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Butterscotch

Butterscotch is a confectionery prepared by boiling brown sugar and butter, often with additional ingredients such as cream, vanilla, salt, or lemon, to create a hard candy, syrup, or flavoring with a rich, molasses-tinged taste.^[1]^[2] Unlike caramel, which typically involves white sugar caramelized with water or cream, butterscotch relies on brown sugar for its distinctive depth and butter for a nutty undertone from the Maillard reaction during cooking.^[2]^[3] The term "butterscotch" first appeared in 1817 in Doncaster, Yorkshire, England, where confectioner Samuel Parkinson began producing the treat, initially known as "buttery brittle toffee," and later received a Royal Seal of Approval for its export.^[1]^[4] The etymology of "scotch" remains debated: it may derive from "scorch," referring to the high-heat cooking process; "scotching," meaning to score or cut the warm candy into pieces; or even a nod to Scottish origins, though evidence points firmly to English invention.^[4]^[1] Historically a hard-boiled sweet sold in tins by Parkinson's firm, butterscotch evolved into a versatile flavoring in the 20th century, particularly in the United States since the 1950s, where it became popular in desserts like puddings, pies, sauces for ice cream sundaes, and baked goods such as cookies and brownies.^[1]^[4] Traditional recipes, such as those from the 19th century, often incorporated treacle (molasses) alongside brown sugar and butter, boiled to the hard-crack stage for candy or softened with cream for sauces.^[1]^[5] Today, it remains a staple in confectionery and culinary applications, prized for its comforting, toffee-like profile.^[2]^[6]

Etymology and History

Etymology

The term "butterscotch" refers to a confection made primarily from butter and brown sugar, with its etymology remaining a subject of debate among linguists and food historians. The word first appears in print in 1847, in a British advertisement in The Lady’s Newspaper, describing a hard candy produced in Doncaster, England.^[7] This early usage is closely associated with confectioner Samuel Parkinson of Doncaster, who claimed to have begun producing the candy in 1817 under the name, though contemporary records confirming the exact date are scarce and the earliest verifiable evidence dates to the 1840s.^[8] The "scotch" element in "butterscotch" has prompted several disputed derivations, none definitively proven. One prominent theory posits that it derives from "scotching," an old English term meaning to score or cut the hot candy batch into pieces to facilitate breaking after cooling, a step integral to traditional preparation.^[9] An alternative suggests "scotch" relates to "scorching," referring to the high-heat cooking process that browns the sugar and imparts the distinctive flavor.^[10] A less supported idea links it to Scotland, implying a northern British origin, despite the confection's clear English roots in Yorkshire and no evidence of Scottish production in early records.^[7] In 19th-century British culinary texts, "butterscotch" evolved beyond hard candy to denote a flavor profile or syrup, often used in desserts and distinct from denser toffees or smoother caramels due to its butter-forward, scorched-sugar taste. This usage, appearing in recipes from the 1850s onward, emphasized its role as a versatile sweetening agent rather than a rigid confection type, setting it apart in nomenclature from related sugar-based treats.

Origins and Development

Butterscotch originated in Doncaster, Yorkshire, England, where confectioner Samuel Parkinson is credited with inventing it in 1817 as a hard candy known as "butterscotch lozenges," initially called buttery brittle toffee.^[1]^[4] Parkinson's company, S. Parkinson & Sons, quickly gained prominence by producing these boiled sweets in tins, which earned a Royal Warrant for supplying the British Royal Family and became a hallmark of local confectionery.^[2] Mid-19th-century Yorkshire recipes for butterscotch typically involved boiling butter, sugar, and treacle (molasses) to the hard crack stage to achieve the desired brittle texture.^[11] A specific example appeared in an 1848 issue of the Liverpool Mercury, directing the combination of one pound of butter, one pound of sugar, and a quarter pound of treacle boiled together until ready to set.^[11] This development coincided with the 19th-century British confectionery boom, driven by falling sugar prices from expanded imports and industrialization, which made such treats more accessible and spurred innovation in candy production.^[12] Butterscotch reached America in the late 19th century, evolving from a hard candy into a versatile flavored sauce that became a staple at soda fountains for toppings on ice creams and sundaes.^[3] By the early 1900s, it had been commercialized in the U.S. through widespread production of candies and syrups, further popularized in the 1950s as a key flavor in desserts like banana splits.^[1]

Composition and Preparation

Ingredients

Butterscotch is fundamentally composed of two primary ingredients: unsalted butter and brown sugar. The butter serves as the fat base, contributing creaminess and a rich, nutty undertone when browned during preparation.^[13]^[14] Brown sugar, which includes molasses, provides the signature deep, caramelized flavor and golden color, largely resulting from the Maillard reaction between its reducing sugars and amino acids in the butter.^[15]^[16] In some traditional formulations, dark corn syrup or molasses may substitute for or supplement brown sugar to intensify the color and enhance the molasses notes.^[17] Optional additions include cream or milk, which soften the texture by introducing moisture and dairy solids, vanilla extract for added aromatic depth, and a pinch of salt to balance the sweetness.^[13]^[10] What distinguishes butterscotch from similar confections is its reliance on brown sugar, in contrast to caramel, which uses white granulated sugar for a cleaner, less complex sweetness. Unlike softer butterscotch sauces, which incorporate milk or cream solids for a smoother profile, hard butterscotch candy is typically made solely from brown sugar and butter without these additions, akin to toffee in basic composition but distinguished by its preparation technique. In modern and commercial versions, plant-based butters made from oils like coconut or almond replace dairy butter to create vegan alternatives, while artificial flavorings mimic the traditional taste in processed candies.^[18]^[19] Nutritionally, butterscotch is predominantly carbohydrates, comprising approximately 90% of its content by weight due to the high sugar proportion.^[20]

Making Butterscotch Candy

The production of traditional hard butterscotch candy involves cooking a mixture of butter, sugars, and sometimes corn syrup or water to the hard crack stage, followed by rapid cooling and scoring to form brittle pieces.^[21] This method yields a glossy, amber-colored confection with a rich, caramelized flavor derived from the browning of sugars.^[22] To begin, combine butter and brown sugar in a heavy-bottomed saucepan over medium heat, stirring until the butter melts and the mixture is fully incorporated.^[21] Additional white sugar, water, and a small amount of corn syrup or vinegar may be added to enhance smoothness and prevent graininess from sugar crystallization during cooking.^[23] Once boiling, cease stirring to avoid introducing air bubbles or seed crystals that could lead to a gritty texture, and continue heating until the mixture reaches 300-310°F (149-154°C), the hard crack stage as measured by a candy thermometer.^[24] This temperature evaporates excess moisture, creating an amorphous, glass-like solid upon cooling.^[24] Essential equipment includes a reliable candy thermometer to monitor temperature precisely, as even slight variations can alter the candy's hardness or flavor.^[22] A heat-resistant marble slab, greased baking sheet, or silicone mat serves as the cooling surface to facilitate even temperature distribution.^[25] Immediately after reaching the target temperature, pour the hot mixture onto the prepared surface in a thin sheet, allowing it to cool slightly but remain pliable. The distinctive "scotching" technique follows, where the semi-warm candy is scored into rectangles or squares using a sharp knife or pizza wheel, typically cutting halfway through the thickness.^[1] This step, derived from the term "scotch" meaning to cut or score, prevents shattering and ensures clean breaks once fully cooled to room temperature, usually after 30-60 minutes.^[27] After complete cooling, snap along the scored lines and wrap individual pieces in wax paper or cellophane to maintain freshness and prevent sticking.^[22] Safety is paramount, as molten sugar at 300°F can cause severe burns; use protective gloves and keep a bowl of ice water nearby for immediate treatment of splashes.^[24] For home production, recipes scale to small batches of 1-2 cups of sugar, relying on manual stirring and pouring, which requires careful attention to avoid overcooking that imparts bitterness from excessive caramelization.^[21] Industrial methods, by contrast, employ large-scale copper kettles or continuous cookers for batches exceeding hundreds of pounds, often incorporating vacuum evaporation to reduce cooking time and preserve flavor, followed by automated pulling machines to aerate and form ropes before cutting and wrapping on conveyor lines.^[24] Corn syrup is more routinely used in both settings to inhibit crystallization, though home cooks may omit it for a purer taste at the risk of texture issues.^[23] Common pitfalls include undercooking, resulting in sticky rather than brittle candy, or humidity during cooling, which can cause softening; storing in airtight containers mitigates the latter.^[25]

Preparing Butterscotch Sauce

Butterscotch sauce is prepared by adapting the core elements of butterscotch candy—primarily butter, brown sugar, and cream—into a pourable liquid form through lower-temperature simmering rather than high-heat boiling. The standard stovetop method begins by melting unsalted butter in a heavy-bottomed saucepan over medium heat, followed by incorporating packed dark brown sugar and a pinch of salt to form a smooth base.^[28] Heavy cream is then added, and the mixture is brought to a gentle boil, simmering for 5 to 10 minutes while stirring constantly until it thickens to coat the back of a spoon. After removing from heat, the sauce cools slightly before whisking in vanilla extract for added depth.^[29] To control thickness and ensure pourability, recipes often include a small amount of corn syrup or water during the initial mixing stage, which prevents crystallization and maintains a silky texture without excessive firmness.^[30] For home cooks, a quick microwave variation simplifies the process: combine butter, brown sugar, and cream in a microwave-safe bowl, heat in 1-minute intervals on high power while stirring, and cook for a total of 3-4 minutes until bubbling and thickened, then stir in vanilla.^[31] In professional settings, emulsion techniques emphasize gradual incorporation of warmed cream into the butter-sugar base over low heat, using vigorous whisking to create a stable, glossy emulsion that avoids separation.^[32] Flavor enhancements elevate the sauce for gourmet applications, such as infusing bourbon during the simmering phase for a boozy, oaky note that complements the caramelized sugars.^[33] Similarly, finishing with flaked sea salt balances the sweetness and adds a subtle crunch.^[34] Once prepared, the sauce should be stored in an airtight container in the refrigerator, where it remains pourable for up to 2 weeks; gently reheat over low heat or in short microwave bursts before use to restore fluidity.^[35]

Varieties and Uses

Confectionery Forms

Butterscotch is most commonly produced in hard candy forms, including drops, discs, and lozenges, which reflect its traditional British origins as a boiled sugar confection.^[36] These shapes allow for easy portioning and consumption, with the hard texture achieved through rapid cooling of the sugar-butter mixture to prevent crystallization.^[36] Softer variations of butterscotch exist, such as fudge-like or chewy types, which incorporate additional cream or other stabilizers to achieve a pliable consistency while retaining the signature caramelized flavor.^[37] Butterscotch chips represent a modern soft form designed specifically for baking, where they melt smoothly into batters or doughs without fully dissolving.^[38] These chips were popularized in the mid-20th century as a convenient ingredient for American desserts.^[39] Historically, in the 19th century, butterscotch was typically made in large hand-scored slabs, where the hot candy was poured onto flat surfaces and cut into irregular pieces using a sharp tool or wire, a process known as "scotching" that gave the confection its name.^[36] This method, dating back to the early 1800s in England, emphasized artisanal craftsmanship and resulted in uneven, rustic shapes suited for sharing.^[36] In contrast, contemporary butterscotch candies are often machine-molded into uniform drops or discs, enabling mass production and consistent sizing for commercial distribution.^[40] The low moisture content of hard butterscotch varieties contributes to their shelf-stable qualities, allowing storage at room temperature for up to a year without spoilage.^[41] Packaging often features individual wrappers for these pieces, which preserve freshness, prevent sticking, and facilitate portability in bulk formats like bags or jars.^[40] This wrapping approach has become standard since the early 20th century to extend longevity in retail settings.^[42]

Culinary Applications

Butterscotch plays a prominent role in a variety of desserts, where its rich, caramel-like flavor enhances creamy and textured components. In puddings, butterscotch is incorporated by cooking brown sugar and butter into a custard base, resulting in a silky, comforting treat that has been a staple in American home cooking since the early 20th century.^[43] Butterscotch pie, a Southern and Midwestern classic, features a filling made from scalded milk, brown sugar, and butter thickened with cornstarch or eggs, often topped with meringue; its origins trace to an accidental overcooking of a cream pie in Indiana around 1901–1904, transforming a mishap into a beloved regional dessert.^[44]^[45] For ice creams, butterscotch appears as a flavoring in swirls or standalone scoops, popularized in the mid-20th century through soda fountains where it was drizzled over vanilla bases in sundaes, as seen in 1920s recipes calling for butterscotch dressing with nuts.^[46] These applications highlight butterscotch's versatility in creating indulgent, layered sweets. In baked goods, butterscotch morsels—small chips of the hardened confection—are folded into doughs to add bursts of flavor and chewiness. Cookies, such as oatmeal varieties, often pair morsels with oats for a hearty texture, while chocolate chip cookies incorporate them alongside semisweet chocolate for a balanced sweet-salty profile; this combination has been a standard in American baking since the mid-20th century.^[43] Brownies benefit from butterscotch through blondie-style bases where morsels melt into the batter, or by mixing them with nuts like pecans for added crunch, yielding chewy bars that emphasize the flavor's nutty undertones without overpowering the chocolate.^[47] Butterscotch extends to beverages, infusing both sweet and savory elements. In flavored coffees, it is added via syrups or liqueurs like butterscotch schnapps, creating warm, dessert-like drinks such as a butterscotch latte, where the flavor complements espresso's bitterness. Cocktails frequently feature butterscotch schnapps in creamy mixes, exemplified by the Butterscotch White Russian, which blends schnapps with vodka, coffee liqueur, and milk for a smooth, indulgent sip popularized in the late 20th century. Savory applications include glazes for meats, where a reduced butterscotch sauce—made from brown sugar, butter, and vinegar—is brushed onto pork or poultry, providing a caramelized crust with subtle sweetness that balances rich proteins, as in recipes pairing it with mustard for tang.^[48]^[49]^[50] Global adaptations showcase butterscotch's integration into diverse culinary traditions, often with innovative twists. In Asian fusion desserts, it appears in kheer, an Indian rice pudding flavored with butterscotch essence and topped with praline, blending the confection's warmth with cardamom and nuts for a festive treat. Southeast Asian influences emerge in mochi bars combining butterscotch with pandan leaf for an aromatic, chewy confection reminiscent of traditional Hawaiian butter mochi but with tropical notes. Japanese elements feature in miso butterscotch sauces over sticky toffee pudding, where the umami from white miso enhances the caramel depth, creating a harmonious sweet-savory fusion. Vegan versions substitute coconut milk for dairy in puddings and sauces, yielding creamy textures while maintaining the signature brown sugar profile, as seen in recipes using evaporated coconut milk and plant-based butter.^[51]^[52]^[53]^[54]

Commercial and Cultural Aspects

Packaging and Products

In the 19th century, butterscotch confections in Britain were commonly packaged in tin boxes, a practice highlighted by the 1851 presentation of a tin from S. Parkinson & Sons of Doncaster to Queen Victoria during her visit to the town, which boosted the candy's popularity.^[39] Brands like Callard & Bowser further popularized tin packaging with their distinctive rectangular boxes for butterscotch tablets, maintaining this format into the early 20th century.^[55] The 20th century brought innovations in butterscotch packaging, notably the adoption of cellophane wrappers for improved moisture resistance and visibility. Moisture-proof cellophane, developed by DuPont in 1927, became a staple for hard candies, including butterscotch rolls from producers like Reed's, which used cellophane button-wraps to encase pieces in rolls of eight.^[56] This shift enhanced shelf life and appeal in retail settings, evolving from tins to more flexible, transparent materials. Major commercial brands dominate the butterscotch market today. Werther's Original, produced by Storck, offers butterscotch-flavored hard caramels in various formats, including individually wrapped pieces in bags ranging from 1.8 oz to 30 oz, emphasizing a creamy butter profile.^[57] Hershey's markets butterscotch chips as a baking ingredient, available in bulk 8.25 lb boxes or 11 oz bags, with a rich, sweet flavor derived from sugar, nonfat milk, and hydrogenated vegetable oils.^[58] In the United States, where sauce production is prominent, Mrs. Richardson's leads with its butterscotch dessert sauce in 17 oz glass jars, featuring a thick, creamy texture without high fructose corn syrup or artificial flavors.^[59] Butterscotch products span diverse lines to meet consumer preferences. Bulk bins in grocery stores often stock unwrapped or minimally packaged discs, including sugar-free variants using isomalt and sucralose for diabetic-friendly options.^[60] Health-focused low-sugar formulations, such as Werther's sugar-free hard caramels sweetened with alternatives like maltitol, address dietary trends.^[61] Export markets thrive through global brands, with Hershey's and Werther's distributing to over 100 countries, adapting packaging for international regulations like recyclable formats in Europe. The U.S. confectionery industry, encompassing butterscotch items, reached a market value of $54 billion in 2024, with production volumes supporting an estimated annual output of billions of pounds across categories like hard candies and toppings.^[62] Sustainability efforts in packaging have accelerated, with brands shifting to recyclable materials such as paper-based wrappers and mono-materials to minimize plastic use and carbon footprint, aligning with consumer demand for eco-friendly options.^[63] Innovations include compostable cellophane alternatives for hard candies, reducing waste in bulk and individual packaging.^[64]

Cultural Significance

Butterscotch holds a prominent place in cultural nostalgia, particularly evoking memories of mid-20th-century American diners where it featured prominently in creamy puddings, sundaes, and milkshakes as a quintessential comfort flavor.^[65] In British tradition, it represents a classic sweet tied to everyday indulgences, often recalled in personal anecdotes of childhood treats.^[66] Its appearances in media further cement this sentimental value, and the butterbeer in J.K. Rowling's Harry Potter series, inspired by a less-sickly version of butterscotch for a whimsical, nostalgic drink.^[67] Butterscotch symbolizes English heritage, originating from Doncaster in Yorkshire, making it an icon of northern English confectionery traditions.^[68] In the United States, it embodies comfort food during holidays and gatherings, celebrated annually on National Butterscotch Pudding Day (September 19), which underscores its role as a soothing, family-oriented dessert reminiscent of post-war domestic bliss. In contemporary culture, butterscotch is experiencing a revival within craft dessert scenes, where artisans reimagine it in innovative forms like layered bars and infused lattes to appeal to modern palates seeking retro flavors.^[69] Health perceptions acknowledge its high caloric density from sugar and butter, yet note potential benefits from the molasses in brown sugar, which provides antioxidants that may combat oxidative stress when consumed in moderation.^[70] Adaptations for vegan and allergen-free diets have proliferated, using plant-based butters and milks to recreate its rich profile, broadening its accessibility in inclusive culinary trends.^[18] Compared to caramel, butterscotch occupies a more niche, retro position in pop culture, often viewed as an "earthy cousin" with a simpler, nostalgic charm derived from brown sugar's molasses notes, while caramel's smoother, ubiquitous presence dominates contemporary desserts and marketing.^[71] This distinction positions butterscotch as a symbol of bygone eras, evoking vintage Americana and British simplicity over caramel's global, versatile allure.^[39]

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PORK TENDERLOIN WITH ONIONS & FRUIT & SPICY ...
Add fruit to pork and onions. Deglaze the pan with vodka, stir in the butterscotch sauce and the mustard. Pour sauce over meat and serve.
[54]
Butterscotch Kheer - Cook With Manali
Rating 5.0 (1) · 55 minOct 9, 2021 · Thick rice kheer flavored with butterscotch essence, topped with crunchy praline and butterscotch sauce, this makes the perfect dessert for the festive season.
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Pandan Butterscotch Mochi Bars | Recipe by Chyuen's
Rating 3.8 (6) Jun 4, 2020 · Inspired by ondeh-ondeh, these Pandan Butterscotch Mochi Bars are a Southeast-Asian twist on the incredible Hawaiian Butter Mochi.Missing: fusion | Show results with:fusion
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Sticky Toffee Pudding & White Miso Butterscotch Sauce - Kavey Eats
Jun 13, 2020 · This wonderful fusion dish is very much a reflection of Koj himself, bringing together the best of British and Japanese in one magical dish.<|control11|><|separator|>
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Vegan Butterscotch Pudding - Allrecipes
4 hr 25 minOct 11, 2021 · Ingredients ; ¾ cup brown sugar ; ⅓ cup cornstarch ; ¼ teaspoon salt ; 3 cups evaporated coconut milk ; 2 tablespoons vegan butter.Missing: global adaptations
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A History of Packaging - Ohioline - The Ohio State University
May 11, 2017 · Although DuPont manufactured cellophane in New York in 1924, it wasn't commercially used for packaging until the late 1950s and early 1960s. In ...Paper And Paper Products · Metals · Plastics
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Callard and Bowser-Suchard Inc. - Encyclopedia.com
Altoids was first introduced in the United States in the Seattle market during the 1920s, the same period when the cardboard packaging was replaced by the now ...
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How Cellophane Changed the Way We Shop for Food - Baker Library
Jun 26, 2017 · In 1927, DuPont developed moisture-proof cellophane, food manufacturers started using it to package items like cakes and cheeses, and cellophane ...
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Caramel Hard Candies - Werther's Original
Hard Caramels. Caramel Hard Candies. These delicious and creamy Werther's Original are simply irresistible. 2.65 oz, 1.8 oz, 5.5 oz, 12 oz, 30 oz.Missing: major brands Hershey's
[62]
HERSHEY'S Butterscotch Chips, 8.25 lb box, 12 bags
HERSHEY'S Butterscotch Chips with sweet and rich flavor are the perfect addition to brownies, cookies and fudge. Melt them down for a versatile drizzle.
[63]
Butterscotch Dessert Sauce - Mrs. Richardson's
America's Sweetheart in a Jar · Taste: Butter, brown sugar sweetness · Texture: Thick and creamy texture · No high fructose corn syrup, artificial flavors, or ...
[64]
Bulk Bin #2226 - SUGAR FREE BUTTERSCOTCH (20 pounds) | Shop
Polyglycitol syrup, isomalt, salt, natural& artificial flavors, red 40, yellow 5, blue 1 and sucralose. excessive consumption may have a laxative effect.
[65]
Werther's Original - Walmart.com
4.3 5K · Free 90-day returnsWerthers Original Hard Sugar Free Assorted Flavors, Caramel Coffee, Caramel Chocalate, Caramel Candy 7.7 oz. 10694.6 out of 5 Stars. 1069 reviews. Save with.
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U.S. Confectionery Market Size, Share & Growth Report, 2030
The U.S. confectionery market size was valued at USD 38.17 billion in 2022 and is expected to expand at a compound annual growth rate (CAGR) of 4.8% from 2023 ...Missing: butterscotch statistics pounds
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Candy Packaging Trends 2025: Sustainability, Speed & Freshness ...
Discover the top 5 candy packaging trends shaping the North American confectionery market in 2025, from sustainable materials to food safety innovations.
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https://southfloridareporter.com/the-origin-of-butterscotch-is-disputed-does-it-denote-the-origin-in-scotland-or-the-ingredient-of-scotched-or-scorched-butter/
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https://www.npr.org/2013/05/22/183933860/real-butterscotch-the-beauty-of-sugar-and-dairy-transformed
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Butterrrrrrscotch (Callard and Bowser, I miss you) - Candy Professor
Jan 3, 2011 · This was a line of toffees boxed in cigarette-style packages. The Callard & Bowser logo was a green and purple thistle. I remember a black box ( ...
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National Butterscotch Pudding Day September 19 - Calendar.cx
Key Takeaway. National Butterscotch Pudding Day is celebrated on September 19 each year to promote the enjoyment of butterscotch pudding, a classic dessert in ...
[72]
Butterscotch - Harry Potter Wiki - Fandom
During the 1986–1987 school year, a Demiguise stole all of the butterscotch in Three Broomsticks Inn, which meant Madam Rosmerta was unable to make Butterbeer.
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The Origin Of “Butterscotch” Is Disputed. Does It Denote The Origin ...
Mar 14, 2024 · 1817 – The word “butterscotch” was first recorded in the Yorkshire town of Doncaster, where Samuel Parkinson began making it in 1817. 1848 ...Missing: history | Show results with:history
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6 Potential Benefits of Blackstrap Molasses - Healthline
1. More nutritious than refined sugar · 2. May help prevent anemia · 3. May help treat constipation in children · 4. Rich in antioxidants · 5. May promote bone ...Missing: butterscotch | Show results with:butterscotch
[75]
Why caramel won't go out of style | Barry Callebaut
The term caramel has different faces in different cultures. Butterscotch is caramel's 'earthy cousin'; less complicated in both flavor and preparation. British ...