Butterscotch

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Butterscotch is a type of candy whose main ingredient is sugar and cocoa butter, but other ingredients are part of some recipes, such as corn syrup, cream, vanilla, and salt. The earliest known recipes, in the mid-19th century Yorkshire, used mash (molasses) in place or beside sugar.

Butterscotch is similar to toffee, but for butterscotch, the sugar is boiled to a soft cracking stage, not cracked as hard as toffee. Often credited with their discovery, Parkinson Doncaster baked butterscotch stew and sold it in a tin, which became one of the city's most famous exports. They became famous in 1851 when Queen Victoria was given a can when she visited the city. Butterscotch sauce, made from butterscotch and cream, is used as a topping for ice cream (especially sundaes).

The term butterscotch is also often used more specifically from the taste of brown sugar and butter together even if the actual butterscotch confection is not involved, as in the butterscotch pudding.

Video Butterscotch

Etymology

Food historians have several theories about the name and origin of this candy, but nothing conclusive. One explanation is the meaning of "to cut or score" to the word "scotch", because the confection must be cut into pieces, or "scotched", before it hardens. Another idea is that it comes from association with Scotland. It is also possible that the "scotch" part of his name comes from the word "scorch". In 1855, F. K. Robinson Words List of Yorkshire describes Butterscotch as "treacle ball with melting butter in it".

Maps Butterscotch

History

Early mentions butterscotch associate confection with Doncaster in Yorkshire. An 1848 edition of Liverpool Mercury provides a recipe for "Doncaster Butterscotch" as "a pound of butter, a pound of sugar and a quarter pound of puffed, boiled together" (450 g each butter and sugar and 110 g treacle ).

In 1851, Doncaster butterscotch was sold commercially by rival seller S. Parkinson & amp; Children (still traded as Parkinson's), Henry Hall, and Booth, all Doncaster, through agents elsewhere in Yorkshire. Parkinson began to use and advertise Doncaster Church as their hallmark. It is advertised as "Royal Doncaster Butterscotch", or "The Queen's Sweetmeat", and is said to be "the best emollient for chest in winter". Parkinson Butterscotch was by appointment to the royal household and presented to Princess Elizabeth, then Duchess of Edinburgh, in 1948 and to Anne, the Royal Princess in 2007. In the late 19th and early 20th centuries, English sweet drinks became popular in the US.

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Packaging and products

Butterscotch is often used as a flavor for items such as sauce cover, pudding, and biscuits (cake). For that, it can be purchased in "butterscotch chips", made with hydrogenated fat (solid) so it is similar to baking for chocolate chips. There are also translucent translucent buttercotch cands with artificial butterscotch flavor, which is not the same as the actual butterscotch. In addition, liquor flavor butterscotch in production.

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Sauce

Butterscotch sauce made from brown sugar cooked to 240Ã, Â ° F (116Ã, Â ° C) mixed with butter and cream.

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See also

• Caramel

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References

Source of the article : Wikipedia