He who eats with most pleasure is he who least requires sauce. – Xenophon
|Sauce, a jar and a spoon. A perfect small gift that won't break the bank.|
Although true for the most part, I certainly can’t picture a banana spit without strawberry, chocolate and butterscotch sauce. Mmmm, butterscotch.
Butter. Scotch. There’s a reason why those two words are in the name of this delicious topping.
In my mind you have to use Scotch. It’s like making seafood chowder with no seafood. It’s just not right.
In truth, butterscotch is a sweet delight that contains only brown sugar and butter, although corn syrup, cream, vanilla, and salt are common in recipes. Actual Scotch in butterscotch recipes is a little harder to find.
There are several theories on the origin of the name “butterscotch.” One is a connection to Scotland. Another that the word Scotch was derived from “Scorch.” The word "butterscotch" was first recorded in 1817 by a candy maker in Doncaster, UK. Doncaster certainly isn’t in Scotland, but at least it’s in the same country.
Butterscotch is a cousin of toffee, the difference is butterscotch is boiled to the soft crack stage instead of hard crack. Butterscotch sauce is most commonly used as a topping for ice cream. But it can be used in other ways as well, for example drizzled on whipped cream on cocoa or coffee.
|About a minute before total cooking time.|
This recipe is a breeze and makes picture perfect gifts. I bought two jars and two nice spoons at the Dollarstore. Yes, some Dollarstores have decent, heavy cutlery. Combined, they make a lovely little hostess (or host) gift that anyone would be happy to receive.
The recipe comes together in about 12-15 minutes, including boiling and cooling. I know. I made this twice. The ingredients listed below make 350 ml of butterscotch. The jars I bought were 330 ml.
Since this was the first time I made this I thought I would err on the side of caution and make one jar. If it was an abject failure I wouldn’t be wasting all the ingredients.
It wasn’t an abject failure. Quite the contrary. The recipe makes a dark brown butterscotch, almost like a light chocolate sauce.
If you prefer a lighter coloured sauce, use light brown sugar and white corn syrup.
I’m not sure who’s going to get these cute little pots yet, but I’m sure I’ll find someone deserving of my minimal effort!
|I used Johnnie Walker Red, because it was on|
hand. Any good Scotch can be used.
Best Butterscotch Sauce
Cook: 8 min | Yield: 350ml
1-1/3 cup dark brown sugar, packed*
1/2 cup heavy cream
1/4 cup butter
3 tbsp golden corn syrup*
1/4 cup whisky
1/2 tsp vanilla extract
Place the sugar, cream, butter and corn syrup in a saucepan. Bring to a boil, stirring constantly. Reduce the heat to medium (still boiling) and let cook for 8 minutes. Stir often.
At the end of the 8 minutes the sugar will be completely dissolved, the bubbles will be light but the underlying liquid will be thick and dark.
Let cool for about 5 minutes. Then stir in the Scotch and vanilla.
Pour into a jar with a tight-fitting lid and refrigerate. The sauce will thicken considerably when chilled.
If you wish, heat the sauce slightly before serving for a warm topping on ice cream, cake, etc.
* For a lighter coloured butterscotch, use light brown sugar and white corn syrup.
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