[1] Often credited with their invention, S. Parkinson & Sons of Doncaster made butterscotch boiled sweets and sold them in tins, which became one of the town's best-known exports.

[6] In 1855, F. K. Robinson's Glossary of Yorkshire Words explained Butterscotch as "a treacle ball with an amalgamation of butter in it".

[13] It was advertised as "Royal Doncaster Butterscotch", or "The Queen's Sweetmeat", and said to be "the best emollient for the chest in the winter season".

[16] In the late 19th and early 20th centuries, the British sweet became popular in the U.S.[17] Butterscotch is often used as a flavour for items such as dessert sauce, pudding, and biscuits (cookies).

Butterscotch sauce is made of brown sugar cooked to 240 °F (116 °C) mixed with butter and cream.