Butterscotch sweets

This makes a hard butterscotch candy that you can make in to sweets or set on a try and give a bash with a hammer and break up . If you let it cool a little and work quickly you can from it in to actual hand made sweets.  Personally, I like to set it and break it up with a hammer.

The ingredients you will need are

500g/1lb 2oz granulated sugar

150ml/ 5floz cream

150ml/5floz water

1/8 tsp cream of tartar

6 tbsp butter, cut into small pieces

1/2 tsp vanilla extract

Get you sugar water and cream in a saucepan over a low heat to melt the sugar then add the cream of tartar.  Then turn up the heat and bring it to the boil.  What you are looking for is a softball sate of sugar boiling so the temperature needs to be about 116c/225f then add the butter.  Now keep boiling until you get 134c/255f soft crack stage.  Once you have got to this you can take the boiling sugar off the stove and add the vanilla.

Now you can pure this on to a lightly greased try or take a spoon and drop small amounts on to a lined baking sheet.  It will from small round sweets and once they have cooled you can roll them by hand or just leave them as discs. Or nock it out of the try and give it a whack with the hammer.

Keep the sweet in a tin and they will keep for two weeks if not longer.