A delicious sweet , Maple Butterscotch is easy to wake. When testing the temperature by the water method, first remove the pan from the heat; otherwise the syrup will continue to rise in temperature and may exceed the required limit and burn.
1 teaspoon vegetable oil
10 oz. soft brown sugar
11. oz. maple syrup
4 oz. unsalted butter
4 fl. oz. water
With the teaspoon of vegetable oil, grease an 8-inch square shallow tin and set it aside.
In a medium-sized, heavy-based saucepan, combine the brown sugar, syrup, butter and water.
Set the pan over moderate heat and cook the mixture, stirring constantly, until the sugar has dissolved and the butter has melted.
Increase the heat to high and boil the mixture until the temperature registers 280°F on a sugar thermometer, or until a teaspoon of the mixture first dropped into cold water and then pulled between your fingers will separate into brittle threads.
Remove the pan from the heat. Pour the mixture into the prepared tin. When the butterscotch has hardened slightly, mark it into 1-inch squares with an oiled knife. Set the butterscotch aside to cool and harden completely before breaking it into squares and serving.