BUTTERYSCOTCH

PREP + COOK TIME 40 MINUTES (+ STANDING & COOLING) MAKES 150

2 cups (440g) caster sugar

1/3 cup (80ml) water

2/3 cup (230g) glucose syrup 125g unsalted butter, chopped

1 Grease a 19cm x 29cm slice pan; line the base with baking paper, extending paper 5cm over long sides for handles.

2 Combine sugar, the water and glucose in medium heavy-based saucepan; stir over low heat, without boiling, for 2 minutes or until the sugar dissolves. Bring to the boil; boil, uncovered, for 15 minutes or until mixture is golden brown (150°C on a sugar thermometer).

3 Remove pan from heat; allow bubbles to subside. Add butter; stir gently until smooth. Pour into slice pan; level surface. Stand for 10 minutes. Using a greased metal spatula, mark butteryscotch into squares.

4 Stand butteryscotch at room temperature for 4 hours or until cooled. When cool, break into pieces.

DO AHEAD

You can make butteryscotch up to 3 days ahead. Store in an airtight container in a cool, dark place.