Preparation. Butterscotch

Thin caramel flavor, creamy taste unforgettable. Main goodies childhood – a holiday favorite sweets for a penny!


  • baked milk 4% – 500 ml
  • Sugar – 500 g
  • butter – 70 g
  • soda – 2 g
  • Water – 75 ml
  • Citric acid – 1 g


Invert syrup. Heat the water in a saucepan, add sugar, bring to a boil and add citric acid. Cook for about 20 minutes.

Baked milk and sugar, bring to a boil over medium heat, add the baking soda, then pour the invert syrup. Boiled mass over medium heat for 30-40 minutes, stirring constantly under the lid open.

Tip: soda is added to the boiling milk to ensure that it does not curdle during cooking. To keep in shape toffee, cook them with the lid open.

Before you remove from heat candy mass, add the butter to butterscotch were not liquid. Molds for chocolates oil the fill weight of the finished candy. Leave to cool for 1 hour at room temperature, then put 1 hour in the refrigerator.

Tip: butterscotch suitable form of ceramics are not suitable – forms of wood.