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Butterscotch
Butterscotch sweets
TypeConfectionery
Place of originEngland
Region or stateDoncaster, Yorkshire
Main ingredientsBrown sugar, butter
  •   Media: Butterscotch

Butterscotch is a type of confection whose primary ingredients are brown sugar and butter. Some recipes include corn syrup, cream, vanilla, and salt. The earliest known recipes, in mid-19th century Yorkshire, used treacle (molasses) in place of, or in addition to, sugar.

Butterscotch is similar to toffee, but the sugar is boiled to the soft crack stage, not hard crack.[1] Often credited with their invention, S. Parkinson & Sons of Doncaster made butterscotch boiled sweets and sold them in tins, which became one of the town's best-known exports.[2] They became famous in 1851 after Queen Victoria was presented with a tin when she visited the town.[3] Butterscotch sauce, made of butterscotch and cream, is used as a topping for ice cream (particularly sundaes).

The term "butterscotch" is also often used more specifically for the flavour of brown sugar and butter together, even if the actual confection butterscotch is not involved, such as in butterscotch pudding (a type of custard).

Etymology

[edit]

Food historians have several theories regarding the name and origin of this confectionery, but none is conclusive. One explanation is the meaning "to cut or score" for the word "scotch", as the confection must be cut into pieces, or "scotched", before hardening.[4][5] Alternatively, the "scotch" may derive from the word "scorch".[6] In 1855, F. K. Robinson's Glossary of Yorkshire Words explained Butterscotch as "a treacle ball with an amalgamation of butter in it".[7]

History

[edit]
Butterscotch sweets (top row second from left) sold in a shop in Rye, East Sussex, England

Early mentions of butterscotch associate the confection with Doncaster in Yorkshire. An 1848 issue of the Liverpool Mercury gave a recipe for "Doncaster butterscotch" as "one pound of butter, one pound of sugar and a quarter of a pound of treacle, boiled together" (500 g each of butter and sugar and 125 g treacle).[8]

By 1851, Doncaster butterscotch was sold commercially by rival confectioners S. Parkinson & Sons (the original Parkinson recipe is still made today[disputed – discuss][9]), Henry Hall, and Booth's via agents elsewhere in Yorkshire.[10][11][12] Parkinson's started to use and advertise the Doncaster Church as their trademark.[13] It was advertised as "Royal Doncaster Butterscotch", or "The Queen's Sweetmeat", and said to be "the best emollient for the chest in the winter season".[14] Parkinson's Butterscotch was by appointment to the royal household and was presented to the Princess Elizabeth, then the Duchess of Edinburgh, in 1948[15] and to Anne, Princess Royal in 2007.[16] In the late 19th and early 20th centuries, the British sweet became popular in the U.S.[17]

Packaging and products

[edit]
A butterscotch sundae

Butterscotch is often used as a flavour for items such as dessert sauce, ice-cream, pudding, and biscuits (cookies). To that end, it can be bought in "butterscotch chips" made with hydrogenated (solid) fats to be similar for baking use to chocolate chips.

Also, individually wrapped, translucent yellow hard candies (butterscotch disks) are made with an artificial butterscotch flavour. In addition, butterscotch-flavoured liqueur is in production.

Sauce

[edit]

Butterscotch sauce is made of brown sugar cooked to 240 °F (116 °C) mixed with butter and cream.[18]

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Butterscotch

View on Grokipedia
from Grokipedia
Butterscotch is a prepared by and , often with additional ingredients such as , , salt, or , to create a , , or flavoring with a rich, molasses-tinged taste. Unlike , which typically involves caramelized with water or , butterscotch relies on for its distinctive depth and for a nutty undertone from the during cooking. The term "butterscotch" first appeared in 1817 in , , , where confectioner Parkinson began producing the treat, initially known as "buttery brittle ," and later received a Royal Seal of Approval for its export. The of "scotch" remains debated: it may derive from "scorch," referring to the high-heat cooking process; "scotching," meaning to score or cut the warm candy into pieces; or even a nod to Scottish origins, though evidence points firmly to English invention. Historically a hard-boiled sweet sold in tins by Parkinson's firm, butterscotch evolved into a versatile flavoring in the , particularly in the United States since the , where it became popular in desserts like puddings, pies, sauces for sundaes, and baked goods such as cookies and brownies. Traditional recipes, such as those from the , often incorporated (molasses) alongside and , boiled to the hard-crack stage for or softened with cream for sauces. Today, it remains a staple in and culinary applications, prized for its comforting, toffee-like profile.

Etymology and History

Etymology

The term "butterscotch" refers to a confection made primarily from and , with its etymology remaining a subject of debate among linguists and food historians. The word first appears in print in 1847, in a British advertisement in The Lady’s Newspaper, describing a hard candy produced in , . This early usage is closely associated with confectioner Samuel Parkinson of Doncaster, who claimed to have begun producing the candy in 1817 under the name, though contemporary records confirming the exact date are scarce and the earliest verifiable evidence dates to the 1840s. The "scotch" element in "butterscotch" has prompted several disputed derivations, none definitively proven. One prominent theory posits that it derives from "scotching," an term meaning to score or cut the hot batch into pieces to facilitate breaking after cooling, a step integral to traditional preparation. An alternative suggests "scotch" relates to "scorching," referring to the high-heat cooking process that browns the sugar and imparts the distinctive flavor. A less supported idea links it to , implying a northern British origin, despite the confection's clear English roots in and no evidence of Scottish production in early records. In 19th-century British culinary texts, "butterscotch" evolved beyond to denote a flavor profile or , often used in desserts and distinct from denser s or smoother caramels due to its butter-forward, scorched-sugar taste. This usage, appearing in recipes from the 1850s onward, emphasized its role as a versatile sweetening agent rather than a rigid confection type, setting it apart in nomenclature from related sugar-based treats.

Origins and Development

Butterscotch originated in , , , where confectioner Samuel Parkinson is credited with inventing it in 1817 as a known as "butterscotch lozenges," initially called buttery brittle . Parkinson's company, S. Parkinson & Sons, quickly gained prominence by producing these boiled sweets in tins, which earned a Royal Warrant for supplying the and became a hallmark of local . Mid-19th-century recipes for butterscotch typically involved boiling , , and () to the hard crack stage to achieve the desired brittle texture. A specific example appeared in an 1848 issue of the Liverpool Mercury, directing the combination of one pound of , one pound of , and a quarter pound of boiled together until ready to set. This development coincided with the 19th-century British boom, driven by falling prices from expanded imports and industrialization, which made such treats more accessible and spurred innovation in candy production. Butterscotch reached America in the late , evolving from a into a versatile flavored sauce that became a staple at soda fountains for toppings on ice creams and sundaes. By the early 1900s, it had been commercialized in the U.S. through widespread production of candies and syrups, further popularized in the 1950s as a key flavor in desserts like .

Composition and Preparation

Ingredients

Butterscotch is fundamentally composed of two primary ingredients: unsalted and . The butter serves as the fat base, contributing creaminess and a rich, nutty undertone when browned during preparation. Brown sugar, which includes , provides the signature deep, caramelized flavor and golden color, largely resulting from the between its reducing sugars and in the butter. In some traditional formulations, dark or may substitute for or supplement to intensify the color and enhance the molasses notes. Optional additions include or , which soften the texture by introducing and solids, for added aromatic depth, and a pinch of salt to balance the sweetness. What distinguishes butterscotch from similar confections is its reliance on , in contrast to , which uses white granulated for a cleaner, less complex sweetness. Unlike softer butterscotch sauces, which incorporate or solids for a smoother profile, hard butterscotch is typically made solely from and without these additions, akin to in basic composition but distinguished by its preparation technique. In modern and commercial versions, plant-based butters made from oils like or replace to create vegan alternatives, while artificial flavorings mimic the traditional taste in processed candies. Nutritionally, butterscotch is predominantly carbohydrates, comprising approximately 90% of its content by weight due to the high proportion.

Making Butterscotch Candy

The production of traditional hard butterscotch candy involves cooking a mixture of , sugars, and sometimes or to the hard crack stage, followed by rapid cooling and scoring to form brittle pieces. This method yields a glossy, amber-colored confection with a rich, caramelized flavor derived from the browning of sugars. To begin, combine and in a heavy-bottomed saucepan over medium , stirring until the butter melts and the mixture is fully incorporated. Additional , , and a small amount of or may be added to enhance smoothness and prevent graininess from sugar during cooking. Once , cease stirring to avoid introducing air bubbles or seed crystals that could lead to a gritty texture, and continue heating until the mixture reaches 300-310°F (149-154°C), the hard crack stage as measured by a . This temperature evaporates excess moisture, creating an amorphous, glass-like solid upon cooling. Essential equipment includes a reliable to monitor precisely, as even slight variations can alter the candy's hardness or flavor. A heat-resistant slab, greased sheet, or mat serves as the cooling surface to facilitate even distribution. Immediately after reaching the target , pour the hot mixture onto the prepared surface in a thin sheet, allowing it to cool slightly but remain pliable. The distinctive "scotching" technique follows, where the semi-warm candy is scored into rectangles or squares using a sharp or pizza wheel, typically cutting halfway through the thickness. This step, derived from the term "scotch" meaning to cut or score, prevents shattering and ensures clean breaks once fully cooled to , usually after 30-60 minutes. After complete cooling, snap along the scored lines and wrap individual pieces in wax paper or to maintain freshness and prevent sticking. Safety is paramount, as molten sugar at 300°F can cause severe burns; use protective gloves and keep a bowl of ice nearby for immediate treatment of splashes. For production, recipes scale to small batches of 1-2 cups of , relying on manual stirring and pouring, which requires careful attention to avoid overcooking that imparts bitterness from excessive . Industrial methods, by contrast, employ large-scale copper kettles or continuous cookers for batches exceeding hundreds of pounds, often incorporating to reduce cooking time and preserve flavor, followed by automated pulling machines to aerate and form ropes before cutting and wrapping on conveyor lines. is more routinely used in both settings to inhibit , though cooks may omit it for a purer at the risk of texture issues. Common pitfalls include undercooking, resulting in sticky rather than brittle , or humidity during cooling, which can cause softening; storing in airtight containers mitigates the latter.

Preparing Butterscotch Sauce

Butterscotch sauce is prepared by adapting the core elements of butterscotch candy—primarily butter, brown sugar, and cream—into a pourable liquid form through lower-temperature simmering rather than high-heat boiling. The standard stovetop method begins by melting unsalted butter in a heavy-bottomed saucepan over medium heat, followed by incorporating packed dark brown sugar and a pinch of salt to form a smooth base. Heavy cream is then added, and the mixture is brought to a gentle boil, simmering for 5 to 10 minutes while stirring constantly until it thickens to coat the back of a spoon. After removing from heat, the sauce cools slightly before whisking in vanilla extract for added depth. To control thickness and ensure pourability, recipes often include a small amount of or water during the initial mixing stage, which prevents and maintains a silky texture without excessive firmness. For home cooks, a quick variation simplifies the process: combine , , and in a microwave-safe bowl, heat in 1-minute intervals on high power while stirring, and cook for a total of 3-4 minutes until bubbling and thickened, then stir in . In professional settings, emulsion techniques emphasize gradual incorporation of warmed into the butter-sugar base over low heat, using vigorous whisking to create a stable, glossy that avoids separation. Flavor enhancements elevate the sauce for gourmet applications, such as infusing bourbon during the simmering phase for a boozy, oaky note that complements the caramelized sugars. Similarly, finishing with flaked balances the sweetness and adds a subtle crunch. Once prepared, the sauce should be stored in an airtight container in the , where it remains pourable for up to 2 weeks; gently reheat over low heat or in short microwave bursts before use to restore fluidity.

Varieties and Uses

Confectionery Forms

Butterscotch is most commonly produced in forms, including drops, discs, and lozenges, which reflect its traditional British origins as a boiled sugar confection. These shapes allow for easy portioning and consumption, with the hard texture achieved through rapid cooling of the sugar-butter mixture to prevent . Softer variations of butterscotch exist, such as fudge-like or chewy types, which incorporate additional cream or other stabilizers to achieve a pliable consistency while retaining the signature caramelized flavor. Butterscotch chips represent a modern soft form designed specifically for , where they melt smoothly into batters or doughs without fully dissolving. These chips were popularized in the mid-20th century as a convenient for American desserts. Historically, in the , butterscotch was typically made in large hand-scored slabs, where the hot was poured onto flat surfaces and cut into irregular pieces using a sharp tool or wire, a process known as "scotching" that gave the confection its name. This method, dating back to the early 1800s in , emphasized artisanal craftsmanship and resulted in uneven, rustic shapes suited for sharing. In contrast, contemporary butterscotch candies are often machine-molded into uniform drops or discs, enabling mass production and consistent sizing for commercial distribution. The low moisture content of hard butterscotch varieties contributes to their shelf-stable qualities, allowing storage at for up to a year without spoilage. Packaging often features individual wrappers for these pieces, which preserve freshness, prevent sticking, and facilitate portability in bulk formats like bags or jars. This wrapping approach has become standard since the early to extend longevity in retail settings.

Culinary Applications

Butterscotch plays a prominent role in a variety of desserts, where its rich, caramel-like flavor enhances creamy and textured components. In puddings, butterscotch is incorporated by cooking and into a base, resulting in a silky, comforting treat that has been a staple in American home cooking since the early . , a Southern and Midwestern classic, features a filling made from , , and thickened with cornstarch or eggs, often topped with ; its origins trace to an accidental overcooking of a in around 1901–1904, transforming a mishap into a beloved regional . For ice creams, butterscotch appears as a flavoring in swirls or standalone scoops, popularized in the mid-20th century through soda fountains where it was drizzled over bases in sundaes, as seen in recipes calling for butterscotch dressing with nuts. These applications highlight butterscotch's versatility in creating indulgent, layered sweets. In baked goods, butterscotch morsels—small chips of the hardened confection—are folded into doughs to add bursts of flavor and chewiness. Cookies, such as varieties, often pair morsels with oats for a hearty texture, while cookies incorporate them alongside semisweet for a balanced sweet-salty profile; this combination has been a standard in American since the mid-20th century. Brownies benefit from butterscotch through blondie-style bases where morsels melt into the batter, or by mixing them with nuts like pecans for added crunch, yielding chewy bars that emphasize the flavor's nutty undertones without overpowering the . Butterscotch extends to beverages, infusing both sweet and savory elements. In flavored coffees, it is added via syrups or liqueurs like butterscotch , creating warm, dessert-like drinks such as a butterscotch , where the flavor complements espresso's bitterness. Cocktails frequently feature butterscotch in creamy mixes, exemplified by the Butterscotch White Russian, which blends schnapps with , coffee liqueur, and milk for a smooth, indulgent sip popularized in the late . Savory applications include glazes for meats, where a reduced butterscotch sauce—made from , , and —is brushed onto or , providing a caramelized crust with subtle sweetness that balances rich proteins, as in recipes pairing it with mustard for tang. Global adaptations showcase butterscotch's integration into diverse culinary traditions, often with innovative twists. In Asian fusion desserts, it appears in , an Indian rice pudding flavored with butterscotch essence and topped with praline, blending the confection's warmth with and nuts for a festive treat. Southeast Asian influences emerge in bars combining butterscotch with pandan leaf for an aromatic, chewy confection reminiscent of traditional Hawaiian but with tropical notes. Japanese elements feature in butterscotch sauces over , where the from white miso enhances the depth, creating a harmonious sweet-savory fusion. Vegan versions substitute for in puddings and sauces, yielding creamy textures while maintaining the signature profile, as seen in recipes using evaporated and plant-based butter.

Commercial and Cultural Aspects

Packaging and Products

In the , butterscotch confections in Britain were commonly packaged in tin boxes, a practice highlighted by the 1851 presentation of a tin from S. Parkinson & Sons of to during her visit to the town, which boosted the candy's popularity. Brands like Callard & Bowser further popularized tin packaging with their distinctive rectangular boxes for butterscotch tablets, maintaining this format into the early . The brought innovations in butterscotch packaging, notably the adoption of wrappers for improved moisture resistance and visibility. Moisture-proof , developed by in 1927, became a staple for hard candies, including butterscotch rolls from producers like , which used cellophane button-wraps to encase pieces in rolls of eight. This shift enhanced and appeal in retail settings, evolving from tins to more flexible, transparent materials. Major commercial brands dominate the butterscotch market today. , produced by Storck, offers butterscotch-flavored hard caramels in various formats, including individually wrapped pieces in bags ranging from 1.8 oz to 30 oz, emphasizing a creamy butter profile. Hershey's markets butterscotch chips as a , available in bulk 8.25 lb boxes or 11 oz bags, with a rich, sweet flavor derived from sugar, nonfat milk, and hydrogenated vegetable oils. In the United States, where production is prominent, Mrs. Richardson's leads with its butterscotch in 17 oz glass jars, featuring a thick, creamy texture without or artificial flavors. Butterscotch products span diverse lines to meet consumer preferences. Bulk bins in grocery stores often stock unwrapped or minimally packaged discs, including sugar-free variants using isomalt and sucralose for diabetic-friendly options. Health-focused low-sugar formulations, such as Werther's sugar-free hard caramels sweetened with alternatives like maltitol, address dietary trends. Export markets thrive through global brands, with Hershey's and Werther's distributing to over 100 countries, adapting packaging for international regulations like recyclable formats in Europe. The U.S. confectionery industry, encompassing butterscotch items, reached a market value of $54 billion in 2024, with production volumes supporting an estimated annual output of billions of pounds across categories like hard candies and toppings. Sustainability efforts in have accelerated, with brands shifting to recyclable materials such as paper-based wrappers and mono-materials to minimize use and , aligning with consumer demand for eco-friendly options. Innovations include compostable alternatives for hard candies, reducing waste in bulk and individual .

Cultural Significance

Butterscotch holds a prominent place in cultural , particularly evoking memories of mid-20th-century American diners where it featured prominently in creamy puddings, sundaes, and milkshakes as a quintessential comfort flavor. In British , it represents a classic sweet tied to everyday indulgences, often recalled in personal anecdotes of childhood treats. Its appearances in media further cement this sentimental value, and the butterbeer in J.K. Rowling's series, inspired by a less-sickly version of butterscotch for a whimsical, nostalgic drink. Butterscotch symbolizes English heritage, originating from in , making it an icon of northern English confectionery traditions. In the United States, it embodies during holidays and gatherings, celebrated annually on National Butterscotch Day (September 19), which underscores its role as a soothing, family-oriented reminiscent of domestic bliss. In contemporary culture, butterscotch is experiencing a revival within craft scenes, where artisans reimagine it in innovative forms like layered bars and infused lattes to appeal to modern palates seeking retro flavors. perceptions acknowledge its high caloric density from and , yet note potential benefits from the in , which provides antioxidants that may combat when consumed in moderation. Adaptations for vegan and allergen-free diets have proliferated, using plant-based butters and milks to recreate its rich profile, broadening its accessibility in inclusive culinary trends. Compared to , butterscotch occupies a more niche, retro position in pop culture, often viewed as an "earthy cousin" with a simpler, nostalgic charm derived from brown sugar's notes, while 's smoother, ubiquitous presence dominates contemporary desserts and . This distinction positions butterscotch as a symbol of bygone eras, evoking vintage Americana and British simplicity over 's global, versatile allure.

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