📝 About This Recipe
True butterscotch is a masterpiece of caramelization, distinct from caramel through its soulful use of dark brown sugar and a generous hand of butter. This recipe creates a brittle, glass-like confection that melts into a rich, smoky, and buttery indulgence on the tongue. Infused with real vanilla bean and finished with a whisper of sea salt, it captures the nostalgic essence of a Victorian-era sweet shop.
🥗 Ingredients
The Sugar Base
- 2 cups Dark Brown Sugar (packed firmly for deep molasses flavor)
- 1/2 cup Granulated White Sugar (helps with structural stability)
- 1/2 cup Light Corn Syrup (prevents unwanted crystallization)
- 1/2 cup Water (filtered is best)
The Fat & Flavor
- 1 cup Unsalted European-style Butter (2 sticks, cut into 1-inch cubes)
- 1/2 teaspoon Kosher Salt (to be cooked into the base)
- 1 tablespoon Vanilla Bean Paste (or the seeds of one whole vanilla bean)
- 1/4 teaspoon Cream of Tartar (an extra insurance policy against graininess)
The Finish
- 1 teaspoon Maldon Sea Salt Flakes (for topping)
- 1 teaspoon Neutral Oil (for greasing the pan)
👨🍳 Instructions
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1
Prepare your workspace by lightly greasing a 9x13 inch rimmed baking sheet with neutral oil or lining it with a high-quality silicone baking mat. Set it on a heat-proof surface.
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2
In a heavy-bottomed 3-quart saucepan, combine the dark brown sugar, granulated sugar, light corn syrup, water, and cream of tartar.
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3
Place the saucepan over medium heat and stir gently with a heat-resistant spatula until the sugars have completely dissolved and the mixture begins to simmer.
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4
Once simmering, clip a digital candy thermometer to the side of the pan, ensuring the bulb is submerged in the liquid but not touching the bottom of the pot.
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5
Add the cubed butter and kosher salt to the boiling sugar mixture. Stir gently until the butter is fully melted and incorporated.
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6
Stop stirring. Allow the mixture to boil vigorously. You will see the bubbles transition from small and frothy to larger, more viscous bubbles as the water evaporates.
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7
Watch the thermometer closely. You are aiming for the 'Hard Crack' stage, which is between 290°F and 300°F (143°C - 149°C). This usually takes 15-20 minutes depending on your stove.
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8
As the temperature reaches 285°F, the color will darken and the smell will become intensely nutty and toasted. Do not leave the stove at this stage.
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9
Once the thermometer hits exactly 295°F, immediately remove the pan from the heat to prevent burning.
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10
Quickly whisk in the vanilla bean paste. Be careful, as the mixture may bubble up or steam slightly when the extract hits the hot sugar.
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11
Carefully pour the molten butterscotch onto the prepared baking sheet. Do not scrape the very bottom of the pan too aggressively, as there may be burnt bits there.
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12
Tilt the pan slightly to let the candy flow into an even layer about 1/4 inch thick. Let it sit for 2-3 minutes until a slight 'skin' forms on top.
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13
Sprinkle the Maldon sea salt flakes evenly over the surface while the candy is still tacky.
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14
Allow the butterscotch to cool completely at room temperature for at least 2 hours until it is hard and brittle.
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15
Once fully set, lift the sheet of candy and break it into rustic, irregular shards using your hands or the back of a heavy spoon.
💡 Chef's Tips
Always use a heavy-bottomed pot to ensure even heat distribution and prevent the sugar from scorching in hot spots. If you don't have a thermometer, use the 'cold water test': a drop of syrup in ice water should form hard, brittle threads that snap easily. Avoid making candy on a very humid or rainy day, as the sugar will absorb moisture from the air and become sticky. To clean your pot easily afterward, fill it with water and bring it to a boil to dissolve the hardened sugar residue. For a 'Butterscotch Toffee' variation, pour melted dark chocolate over the cooled candy before breaking it into pieces.
🍽️ Serving Suggestions
Serve these shards alongside a glass of peaty Scotch whisky to complement the smoky molasses notes. Crush the smaller bits and sprinkle them over premium vanilla bean ice cream or a salted caramel budino. Package the shards in cellophane bags tied with twine for a sophisticated homemade gift. Pair with a sharp, aged cheddar cheese for an unexpected and delightful sweet-and-savory dessert board. Stir a small piece into a hot cup of black coffee for a meltingly sweet 'butterscotch latte' effect.