Old English Butterscotch Food

OLD ENGLISH BUTTERSCOTCH

Steps:

• 1. LINE COOKIE SHEET WITH FOIL SPRAY WITH NON STICK SPRAY OR BRUSH A LIGHT COAT OF VEGETABLE OIL
• 2. IN A TALL POT ADD SUGAR AND WATER, STIR, TURN ON MED HEAT AND KEEP STIRRING TILL SUGAR IS TOTALLY MELTED AND NO LONGER GRAINY
• 3. BRING TO A BOIL AND ADD CREAM OF TATER (WHICH IS HELPS STOP THE SUGAR TO RETURN TO A GRAIN STATE) STIR TILL WELL MIXED
• 4. PLACE YOUR CANDY THERMOMETER ON THE SIDE OF POT, AND LET BOIL TILL THE TEMPERATURE REACHES 302 DEGREES, IT WILL TAKE UP TO 30 MINUTES, THE SYRUP WILL EXPAND DURING COOKING THAT'S WHY THE TALL POT IS NEEDED
• 5. WHEN THE TEMPERATURE IS REACHED TURN OFF AND ADD BUTTER AND CREAM STIR TILL WELL MIXED
• 6. POUR ONTO LINED PAN AND TILT THE PAN TILL FULLY COVERED LET STAND A MINUTE OR SO AND THEN SLICE INTO SQUARES, LET FULL COOL IN FRIDGE ENJOY!

OLD-FASHIONED BUTTERSCOTCH PUDDING

Steps:

• Combine cream, milk and brown sugar in heavy medium saucepan. Whisk over medium-high heat until sugar dissolves. Set aside. Combine 3/4 cup sugar and 1/4 cup water in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
• Slowly pour cream mixture into caramel (mixture will bubble vigorously). Bring to boil, whisking frequently to dissolve any caramel bits. Remove from heat.
• Beat yolks in large bowl. Whisk in caramel mixture. Stir in vanilla and salt. Strain custard. Skim any air bubbles from surface. Refrigerate custard until cold, about 3 hours.
• Preheat oven to 350°F. Divide custard among six 3/4-cup custard cups. Place cups in roasting pan. Add enough hot water to pan to come halfway up sides of cups. Bake pudding until set in center, about 45 minutes. Remove cups from pan. Cool at room temperature 2 hours. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.)

DOUBLE BUTTERSCOTCH COOKIES

Steps:

• In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well. Stir in toffee bits and pecans. , Shape into three 14-in. rolls (mixture will be slightly crumbly); wrap each in plastic. Refrigerate for 4 hours or until firm., Unwrap and cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° until lightly browned, 9-11 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.