Butterscotch
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Butterscotch is a type of candy made by boiling sugar syrup, butter, cream and vanilla. In many ways it is similar to toffee except that the sugar is boiled to the "soft crack" stage (see confectionery).
Butterscotch is often used as a flavouring for items such as ice cream, dessert sauce and cookies or biscuits.
It is also used as a substitute for caramel in Tanzania.
Usually, butterscotch is creamy and sticky, and can pose a greater dental hygiene risk than some other forms of confectionery because of its tendency to become stuck to teeth.
Food historians have several theories regarding the name of this candy and its connection to Scotland; none of them conclusive. Some have documented that "Buttery toffee" is often called butterscotch, which suggests it was invented in Scotland. But the word was first recorded in Doncaster, a Yorkshire town of England, where Samuel Parkinson began making it in 1817. Possibly the "scotch" part of its name derives from "scorch" rather than from Scotland."