Traditional Scottish Butterscotch Candy

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 2 1/2 cups granulated sugar
• 2/3 cup water
• 3/8 cup sweet butter
• 1 teaspoon lemon juice
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon vanilla extract
• oil, for greasing a baking pan

Recipe

• 1 well oil an 11" x 7" shallow baking tin pan. put the water and lemon juice in a heavy-based saucepan and heat until slightly warm.
• 2 stir in the sugar and continue to heat gently, stirring with a wooden spoon, until all the sugar has been thoroughly dissolved. don't allow it to boil.
• 3 stir in the cream of tartar and bring to the boil to 242f on a sugar thermometer (or until a teaspoon ful of the mixture forms a soft ball when it is dropped into a cup of cold water).
• 4 remove from the heat and beat in the butter. return to the heat and boil to 280f or when a teaspoon of the mixture forms a thin thread when dropped into a cup of cold water. (the thread will bend and break when pressed between the fingers)
• 5 remove from the heat and beat in the vanilla extract. pour into the oiled tin and leave until it is almost set.
• 6 then mark into small rectangles with a knife.
• 7 when it is competely set, break into pieces and store in an airtight container.