Butterscotch is a type of confectionery made by boiling sugar syrup, butter, cream, and vanilla. The ingredients for butterscotch are similar to toffee; the major difference is that the sugar is boiled to the soft crack stage for butterscotch and the hard crack stage for toffee. Butterscotch sauce is often made into a syrup, which is used as a topping for ice cream (particularly sundaes).
However, the word was first recorded in Doncaster, in England, where Samuel Parkinson began making the candy in 1817. Parkinson's Butterscotch had royal approval and was one of Doncaster's attractions until it ceased production in 1977. The recipe was revived in 2003 when a Doncaster businessman and his wife discovered the recipe on an old folded piece of paper inside one of the famous St Leger tins that was in their cellar. The company Parkinson's Doncaster Butterscotch Ltd was formed and is now producing and trading butterscotch made to this original recipe. It sells the product all over the world.
A hundred and ninety years later, in 2007, the Doncaster Racecourse was completely rebuilt and reopened by the Princess Royal who in keeping with the tradition was presented with Butterscotch supplied by the New Parkinson's Doncaster Butterscotch Company (Hall Gate, Doncaster, DN1 3NR), based just 600 yards from the old Parkinson Company (High Street Doncaster, DN1 3AG)
The Royal Butterscotch box used in 2007 was designed under the direction of Glenn Bluff, a local entrepreneur.