotch can be made into a sauce to top ice-cream or pour over desserts.

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