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Butterscotch is a confectionery whose main ingredients are brown sugar and butter, but some recipes include other ingredients, such as corn syrup, cream, vanilla, and salt. The earliest known recipes, dating from the mid-19th century in Yorkshire, used treacle (molasses) instead of or in addition to sugar.

Butterscotch is similar to toffee, but for `butterscotch, the sugar is boiled until soft, rather than hard, as in toffee. Parkinson of Doncaster, who is often credited with the invention, produced baked goods and sold them in tins, becoming one of the city’s most famous exporters. They became famous in 1851 when Queen Victoria was given a tin gift when she visited the city. Butterscotch sauce, made of butterscotch and cream, is used as topping for ice cream (especially sundaes).

Butterscotch is also often used specifically to flavor brown sugar and butter together, even though actual confections such as Butterscotch pudding (a type of cream) are not included.

Culinary historians have put forward several theories regarding this confectionery product’s name and origin, but none of them is unambiguous. One explanation is the meaning of the word “scotch” “to cut or score”, as the sweet needs to be cut into pieces or “scotched” before it hardens. Another idea is that it comes from the adjective scotch, which indicates a connection with Scotland. It is also possible that part of the word “scotch” comes from the word “scorch”. In 1855, F.K. Robinson’s Dictionary of Yorkshire Words explained butterscotch as “a treacle ball with an amalgamation of butter in it”.

The earliest mentions of butterscotch associate the confection with Doncaster in Yorkshire. In the 1848 edition of the Liverpool Mercury, the recipe for “Doncaster butterscotch” as “one pound of butter, one pound of sugar and a quarter of a pound of treacle, boiled together” (500 grams of butter and sugar and 125 grams of sentimentality).

By 1851, the Doncaster butterscotch was being sold commercially by rival confectioners S. Parkinson and Sons (still traded as Parkinson’s), Henry Hall and Booth, all in Doncaster, through agents elsewhere in Yorkshire. Parkinson began to use and promote Doncaster Church as their trademark. It has been touted as “Royal Doncaster Butterscotch”, or “The Queen’s Sweetmeat”, and said to be “the best emollient for the chest in the winter season”. Parkinson’s butterscotch was appointed to the royal family and was introduced to Princess Elizabeth, Edinburgh’s Duchess, in 1948 and Anne, Princess Royal, in 2007. In the late 19th and early 20th century, British sweets became popular in the United States.

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