Name: Butterscotch
Cook time: 25 min
Total time: 25 min
Ingredients: 2 cup (440g) caster (superfine) sugar; 1/3 cup (80ml) water; 2/3 cup (230g) glucose syrup; 125 gram (4 ounces) unsalted butter, chopped

Ingredients

2 cup (440g) caster (superfine) sugar

1/3 cup (80ml) water

2/3 cup (230g) glucose syrup

125 gram (4 ounces) unsalted butter, chopped

Method

1.Grease 19cm x 29cm slice pan; line base with baking paper, extending paper 5cm over long sides.

2.In medium heavy-based saucepan, combine sugar, water and glucose; stir over heat, without boiling, until sugar is dissolved.

3.Bring to boil; boil, uncovered, about 15 minutes or until mixture is golden brown (150ºC/350°F on a sugar thermometer).

4.Remove pan from heat; allow bubbles to subside. Add butter; stir gently until smooth. Pour into slice pan; stand 10 minutes. Using greased metal spatula, mark butterscotch into squares.

5.Cool butterscotch at room temperature. When cold, break into pieces.

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