First off, thank you for the kind compliments and concern over the recipe not being posted on time.

I am a full time volunteer helping wounded, post-traumatic stress disorder, and traumatic brain injury veterans.  As you can imagine, my Thursday and Friday became VERY busy with what happened at Fort Hood and the following day in Orlando.  Our families prayers go out to each and every person affected by both of these tragedies. 

So in an effort to finally get you the recipe today, I have shunned the news until I did it! :)

Here it is.....homemade Butterscotch!

If there's one thing homeschoolers know how to do well, we know how to find good materials that already exist.  This is an EXCELLENT recipe with step-by-step directions on ehow.com.  It is the very same recipe we use in our home with lots of success.

http://www.ehow.com/how_2067711_make-butterscotch-candy.html

I do, however, recommend having a whisk handy (silicone if you have one) to help break up lumps as the sugar begins to melt.   I also recommend having a large glass of water handy.  While melting sugar to make candy is fun and interesting, it can catch of fire and result in VERY serious burns if it touches the skin.  Having a glass of water you can easily stick your hand into (or throw on the fire) is a candy making trick I have thankfully never had to use, but still never begin a project without.

However, I would like you to remember your history lessons from earlier this week.  Butterscotch, indeed, was usually cooked with the rinds of lemons which were removed from the sugar sauce prior to pouring.  There are two ways you can do this if you want a more "authentic" flavor to your butterscotch.  The first is to simply throw in some large pieces of zest (just the yellow, no white, long 1/4" wide pieces) of the lemon when you put the butter and sugar in the pot.   The advantage is this is quick for getting started.  The disadvantage is you're now fishing in melted sugar (see above warnings) and that is more likely to result in an accidental burn.

What we do here to get the lemon flavor without sugar burns is to start with refrigerated butter. I start my pan on a LOW heat and add the lemon zest (long 1/4" wide pieces, not thin like you would normally think of zest) along with the still cold butter.  As the pan heats, the lemon zest will render it's oils (that special flavor you are looking for) and the butter will absorb it as it begins to melt as well.  Once your butter is melted, chances are you have rendered plenty of flavor from the zest.  Simply remove and discard your pieces, add the sugar, and proceed with the recipe as posted.

Enjoy your butterscotch!!!

Next week, we will be studying a close relative of butterscotch - CARAMEL!!!!!  And instead of making just hard candy (since you'll already have butterscotch), we're going to learn how to make.....Salted Caramel Ice Cream Topping!!!!!