|½ teaspoon||Cream of tartar|
Place water in saucepan, bring to the boil. Remove from heat, stir in sugar until dissolved. Return to heat, cover, bring to the boil. Mix cream of tartar with a little water, add to mixture, boil, without stirring, until mixture reaches 155 degrees C when tested with a sweets thermometer or until mixture reaches hard crack stage. Remove from heat, stir in butter.
Pour into greased 23 cm square cake pan. Mark butterscotch into squares when almost set. Break into squares when cold, wrap in cellophane; store in a cool, dry place.
Makes about 60.