When something stands the test of time, it does so for a reason. Do you really think that people 100-years from now will be listening to Nicki Minaj or Justin Bieber’s music? We can say with confidence that unless something dramatically shifts, their songs won’t be around like Elvis Presley’s or other 1950s hits are today.
But when it comes to food, people are always looking for the next great thing. That means recipe are recycled, reinvented and changed dozens of times over the years. So, when we stumbled upon this 85-year-old recipe for English butterscotch, we knew we were on to something. Any recipe that can stand the test of time is bound to be good. Why do you think grandma has all the secrets in the kitchen?
If you’ll looking for a great way to make Old English butterscotch look no further than this time-tested recipe from 1934…
With only five ingredients, this butterscotch recipe doesn’t take much to make it. Besides some time and a sense of how to work in the kitchen, you’ll only need:
-about 2 cups of raw sugar
-3/4 cups water
-a pinch of cream of tartar
-4 oz of butter
-4 tbsp of cream
First, cover a baking tray with foil. Then spray it lightly with cooking oil.
TIP: Don’t use olive oil or your butterscotch will acquire a funky taste.
Now heat the sugar and water in a saucepan over low heat. When the sugar has dissolved, bring the mixture to a boil.
Add a pinch of cream of tartar and then stir it into the simple sugar mixture.
TIP: If you don’t have cream of tartar in your kitchen, you can substitute 1 tsp. of white vinegar.
Now heat your sugar until it reaches the “hard crack” stage. What’s that mean? Well it has to reach about 302 degrees Fahrenheit or 150 degrees Celsius. This is the highest temperature you’ll see in a candy recipe. At this high temperature, you’ll have almost no water left, which means it was all boiled out. At this temperature, if you drop some of the molten sugar into cold water, it will form hard, brittle threads, hence the name “hard crack.”
Once your Old English Butterscotch reaches about 302 degrees, it’s time to take the next step.
TIP: If you don’t have a thermometer, lightly boil it for about half an hour and you should reach the hard crack temperature.
Now, carefully add the cubed butter and the heavy cream. Be careful, you don’t want that hot sugar splashing up on your hands. Stir it gently at a moderate pace to keep the syrup in liquid form.
Once it is all mixed up, carefully pour it into your prepared tray.
WARNING: Do not touch or taste until it has cooled down and hardened.
When the Old English butterscotch starts to set, run your knife through it to make it easy to portion out later.
Will you try this old Great Depression recipe for the holidays this year?
Please SHARE YOUR THOUGHTS ABOUT IT in the comments below!