National “I Want Butterscotch” Day

The story

The origin of butterscotch is not known. Some theories suggest a Scottish connection, hinted at by the “scotch” in its name. Another theory suggests that “scotch” might refer to the act of cutting or scoring the candy, as butterscotch is traditionally sliced into pieces before it hardens. The first recorded mention of butterscotch takes us back to the picturesque town of Doncaster in Yorkshire, England. In 1848, an issue of the “Liverpool Mercury” introduced a simple recipe consisting of butter, sugar, and treacle, boiled together to create this delectable candy. While the true inventor of butterscotch is not known , Samuel Parkinson is often credited with its early production in 1817. Parkinson’s butterscotch candies quickly gained acclaim and even earned a coveted Royal Seal of Approval. In 1851, Queen Victoria herself enjoyed a tin of Parkinson’s buttery confections during her visit to Doncaster. It was this royal endorsement that led to the candy’s recognition beyond Yorkshire’s borders, with Parkinson’s branding it as “Royal Doncaster Butterscotch” or “The Queen’s Sweetmeat.” Fast forward to 1948 when Parkinson’s Butterscotch had the honor of being presented to Princess Elizabeth, the Duchess of Edinburgh. This royal encounter further elevated the candy’s reputation. Over the late 19th and early 20th centuries, butterscotch embarked on a journey across the Atlantic, finding a new home in the United States, where it gained immense popularity. Butterscotch, with its soft crack stage of cooking between 270°F to 289°F, sets itself apart from caramel, which typically uses white sugar and lacks the creamy embrace of butter. While it shares similarities with toffee, butterscotch reaches a lower temperature and showcases the rich notes of brown sugar.