I love how you always make notes on how to replace most ingredientes/utensils. I follow a lot of cooking channels, and a lot of times I have a hard time looking for the replacements. Greetings from Argentina!
You can make it without one. When you think it's ready, put a drop of it into ice water and if it goes hard then it's ready. If it's still at a chewy sort of consistency keep boiling for a bit longer.
FYI -- to people who are asking about "caramels" -- Caramel and Butterscotch are two different (although similar) flavours. And this is a different candy (boiled sweets, in British terms) than the soft, chewy (American) caramel.
The acid works because it stops the crystal lattice structure from forming, keeping the sucrose molecules from lining up right to make the tiny little grains of sugar. If you add a base to this mixture after it's had the acid added has dissolved into it and it's still hot, you'll get something we call brittle, which usually contains nuts in the US where I'm from. Oh yeah, no butter or cream in brittle either! I REALLY wanted to be a big, fat, jolly candy man when I was growing up but computers pays more. Thanks for sharing this with us. I enjoyed the video very much. Brought back some really fun memories!
I just made these and they came out terrifically. The taste and texture were exactly what I was hoping for. Super easy recipe with very few ingredients. I'm definitely going to keep this candy in mind for this year's Christmas holiday. Thanks. 😋
I fully respect and admire your inquisitiveness toward the genesis of a recipe. Food represents the culture and history of a people. If not for that history, why would those of us in 2103 appreciate a recipe from the early 20th century? Hardship causes creativity, which results in delicious and simple dishes we now take for granted. Knowing the story behind them is the "icing on the cake".
Your thermometer may be off. Stick it in a pan of boiling water and see if it gets to 212F degrees (or 100C). If you're in a high altitude, check to see what temp water should boil at your altitude. If it's off, you'll need to either buy a new thermometer or add degrees to 212F/100C/your boiling point at high altitude. My water boils at 212F. If thermometer reads 200F in the boiling water, then I'd need to add 12 degrees when cooking with it.
That is so cool! I wanted to make this sort of creamy toffee for ages! I didn't know the cream of tartar technique so all of my previous candies became stiff, grainy and disgusting! Even with chocolate coating! :( Thanks for the vid! I love your channel!
I don't use a candy thermometer ever. I go buy look and smell of it and it works every time.. Old school mate:P Nor do I have crystallization..once melted completely, leave it alone until its ready (dont leave it though) and it'll do just fine.
It's also known as light brown sugar but not regular brown sugar. I've put a list of the other names that it has in the ingredients list in the video notes :)
looks more like Scottish tablet than the butterscotch sweets we get in Scotland. The butterscotch sweets are more like rock hard, clear toffee. Just got the hang of making the tablet and looking for some other similar recipes. Looks good, what was the other names for the sugar ? Demerara sugar ?
when i make toffee or brittle i dont stir it at all.. also it stops the pot getting the stickyness on the sides..i leave it alone. I have used a thermometor either..i use my eyes and smell to know when its ready.. its old fashioned yeah, but it works
Oh no :( If it's chewy then it didn't get hot enough. If you think your temp reading might not be correct, then you can put a tiny bit of the mixture into ice water. If it goes hard you know it's hot enough. If it's still rubbery then it's not hot enough. But chewy butterscotch is still good! You can chop it up and put it in icecream :)
I tried this recipe yesterday - it would not go to 300° F. After cooking 3 hours it was up to 250° and then the temperature went down to 240°. I kept at it for another hour but I knew it was a lost cause because it smelled burned and was a dark cocoa color. I followed the recipe except for having to stir it a few times to prevent boiling over. Now that I’ve seen the video I wonder if it burned because light brown sugar isn’t exactly like raw sugar. And the hours on the stove 😂 Yours looks really yummy. Sigh.
Whoops, Math error. If the thermometer reads 212 and it's NOT boiling, wait until it's boiling and then read the thermometer. Subtract the temp on the thermometer from 212 and that's how many degrees to add to whatever temp you're supposed to be cooking something to. So if my thermometer reads 224, then I'd need to add 12 degrees to whatever temp I need. Candy at 302 would be cooked to 314 on above thermometer. Ok, think I've got it right this time. lol
Also thanks for the video really enjoyed it! Thanks! I’m a noobie to making deserts but I want to try some old recipes. I tend to enjoy those sweets best the simple ones. lol now off to explore some other videos you have
happy days, best advice at the end.......dont eat it all yourself. I was actually planng on a personal pan!!! so good thank you.....off to the kitchen :)
In the UK, a tablespoon is slightly bigger than in the USA (not sure if we're the same as Australia though). I had several baking mishaps till I realised this!
Tried to make it. Didn't use raw sugar though. Used plain white sugar. Poured it onto the tray. Waited for it to become solid and brittle but it never did. Remained soft even the nexy day. Had to toss it in the bin. I wonder what I did wrong..
Hi, i have some question, what if i want this butterscotch to be mixing with ice cream, can i still to that with this recipe? Or is for butterscotch sauce you have another recipe? Thanks for answering
What is the texture like? Is it like a Hershey kiss type texture? Is it harder or softer than that? It’s not a hard candy, right? Will it melt down again if I wanted to say coat pretzels or something with it?
one question please. i wanted to try and make a butterscoth butterfly on top of a desert. you mentioned that the final product becomes brittle, so can i cut out little butterflies with a form without them breaking?
+SquirrelKnight No, they would definitely break. If you have some sort of form you could pour the liquid butterscotch into, that might work. (I'm answering from my other account as the vintage kitchen account won't let me reply).
I ran across this recepie and I am interested in giving it a try. The cream here in the US is not as thick as the cream you used in your country. Both whipping cream and heavy whipping cream is very pourable. Is it ok to use that kind of cream?
would be great if you could write the ingredient list in the more info part. this is handy for people who want to know if they have everything available without haviing to watch the whole vid thanks
What did i do wrong! The water and the sugar didn't rise so the thermometer wasn't in deep enough and it burnt before I relised (oh the smell). Why didnt it rise, did i put in the cream of tartar too soon? Not every single bit of sugar was disolved but most of it. It's the only thing i can think of, as to why it didnt rise. Its my first time with the whole boiled sugar thing so just learning....help!
This could be further down in the comments, but I don't have the attention span to look for it :-) How can this be made so that the caramels are chewier? Would adding more cream accomplish this?
Stacy Zidel , After adding cream, and reheating, dont take the temperature all the way up to the point of hard crack. take it off heat at soft crack stage, and the candy will become chewy
Can you tell me if we can use this butterscoth to make butterscoth lava cake? Appreciate answer because in my country it doesnt exit butterscoth and this recipe might be a lifesalver. Thanks
sounds good..i'll try it soon..but when i make toffee of any kind i dont bother with a thermometer as i know how to eyeball it..Ive never used one for anything ..I watch and used my sense of smell to do it
This recipe was a disaster for me. Two cups Raw sugar, 3/4 cup of water. Stir over low heat (Where does "Low" heat end and "Medium" heat begin on the stove?) until sugar is completely disovled. Once the mixture is disolved and begins to simmer, add(in my case1 tsp. white vinegar). You cannot possibly bring anything to a boil using Low heat like the lady in the video says. She never says to increase the heat, but in order for me to get it to even bubble to a small boil, I had to raise the heat a little over halfway between Low and Medium. Finally, it began boiling. Then, I stuck the candy thermometer in. The mixture never, ever boiled to that fluffy looking mixture, turning light brown and bubbling up higher in the pot like in this video. So *WHAT DID I DO WRONG*? I boiled this stuff for over half an hour and it just did nothing but bubble at the bottom of the pot. : (
I love how you always make notes on how to replace most ingredientes/utensils. I follow a lot of cooking channels, and a lot of times I have a hard time looking for the replacements. Greetings from Argentina!
You can make it without one. When you think it's ready, put a drop of it into ice water and if it goes hard then it's ready. If it's still at a chewy sort of consistency keep boiling for a bit longer.
Can you make cookies with this sauce?
@@cynthiasammy3668 no u can't because it isnt a sauce its a candy
FYI -- to people who are asking about "caramels" -- Caramel and Butterscotch are two different (although similar) flavours. And this is a different candy (boiled sweets, in British terms) than the soft, chewy (American) caramel.
You should try leche quemada; it’s a DELICIOUS Mexican “burnt milk” candy that is slightly similar to this butterscotch. It’s sooo good.
Ahhhh 6 years ago. Much simpler times.
The acid works because it stops the crystal lattice structure from forming, keeping the sucrose molecules from lining up right to make the tiny little grains of sugar. If you add a base to this mixture after it's had the acid added has dissolved into it and it's still hot, you'll get something we call brittle, which usually contains nuts in the US where I'm from. Oh yeah, no butter or cream in brittle either! I REALLY wanted to be a big, fat, jolly candy man when I was growing up but computers pays more. Thanks for sharing this with us. I enjoyed the video very much. Brought back some really fun memories!
I just made these and they came out terrifically. The taste and texture were exactly what I was hoping for. Super easy recipe with very few ingredients. I'm definitely going to keep this candy in mind for this year's Christmas holiday. Thanks. 😋
OMG!! I am a butterscotch fan and this recipe is EPIC!!! Thank you so much! It was simple and scrumptious....good for making christmas treats
I fully respect and admire your inquisitiveness toward the genesis of a recipe. Food represents the culture and history of a people. If not for that history, why would those of us in 2103 appreciate a recipe from the early 20th century? Hardship causes creativity, which results in delicious and simple dishes we now take for granted. Knowing the story behind them is the "icing on the cake".
that butter is soooo yellow. i love it
thats because our cows eat grass and have grain feed.. grass help aussie butter be yellow..
This looks really good. I'm a big fan of butterscotch. I'm going to try this real soon. Thanks for the video.
Thanks! I filmed 13 new videos last week. I'm going to start uploading again on Friday :)
That should work fine. I have some recipes that use lemon juice to stop the crystallisation.
Subbed! This old "foodie" loves your recipe contributions AND your voice and accent! Michael from Florida
Your thermometer may be off. Stick it in a pan of boiling water and see if it gets to 212F degrees (or 100C). If you're in a high altitude, check to see what temp water should boil at your altitude. If it's off, you'll need to either buy a new thermometer or add degrees to 212F/100C/your boiling point at high altitude. My water boils at 212F. If thermometer reads 200F in the boiling water, then I'd need to add 12 degrees when cooking with it.
That is so cool! I wanted to make this sort of creamy toffee for ages! I didn't know the cream of tartar technique so all of my previous candies became stiff, grainy and disgusting! Even with chocolate coating! :( Thanks for the vid! I love your channel!
Raw sugar is also known as turbinado sugar in the U.S. You can find it in most supermarkets if you look for "sugar in the raw" or "turbinado sugar".
I don't use a candy thermometer ever. I go buy look and smell of it and it works every time.. Old school mate:P Nor do I have crystallization..once melted completely, leave it alone until its ready (dont leave it though) and it'll do just fine.
It's also known as light brown sugar but not regular brown sugar. I've put a list of the other names that it has in the ingredients list in the video notes :)
+carolina duro
Sorry but I don't know. I've never made lava cake.
For some reason the new commenting system won't allow me to reply to you :/
K
Do you keep the flame on low the entire time? Or do you ever raise the heat?
looks more like Scottish tablet than the butterscotch sweets we get in Scotland. The butterscotch sweets are more like rock hard, clear toffee. Just got the hang of making the tablet and looking for some other similar recipes. Looks good, what was the other names for the sugar ? Demerara sugar ?
Jim Morrison you are correct this is scottishtablet
is it soft or is it brittle and hard? im looking for a chewy caramely kinda thing. you make it look so easy!!
when i make toffee or brittle i dont stir it at all.. also it stops the pot getting the stickyness on the sides..i leave it alone. I have used a thermometor either..i use my eyes and smell to know when its ready.. its old fashioned yeah, but it works
In the USA its called heavy cream .
In the UK we call it double cream 😊
Ramen Noodles heavy cream isn’t as thick as double cream.
Oh no :( If it's chewy then it didn't get hot enough. If you think your temp reading might not be correct, then you can put a tiny bit of the mixture into ice water. If it goes hard you know it's hot enough. If it's still rubbery then it's not hot enough. But chewy butterscotch is still good! You can chop it up and put it in icecream :)
I tried this recipe yesterday - it would not go to 300° F. After cooking 3 hours it was up to 250° and then the temperature went down to 240°. I kept at it for another hour but I knew it was a lost cause because it smelled burned and was a dark cocoa color. I followed the recipe except for having to stir it a few times to prevent boiling over. Now that I’ve seen the video I wonder if it burned because light brown sugar isn’t exactly like raw sugar. And the hours on the stove 😂 Yours looks really yummy. Sigh.
It's an American creation which describes cream 50% and whole milk 50%. What he should be using is called Heavy Cream.
Thank you so much 🥰 for your work ...this helped me a lot ......
With love from Kerala , India
I love your accent!
Whoops, Math error. If the thermometer reads 212 and it's NOT boiling, wait until it's boiling and then read the thermometer. Subtract the temp on the thermometer from 212 and that's how many degrees to add to whatever temp you're supposed to be cooking something to. So if my thermometer reads 224, then I'd need to add 12 degrees to whatever temp I need. Candy at 302 would be cooked to 314 on above thermometer. Ok, think I've got it right this time. lol
The Bob Ross of the kitchen
Thank you been looking for this recipe for years !!!
According to google 1 pound (lb) of raw sugar = 1.81 US cups (cup us) in raw sugar, so just a little bit more than 1 3/4 cups US
Also thanks for the video really enjoyed it! Thanks! I’m a noobie to making deserts but I want to try some old recipes. I tend to enjoy those sweets best the simple ones. lol now off to explore some other videos you have
My daughter and I are going to make this today!
Sure, thanks! Do you know if it's a old recipe or where it comes from?
giggle giggle on the water mistake...thanks for the cream of tarter trick!! I make homemade syrup all the time and it never last pass one breakfast!
Ty🙏
I'm so excited to try this!, my Grandmother made this on her farm when I went there 💜 so good
Half & Half is a mixture of one part light cream to one part milk.
It's the brittle and hard kind. Joy of baking have a recipe for the chewy kind on their website but I haven't tried it.
happy days, best advice at the end.......dont eat it all yourself. I was actually planng on a personal pan!!! so good thank you.....off to the kitchen :)
Looks delicious! Thank you for showing how to do it! 😀👍
Brown sugar is just white sugar which has been impregnated with molasses. Raw sugar is a completely different genre.
Watch the full video. There you go. Full recipe.
The cream you used looks a lot thicker than the cream I can get where I live, can half&half be used in its place, or any ideas?
Does anyone know if this would make good butterscotch chips (assuming I cut them up much smaller than shown here) for oatmeal scotchie cookies?
In the UK, a tablespoon is slightly bigger than in the USA (not sure if we're the same as Australia though). I had several baking mishaps till I realised this!
To be honest, I have no idea. It might stop it from setting but I don't know for sure.
The recipe I have in a book puts the butter in at the very beginning YUM
Is it shelf stable?
Lemon juice does the same thing.
It is very, very different to modern butterscotch. I like this better ;-)
thank for the recipe i tried it and it taste delicious. thank for posting this
This is definitely scottish tablet,english butterscotch is more like a thicker version of Dime bar without the chocolate!!!!
They're similar but not the same. Not quite as buttery but the same sort of taste.
Would it work to pour the hot liquid candy into molds? Have you tried that?
:) I'm English but I've lived in Australia since I was 5.
do you have to use a candy thermometer? any other options? can you not use one?
Thanks so much for a new (to me anyhow) and exciting recipe. I make candy for Christmas gifts and am dying to try this one.
Tried to make it. Didn't use raw sugar though. Used plain white sugar. Poured it onto the tray. Waited for it to become solid and brittle but it never did. Remained soft even the nexy day. Had to toss it in the bin. I wonder what I did wrong..
Didn't cook it long enough. To test it, when you drop it in cold water, it should set hard
modern chewy rubbish... love it!
Hi, i have some question, what if i want this butterscotch to be mixing with ice cream, can i still to that with this recipe? Or is for butterscotch sauce you have another recipe? Thanks for answering
butterscotch candy, Australian❤
I’m wondering what the texture is of this version of butterscotch? Thanks for sharing 😊
I love butterscotch
butterscotch Omg. 😂😂😂
What is the texture like? Is it like a Hershey kiss type texture? Is it harder or softer than that? It’s not a hard candy, right?
Will it melt down again if I wanted to say coat pretzels or something with it?
I remember me eating butterscotch candy at church but for some reason I ate some butterscotch candy without even knowing it
They belong to my daughter. I think she got them from the newsagent in a cupcake book kit :)
Does this taste similar to the Werther's candies? Do those count as butterscotch?
also delicious in coffee
Really? I might try that!
That’s exactly what I want it for!
one question please.
i wanted to try and make a butterscoth butterfly on top of a desert.
you mentioned that the final product becomes brittle, so can i cut out little butterflies with a form without them breaking?
+SquirrelKnight No, they would definitely break.
If you have some sort of form you could pour the liquid butterscotch into, that might work. (I'm answering from my other account as the vintage kitchen account won't let me reply).
Knitting-and.com ah ok thanks for the fast reply :D
Do you use a 20ml tablespoon in the UK?
This is TheVintageKitchen posting from my other account :) It's just regular cream used for whipping.
I ran across this recepie and I am interested in giving it a try. The cream here in the US is not as thick as the cream you used in your country. Both whipping cream and heavy whipping cream is very pourable. Is it ok to use that kind of cream?
would be great if you could write the ingredient list in the more info part. this is handy for people who want to know if they have everything available without haviing to watch the whole vid
thanks
gosh, you don't want much....
Looks very good! Is this the "thingy" you were referring to the other day?
Thanks. That might work but it definitely wouldn't be the same.
What did i do wrong! The water and the sugar didn't rise so the thermometer wasn't in deep enough and it burnt before I relised (oh the smell). Why didnt it rise, did i put in the cream of tartar too soon? Not every single bit of sugar was disolved but most of it. It's the only thing i can think of, as to why it didnt rise. Its my first time with the whole boiled sugar thing so just learning....help!
This is not butterscotch, it's called butter tablet and is a Scottish recipe.
This could be further down in the comments, but I don't have the attention span to look for it :-)
How can this be made so that the caramels are chewier? Would adding more cream accomplish this?
Stacy Zidel , After adding cream, and reheating, dont take the temperature all the way up to the point of hard crack. take it off heat at soft crack stage, and the candy will become chewy
Corn syrup
this is how we grew up and we would buy is for 50 cents
I should make these there really good Australia did real good !
that doesn't make any scene !!!
could I replace the water with milk?.... I wonder what would happen?
KristinaMonte No, it wouldn't work. There might be a different recipe for a softer version that uses milk? I really don't know
Thnx
very cool. I will try to make a version of these one day. very cool video
I never had anything related to butterscotch so I'm excited
Can I not use cream or can I use something else like whipping cream
No, butterscotch fudge is different. This is a traditional butterscotch hard candy type of sweet.
Can you tell me if we can use this butterscoth to make butterscoth lava cake? Appreciate answer because in my country it doesnt exit butterscoth and this recipe might be a lifesalver. Thanks
Her voice sounds exactly like phoebe tonkin in h2o🤩
Is it crunchy or chewy?
May i use all purpose cream instead of heavy cream?
Thanks for video. At what stage did you add acid
sounds good..i'll try it soon..but when i make toffee of any kind i dont bother with a thermometer as i know how to eyeball it..Ive never used one for anything ..I watch and used my sense of smell to do it
This recipe was a disaster for me. Two cups Raw sugar, 3/4 cup of water. Stir over low heat (Where does "Low" heat end and "Medium" heat begin on the stove?) until sugar is completely disovled. Once the mixture is disolved and begins to simmer, add(in my case1 tsp. white vinegar). You cannot possibly bring anything to a boil using Low heat like the lady in the video says. She never says to increase the heat, but in order for me to get it to even bubble to a small boil, I had to raise the heat a little over halfway between Low and Medium. Finally, it began boiling. Then, I stuck the candy thermometer in. The mixture never, ever boiled to that fluffy looking mixture, turning light brown and bubbling up higher in the pot like in this video. So *WHAT DID I DO WRONG*? I boiled this stuff for over half an hour and it just did nothing but bubble at the bottom of the pot. : (
Lol, "chucking a sickie" is an Australian tradition :)
Aussie here too. Im wondering whether this what we also call fudge.
All your recipes look so yummy 😋
hopefully i'll get around , i really like the look of this one .
This Looks AMAZING. Subbed.
You said you added the names in the description but you didnt
What exactly is this? Is it something caramel(ish)?
BLGamer Girl Sort of. Butterscotch is sort of like toffee, or as you said , caramel.It has a buttery flavor, very sweet ^^.