Butterscotch Squares copycat recipe (2024)

FAQs

Is butterscotch made with real scotch? ›

No. The "scotch" part of butterscotch refers to the candy being poured out onto a flat surface, then scored (scotched) in a crisscross pattern to make little rectangular or triangular pieces. It's mainly made of brown sugar, butter and/or cream, vanilla, and sometimes a small bit of salt.

Even though no alcohol is present, it tends to have a sort of liquor flavor that is probably due to the heated sugar. Its history originates in England and the “scotch” part of the name may be derived from the word “scorch,” since the sugar is heated to a fairly high temperature.

Butterscotch is a type of confectionery 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 schnapps can be swigged solo, poured over a little ice or even diluted in cold seltzer. It's also a dreamy co*cktail ingredient that adds butterscotch flavor to traditional drinks and new classics alike.

Most butterscotch liqueurs are 15 percent to 21 percent alcohol by volume (ABV, 30 to 42 proof), though you will find some that are stronger. For instance, 99 Butterscotch Schnapps is 99 proof. It's also rather easy to make your own butterscotch schnapps using a brandy or vodka base.

Historically, butterscotch was a hard candy made with unprocessed sugar. The suffix "scotch" means "to cut". When sugar or candy is hot it's difficult to get a clean break, so one must score it while warm to facilitate getting a clean edge later. Today, butterscotch is considered a flavor, much like caramel.

Butterscotch vs Caramel

The difference between butterscotch and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas butterscotch is made with brown sugar and cooked to 289 degrees Fahrenheit.

Butterscotch is commonly thought to be Scottish in origin, or at least contain Scotch, but those are probably myths. Another theory has it that its name comes from “scorch” — a reference to how it is made, by heating brown sugar with butter to the soft-crack stage of caramelization.

This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn't strictly traditional, but it does add a pop of flavor.

One misnomer is certain, however: that butterscotch contains any trace amounts of scotch or alcohol. Nearly all past and current recipes do not contain any Scotch whisky (unless the recipe is enhanced by adventurous cooks for their personal preference!).

Does scotch ever taste like butterscotch? ›

In some cases, those barrels may impart a set of rich caramel, or dried fruit, or vanilla, or butter, and other flavors, and sometimes they may be perceived as butterscotch. The appearance of the word scotch within butterscotch is coincidence. Cheers!