butterscotch

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.{{cite web|url=http://www.baking911.com/candy/butterscotch.htm |title=Maple Sugar |publisher=baking911.com |access-date=5 May 2012 |url-status=dead |archive-url=https://web.archive.org/web/20111110095843/http://www.baking911.com/candy/butterscotch.htm |archive-date=10 November 2011 }}{{cite web |url=http://www.elise.com/recipes/archives/007196how_to_make_butterscotch.php |title=Butterscotch Sauce Recipe, How to Make Butterscotch | Simply Recipes |publisher=Elise.com |access-date=5 May 2012 |archive-url=https://web.archive.org/web/20090518185625/http://elise.com/recipes/archives/007196how_to_make_butterscotch.php |archive-date=18 May 2009 |url-status=dead }} Alternatively, the "scotch" may derive from the word "scorch".{{cite news|url=https://www.washingtonpost.com/wp-dyn/content/article/2007/03/06/AR2007030600264.html|title=Sticking With Butterscotch |newspaper=Washington Post |date=7 March 2007 |access-date=10 July 2014}} In 1855, F. K. Robinson's Glossary of Yorkshire Words explained Butterscotch as "a treacle ball with an amalgamation of butter in it"."Butterscotch". Oxford English Dictionary.

File:Rye (15045370394).jpg, England]]

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" ({{convert|1|lb|g|disp=output only|sigfig=1}} each of butter and sugar and {{convert|0.25|lb|g|disp=output only|round=25}} treacle).{{cite news |title=Housewife's Corner |newspaper=Liverpool Mercury |date=1 February 1848 |page=4 |url=http://www.britishnewspaperarchive.co.uk/viewer/bl/0000081/18480201/060/0004 |url-access=subscription}}

By 1851, Doncaster butterscotch was sold commercially by rival confectioners S. Parkinson & Sons (the original Parkinson recipe is still made today{{disputed inline|Still made by Parkinsons "today"|date=December 2023}}{{usurped|1=[https://web.archive.org/web/20071213165122/http://www.doncasterbutterscotch.com/ "Parkinson's Doncaster Butterscotch"]}}. Doncaster Butterscotch.com.), Henry Hall, and Booth's via agents elsewhere in Yorkshire.Sheffield & Rotherham Independent. 20 December 1851.Sheffield & Rotherham Independent. 27 December 1851.Bradford Observer. 21, 1856 Parkinson's started to use and advertise the Doncaster Church as their trademark.[http://paperspast.natlib.govt.nz/cgi-bin/paperspast?a=d&cl=search&d=TO18891130.2.6&srpos=4&e=-------10--1----0doncaster+butterscotch Observer (New Zealand), Volume IX, Issue 570, 30 November 1889, Page 3]. 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".Leeds Mercury. 29 January 1853. Parkinson's Butterscotch was by appointment to the royal household and was presented to the Princess Elizabeth, then the Duchess of Edinburgh, in 1948{{cite web |url=http://www.thestar.co.uk/lifestyle/features/royals_visit_1948_st_leger_1_253568 |title=Royals visit 1948 St Leger – Features |work=The Star |date=29 August 2008 |access-date=5 May 2012 |archive-url=https://web.archive.org/web/20171007220922/http://www.thestar.co.uk/lifestyle/features/royals_visit_1948_st_leger_1_253568 |archive-date=7 October 2017 |url-status=dead }} and to Anne, Princess Royal in 2007.{{cite web |url=http://bestdoncasterairporthotels.co.uk/category/travel |title=travel |publisher=Best Doncaster Airport Hotels |date=5 March 2004 |access-date=5 May 2012 |url-status=dead |archive-url=https://web.archive.org/web/20110411114714/http://bestdoncasterairporthotels.co.uk/category/travel |archive-date=11 April 2011 }} In the late 19th and early 20th centuries, the British sweet became popular in the U.S.{{cite book |last1=Hopkins |first1=Kate| title=Sweet Tooth: The Bittersweet History of Candy |url=https://archive.org/details/sweettoothbitter0000hopk |url-access=registration |date=2012 |publisher=St. Martin's Press |page=[https://archive.org/details/sweettoothbitter0000hopk/page/170 170]}}

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File:Butterscotchsundae.jpg]]

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.

Butterscotch sauce is made of brown sugar cooked to {{convert|240|F}} mixed with butter and cream.Wayne Gisslen, Professional Baking, {{ISBN|1118254368}}, p. 227.

• Blondie (confection)
• Caramel
• Werther's Original

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{{Foods featuring butter}}

{{Traditional British sweets}}

{{Sugar}}

{{portal bar|Food}}

Category:British confectionery

Category:Foods featuring butter

Category:Yorkshire cuisine

Category:Toppings

Category:Candy