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Butterscotch Candy Recipe

Old Fashioned Candy Recipes To Make Butterscotch Candy

Select a vintage butterscotch candy recipe and make a plateful of butterscotch candies that are so good tasting, they will simply melt in your mouth. These homemade candies are easy to make and have a long history. Butterscotch, seen as "Butter Scotch" in the old cookbooks, had its origin in Doncaster, England.

Samuel Parkinson began making his famous butterscotch candy in 1817, and Parkinson's Butterscotch became one of Doncaster's main attractions until it stopped production in 1977. A Doncaster couple resurrected the original recipe for butterscotch candy in 2003, and Parkinson's Doncaster Butterscotch Ltd. now sells its confection worldwide.

It is believed that the "scotch" part of the name is not derived from Scotland at all, but from the word "scorch," as the sugar mixture is heated to the soft crack stage at a fairly high temperature. Or, perhaps even likelier, the "scotch" could be derived from the fact that the candy is traditionally "scotched" or scored and cut into pieces, just before hardening.

Butterscotch Candy Recipe

This recipe for butterscotch candy is taken from "The White House Cook Book" by Hugo Ziemann, Steward of the White House, and Mrs. F. L. Gillette, a celebrated 19th-century cookbook author, published by The Saalfield Publishing Company, New York, in 1913.

Three cupfuls of white sugar, half a cupful of water, half a cupful of vinegar or half a teaspoonful of cream of tartar, a tablespoonful of butter, and eight drops of extract of lemon.

Boil without stirring till it will snap and break. Just before taking from the fire, add a quarter of a teaspoonful of baking soda, pour into well-buttered biscuit tins, a quarter of an inch thick. Mark off into inch squares when partly cold.

Butterscotch Candy Recipe

This old fashioned butterscotch recipe is taken from the book "Aunt Babette's Cook Book, Foreign and Domestic Receipts for the Household" by Aunt Babette, published by Bloch Publishing and Printing Company, Chicago, in 1889.

Boil one pound and a half of coffee sugar (white, but not granulated), half a cup of sweet butter, half a teaspoonful of cream of tartar, and just enough water to dissolve the sugar. Boil without stirring until it will break easily when dropped into cold water. When done add one teaspoonful of lemon juice, or ten drops of extract. Pour into well-greased pans, and when almost cold mark into small squares.

Butterscotch Candy RecipeThis Fanny Farmer recipe is taken from "The Boston Cooking-School Cook Book" by Fannie Merritt Farmer, Principal of the Boston Cooking School, published by Little, Brown and Company, Boston, circa 1916.

1 cup sugar, 2 tablespoons vinegar, 1/4 cup molasses, 2 tablespoons boiling water, 1/2 cup butter. Boil ingredients together until, when tried in cold water, mixture will become brittle. Turn into a well-buttered pan; when slightly cool, mark with a sharp-pointed knife in squares. This candy is much improved by cooking a small piece of vanilla bean with other ingredients.

Butterscotch Candy Recipe
This vintage butter scotch recipe is taken from the "Second Edition of The Neighborhood Cookbook" published by the Council of Jewish Women, Portland, in 1914.

Two cups brown sugar, one-half cup butter, one-half cup water. Boil all together until a little poured in cold water will form a hard ball. Stir constantly to prevent burning. Pour into buttered pans one-quarter inch thick. When cool mark in squares.

Enjoy trying an old fashioned butterscotch candy recipe tonight. Butterscotch candy tastes so good.

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