Butterscotch

Instructions

1. 1

   Line a 9 x 5-inch (23 x 13cm) loaf pan with a sheet of parchment paper, letting it hang over two sides. Butter the parchment paper and the loaf pan.

2. 2

   In a saucepan, combine all the ingredients except for the vanilla. Bring to a boil and simmer gently, without stirring, until a candy thermometer reads 255°F (121°C). Remove from the heat and stir in the vanilla. Pour into the prepared pan and let cool for 3 hours.

3. 3

   Unmould and cut into squares. The butterscotch will keep well in an airtight container, layered between sheets of parchment paper.