Talk:Butterscotch

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One of the listed ingredients is cream, while further on it is said that it contains no milk ingredients except butter. Only one of these statements can be true, however I don't know which one.

212.189.1.166 11:26, 14 December 2006 (UTC)Butterscotch sometimes contains cream of tartar not cream. In true doncaster butterscotch this is not used. 212.189.1.166 11:26, 14 December 2006 (UTC)[reply]

• The second paragraph discusses whisky as an ingredient, but the recipes I've seen so far on the net do not give any support for this claim. Should it be removed? 152.216.7.5 00:02, 28 February 2007 (UTC)[reply]

Do any of the entries in the trivia section warrant keeping? RJFJR 19:22, 25 July 2007 (UTC)[reply]

I'd leave the one about the pudding going into space, but mostly because I'm a space nut. Honestly, it could go. None of them are really about butterscotch itself... --StarChaser Tyger 01:59, 29 July 2007 (UTC)[reply]

Most of this page tells a story about Doncaster and butterscotch companies, rather than about butterscotch - the opening of the St Ledger is several steps away from a form of sweet. Seems that the Doncaster companies should have their own pages.. --85.145.145.242 15:47, 28 October 2007 (UTC)[reply]

3/4s of the 'History' of this page is seemingly an advert for a Doncaster-based company. —Preceding unsigned comment added by 86.23.68.145 (talk) 02:07, 12 May 2011 (UTC)[reply]

This article seems to contradict itself. When it lists the ingredients it specifies sugar syrup (which lacking any modifier implies syrup made from white sugar). Later when it compares butterscotch to caramel it indicates that butterscotch uses brown sugar. So which is it?

I'm not expert on this topic but I'd also have thought salt would be one of the key ingredients.--Ericjs (talk) 03:02, 16 December 2008 (UTC)[reply]

Most recipes I am finding do indeed specify brown sugar (and I think there is no reason to start with a syrup, though many recipes I see add corn syrup in addition to the brown sugar which might be what confused the original author), so I am changing it.

This source [1] indicates it was orignally made with unprocessed sugar, which would have something of the taste of modern day brown sugar. It also gives a different explaination for the name "scotch", which is that it is a word for "cut" or "score" (which Merriam Webster confirms), and the candy had to be cut up while still soft. --Ericjs (talk) 03:12, 16 December 2008 (UTC)[reply]

What's more, most of the descriptions in the article suggest adding treacle/molasses. Sugar + molasses = brown sugar. — Preceding unsigned comment added by 75.72.186.125 (talk) 04:52, 7 April 2019 (UTC)[reply]

this article is directly linked as the equivalent of the Dutch article about Boterbabbelaars. I would like to say that this is completely wrong! Butterscotch has got I thing usually a brownish colour and a soft inside... Botterbabbelaars on the other hand have a solide inside are yellow and look like miniscule waffles. The difference in taste is also very different, and Boterbabbelaars are typically zeeuws (from zeeland in Holland) and definitely not English! — Preceding unsigned comment added by VampyMary (talk • contribs) 16:13, 3 November 2011 (UTC)[reply]

I think you're thinking of caramel with it being soft inside. Most butterscotch candy is hard candy, at least the ones I've run across. But now I want some Boterbabbelaars... :P The most common (In the US) Brachs butterscotch candy is hard and bright yellow. Werthers is brownish and oval in shape. --StarChaser Tyger (talk) 03:40, 21 September 2012 (UTC)[reply]

Some editors are putting things together, or taking second-hand reports at face value. It appears that Samuel Parkinson was making toffee in Doncaster from 1817, but this does not establish the use of the word Butterscotch. The earliest I have actually seen is the 1848 citation. The origin of the name is speculation, though it is at least possible it used Scottish rather than the local English butter, if it performed better.Chemical Engineer (talk) 17:01, 3 November 2011 (UTC)[reply]

Anyone know why people who can eat all the ingredients separately may have digestive trouble after eating small quantities of butterscotch? 96.231.17.131 (talk) 21:55, 28 October 2012 (UTC)[reply]

I have written a short article about butterscotch and a recipe for making a butterscotch flavor powder on my WordPress page. Would it be OK for me to add an External Link to it? — Preceding unsigned comment added by Bob day NH (talk • contribs) 12:14, 7 July 2016 (UTC)[reply]

No, sorry, an article on your WordPress page (unless you're a recognized authority in cooking) is not considered a reliable source or an appropriate external link. --Macrakis (talk) 13:31, 7 July 2016 (UTC)[reply]

If you wish to share your recipe, you may add it to the Wikimedia Cookbook, with the understanding that any text you submit to a Wikimedia site is licensed under the Creative Commons BY-SA and GNU Free Documentation licenses. Further information is available at Wikibooks:Cookbook:Policy. Ibadibam (talk) 20:00, 7 July 2016 (UTC)[reply]

Thanks much for the replies. --Bob day NH (talk) 20:11, 10 July 2016 (UTC)[reply]

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Section "History":

"Parkinson's Butterscotch was by appointment to the royal household"

- is(n't) there a verb missing (between "was" and "by")? — Preceding unsigned comment added by 2A02:3036:263:C8B5:539:C2F9:EEE5:D201 (talk) 15:35, 4 December 2023 (UTC)[reply]

The provided reference is an archived website from 2007. The site no longer exists and I can find no current records of a "Parkinsons of Doncaster".

Additionally the only references I can find to the company "Parkinson and Sons", a Doncaster-based confectioner, say that it was shut down in 1977: https://discovery.nationalarchives.gov.uk/details/r/eb0a65a4-603c-4cc2-a420-cfdc36693104

It seems like this is no longer true. OrangeDog (τ • ε) 18:59, 5 December 2023 (UTC)[reply]