Butterscotch Sweets

One of my new years resolutions was to try master some new baking techniques. One of the techniques I wanted to be be more confident at is making toffee/caramel/sweets etc. I've always found it a bit daunting watching sugar boil away on the stovetop, but with a bit of practice I am hoping it won't be such a scary thing.



The book below was given to me from one of my lovely lady friends a few years ago and I always loved looking at the pretty pictures, but I had never actually tried anything. I have one excuse for not trying any of these recipes sooner and that's because its an Australian cookbook and a number of recipes use copha. I'm not sure if there is an UK equivalent, I am sure there is one, so if you know what it is, please let me know and I'll stop making excuses. 

I found this butterscotch recipe easy to make. There was just a lot of waiting for my thermometer to start beeping when it hit the right temperature. The only thing I realised I didn't have enough of were moulds. Luckily I had these Ikea silicone ice trays prepared just in case, as you have to be quick when its ready to come off the stove as it starts to set.

Butterscotch Sweets

Ingredients

2 cups caster sugar

2/3 cup thickened cream (double-cream)

2/3 cup of water

1/4 teaspoon cream of tartar

6 tablespoons unsalted butter, cut into small pieces

Lightly grease a couple of chocolate moulds (enough to hold about 20 sweets).

In a large, heavy-based saucepan over low heat, mix cream, sugar and water and keep stirring until sugar dissolves.

Add cream of tartar.

Increase the heat to medium and without stirring, boil mixture until it reaches 115°C. Add the chopped butter and boil until mixture reaches 135°C. Stir mixture occasionally.

Quickly drop teaspoon size drops of the mixture into the moulds. Set at room temperature in a dry, cool place for 45 minutes. Turn out of moulds and store in an airtight container.

Happy Baking x