Guide Note

Butterscotch is a concoction utilizing heated syrup with added vanilla, and butter and cream, included as thickening agents.

The mixture is boiled until between 270 and 290 degrees Fahrenheit, known as the "soft crack" stage. If the same mixture is heated another 15-20 degrees it will result in a product with higher sugar concentration, and thus become toffee.

Fast Facts

1. 1817: First documented by Samuel Parkinson
2. Butterscotch pudding a popular dessert for astronauts
3. The word butterscotch is thought to be a derivative of the term "butterscorch," rather than a reference to Scotland

1. Butterscotch Pudding: The pudding is created by adding egg yolks and brown sugar to the original butterscotch ingredients. Brown sugar is heated with milk and cream, and vanilla and eggs are later whisked in. The eggs help create the consistency of pudding.
2. Butterscotch Brownies: To create butterscotch brownies, All Recipes suggests replacing chocolate with vanilla extract and walnuts. Though no milk or cream is used in their recipe, the vanilla will add a butterscotch flavor while keeping the brownie moist and flaky.

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