Butterscotch
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Butterscotch is a type of confection whose primary ingredients are brown sugar and butter. Some recipes include corn syrup, cream, vanilla, and salt. The earliest known recipes, in mid-19th century Yorkshire, used treacle (molasses) in place of, or in addition to, sugar.
Butterscotch is similar to toffee, but the sugar is boiled to the soft crack stage, not hard crack.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Often credited with their invention, S. Parkinson & Sons of Doncaster made butterscotch boiled sweets and sold them in tins, which became one of the town's best-known exports.<ref>Template:Cite book</ref> They became famous in 1851 after Queen Victoria was presented with a tin when she visited the town.<ref>Template:Cite news</ref> Butterscotch sauce, made of butterscotch and cream, is used as a topping for ice cream (particularly sundaes).
The term "butterscotch" is also often used more specifically for the flavour of brown sugar and butter together, even if the actual confection butterscotch is not involved, such as in butterscotch pudding (a type of custard).
EtymologyEdit
Food historians have several theories regarding the name and origin of this confectionery, but none is conclusive. One explanation is the meaning "to cut or score" for the word "scotch", as the confection must be cut into pieces, or "scotched", before hardening.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Alternatively, the "scotch" may derive from the word "scorch".<ref>Template:Cite news</ref> In 1855, F. K. Robinson's Glossary of Yorkshire Words explained Butterscotch as "a treacle ball with an amalgamation of butter in it".<ref>"Butterscotch". Oxford English Dictionary.</ref>
HistoryEdit
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Early mentions of butterscotch associate the confection with Doncaster in Yorkshire. An 1848 issue of the Liverpool Mercury gave a recipe for "Doncaster butterscotch" as "one pound of butter, one pound of sugar and a quarter of a pound of treacle, boiled together" (Template:Convert each of butter and sugar and Template:Convert treacle).<ref name=LiverpoolMercury>Template:Cite news</ref>
By 1851, Doncaster butterscotch was sold commercially by rival confectioners S. Parkinson & Sons (the original Parkinson recipe is still made todayTemplate:Disputed inline<ref name="doncaster">Template:Usurped. Doncaster Butterscotch.com.</ref>), Henry Hall, and Booth's via agents elsewhere in Yorkshire.<ref name=Sheffield1851a>Sheffield & Rotherham Independent. 20 December 1851.</ref><ref name=Sheffield1851b>Sheffield & Rotherham Independent. 27 December 1851.</ref><ref name=Bradford1856>Bradford Observer. 21, 1856</ref> Parkinson's started to use and advertise the Doncaster Church as their trademark.<ref name=NZObserver>Observer (New Zealand), Volume IX, Issue 570, 30 November 1889, Page 3.</ref> It was advertised as "Royal Doncaster Butterscotch", or "The Queen's Sweetmeat", and said to be "the best emollient for the chest in the winter season".<ref name=Leeds1853>Leeds Mercury. 29 January 1853.</ref> Parkinson's Butterscotch was by appointment to the royal household and was presented to the Princess Elizabeth, then the Duchess of Edinburgh, in 1948<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> and to Anne, Princess Royal in 2007.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> In the late 19th and early 20th centuries, the British sweet became popular in the U.S.<ref>Template:Cite book</ref>
Packaging and productsEdit
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Butterscotch is often used as a flavour for items such as dessert sauce, pudding, and biscuits (cookies). To that end, it can be bought in "butterscotch chips" made with hydrogenated (solid) fats to be similar for baking use to chocolate chips.
Also, individually wrapped, translucent yellow hard candies (butterscotch disks) are made with an artificial butterscotch flavour. In addition, butterscotch-flavoured liqueur is in production.
SauceEdit
Butterscotch sauce is made of brown sugar cooked to Template:Convert mixed with butter and cream.<ref>Wayne Gisslen, Professional Baking, Template:ISBN, p. 227.</ref>
See alsoEdit
ReferencesEdit
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