Butterscotch
Try this Butterscotch recipe, or contribute your own.
Suggest a better descriptionStill searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 1 Heaped tsp ground ginger
- 1 Lemon or; juice of
- 7 7/8 oz Butter; creamed
- 2 lb Brown sugar
INSTRUCTIONS
Dissolve sugar in a saucepan. When liquid, add butter and flavouring. Bring to a boil. Stirring constantly, keep gently boiling for 20 minutes or until a little blob hardens when dropped in ice-cold water. Beat well for 5 minutes, pour in a buttered tin. After cooling, score into squares with a knife. When set, tap the bottom with a rolling pin to break into pieces. Makes about 2 lbs. NOTES : As noted in the Foreword, Scots are arguably the worlds greatest candy eaters, with hundreds of recipes and thousands of variations on them. Butterscotch is world-famous.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (1119g) | ||
| Recipe Makes: 1 servings | ||
|
|
||
| Calories: 3405 | ||
| Calories from Fat: 0 (0%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 250.9mg | 9 % | |
| Potassium 1191.7mg | 31 % | |
| Total Carbohydrate 878.9g | 258 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 878.9g | ||
| Protein 1.1g | 2 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 3405
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
MORE IDEAS
REVIEWS
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.