Old English Butterscotch

Old English Butterscotch recipe – the best butterscotch I’ve ever tasted made from a recipe from 1934. Crush it onto the top of ice-cream for a special treat, dip it in chocolate or eat it as it is!


1lb or 450 gm of raw sugar (also known as demarara sugar, turbinado sugar, natural brown or light brown sugar)

3/4 US cup or 180ml of water

a pinch of cream of tartar OR 1tsp of white vinegar

4 oz or 120 gm of butter

4 tbsp of cream (or 3tbsp if you’re using an Australian 20 ml tablespoon)


Cover a baking tray with foil and spray lightly with cooking oil (not olive oil,  it will make it taste funky).

Heat the sugar and water over a low heat until the sugar has dissolved and bring to the boil.

Add a pinch of cream of tartar or a teaspoon of white vinegar and stir in.

Heat until it reaches hard crack stage, which is 150 degrees C or 302 degrees F.

When it reaches hard crack stage add the butter and cream and stir in.

Pour quickly into your tray. I was a bit slow in the video, which is why there is a grainy look on top where it had started to cool down.

Leave until it starts to set and score some lines in it where you want to break it later.

Leave overnight to cool, break into squares and enjoy!