Traditional Doncaster butterscotch is still being made by a family owned business

A Doncaster business which manufactures butterscotch, a staple at the St Leger day races for many decades, says they are proud to continue the tradition in the town.

By Laura Andrew
Tuesday, 7th July 2020, 6:00 am

Family-owned business Amy Smith Fudge are based in Bawtry and say they are happy to be part of Doncaster’s butterscotch history.

Alex Fowler, the owner, said: “The butterscotch used to be made by a company called Parkinson's but when they went out of business in the 70s they shared the secret recipe with us.

The butterscotch is made in a factory in Bawtry.

Alex says that they use the same techniques and methods that have always been used to make the butterscotch for over a hundred years.

Including making it in a large copper boiling pan with the same recipe.

“It’s impossible to know if the butterscotch tastes the same now as it did back in the day but we believe that it’s pretty close,” he continued.

“Butterscotch at the Doncaster races is the same as strawberries and cream at Wimbledon, it's iconic.

The butterscotch is still made in the traditional copper boiling pots.

For many decades the butterscotch was sold in hand carts outside of Doncaster Racecourse for racegoers to enjoy.

The sweet but brittle confectionery is a hard-boiled treat that is crunchy in texture.

Alex said: “We’re so proud to continue to make the butterscotch and be a part of Doncaster's history.

Traditional butterscotch is sold by Amy Smith Fudge.

“Even though it is not a history that is well known we think it's a privilege to be able to share the old recipe with Doncaster people.”

“Covid-19 has had a big impact on us, we haven’t been able to attend festivals and fairs this Summer,” he said.

“But things are looking up I was able to bring back a furloughed staff member last week and online sales are doing well.”

You can purchase the traditional butterscotch here.

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