Traditional Scottish Butterscotch Candy
Transport your taste buds to Scotland with this Traditional Scottish Butterscotch Candy recipe, a timeless treat that masterfully blends rich, buttery flavors with a hint of warm caramel sweetness. Crafted with simple, wholesome ingredients like golden syrup, light brown sugar, and creamy butter, this indulgent confection is brought to life with the perfect touch of vanilla and a pinch of salt to balance the sweetness. Utilizing a classic candy-making technique, this recipe ensures that your butterscotch achieves the ideal firm-ball texture for a soft, melt-in-your-mouth bite. Follow the step-by-step instructions to create a batch of homemade candy that's perfect for gifting, snacking, or as an after-dinner indulgence. With minimal prep time and a shelf life of up to two weeks, this traditional recipe is a must-try for candy lovers and anyone looking to explore a taste of Scotland's culinary heritage!
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Recipe Information
Ingredients
- 120 grams Unsalted butter
- 200 grams Light brown sugar
- 2 tablespoons Golden syrup
- 120 milliliters Heavy cream
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
Line an 8x8-inch square baking pan with parchment paper, leaving enough overhang on the sides to easily lift the candy out once it has set.
In a medium, heavy-bottomed saucepan, melt the butter over low heat, stirring continuously to prevent it from browning.
Add the light brown sugar, golden syrup, heavy cream, and salt to the melted butter. Stir the ingredients together until fully combined.
Increase the heat to medium and bring the mixture to a gentle boil. Attach a candy thermometer to the pan, ensuring the tip does not touch the bottom of the pan.
Allow the mixture to cook, stirring occasionally, until it reaches 250°F (120°C) on the candy thermometer. This is the firm-ball stage, which will give the butterscotch its ideal texture.
Once the desired temperature is reached, remove the pan from the heat and stir in the vanilla extract. Be cautious, as the mixture will bubble slightly when the vanilla is added.
Carefully pour the hot mixture into the prepared baking pan, spreading it evenly with a spatula.
Allow the candy to cool at room temperature for about 2 hours, or until it is fully set and firm to the touch.
Once hardened, remove the candy from the pan using the parchment paper overhang. Cut it into small squares or pieces with a sharp knife.
Store the butterscotch candy in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
2156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.9 g | 183% | |
| Saturated Fat | 84.0 g | 420% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2497 mg | 109% | |
| Total Carbohydrate | 234.5 g | 85% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 234.5 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 305 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
