Food
historians are divided over the name ‘scotched’ meaning ‘cut’ or ‘scored’ as Butterscotch
needs to be cut into pieces before hardening. Others are divided over whether the
buttery treacle ball is a ‘hard’ or ‘soft’ crack as toffee. I was privileged to be shown
a copy of the original recipe from Doncaster’s Archives and made the recipe as
near to the original for a Georgian baking event at Cusworth Hall. It was a great success!
Meryl says : Here are
some more recipes using Doncaster Butterscotch you might like to try. I’m not
promising any medicinal cures but they are certainly tasty!
