When was the last time you tasted authentic butterscotch? The Flavor, smooth like silk texture, sweet vanilla aroma, with the perfect hint of salt that connects to the best/sweet food memory. Wouldn’t you like to know exactly what butterscotch is and how to make it? Silky smooth, and totally eat-it-with-a-spoon-worthy.
Butterscotch ice-cream and butterscotch hards candy have had made many childhood memories with us. We all have loved them, and I am still in love with this silken gold.
Have you ever tried butterscotch apple crisp, butterscotch toffee cookies- these are two desserts lying on my list of – To do recipes on the blog. I am a fan of Butterscotch Creme Brûlée too.
I think I have tempted you and myself enough to take a lick from the picture above. I am equally tempered because my butterscotch is also over.
Butterscotch is a confectionary basically made with boiling sugar, butter, cream, and salt. Some recipes do have an extra addition of lemon in them. There are several theories on the name and origin of the candy. I don’t want to go in depth as there are many who claims to associate them with the origin of the butterscotch.
Buttery toffee called butterscotch may also have a connection with the country of Scotland. Some believe word scotch being an old adjective for Scotland, suggests that it was invented in the country. Another that the word Scotch was derived from the word “Scorch.” But the fact is as long as it’s delicious and it takes us to our memory lane, it’s good.
This deliciousness can be prepared at home. My hope is that once you see how easy butterscotch is to make, you’ll never go back and buy from the market.
This is a perfect thing you should seal off in tiny jars and tie a ribbon around for friends.
1 . If you think caramel and butterscotch are similar, you are somewhere wrong. While they do look similar the process to make them is not really same.
Caramel is made from melting down and cooking granulated sugar until just before it burns then adding cream and a small amount of butter, where as the butterscotch sauce is made by gently boiling together butter and brown sugar along with the cream.
2 . There is a definite difference in flavors. Butterscotch is sweeter than caramel. Caramel has a slightly bitter taste from the caramelized sugar.
3 . If you are making butterscotch you do have to use brown sugar not white sugar. The molasses in the brown sugar is what gives butterscotch it’s unique flavor. You can use light or dark brown sugar as per the availability. The dark brown has a more intense flavor.Urban Platter Dark Soft Brown Cane Sugar, 400g
4 . Adding lemon juice helps melt the sugar and cut the sweetness. Also, prevents it from going grainy.
5 . I always add vanilla extract in the end, because I don’t want the vanilla flavors to cook with sugar. You can also omit or switch to some flavoring you like. Feel free to experiment with interesting flavors. Orange is the one going in my mind right now.Sprig Extract of Natural Bourbon Vanilla, 100ml
6 . I also opted for large-flake sea salt to balance out the sweetness.Urban Platter Arabian Sea Salt Flakes, 500g
7. The consistency at which you remove the butterscotch sauce from the heat depends on what you want to use it for. An important thing to remember is the sauce will thicken as it cools.
Pouring sauce – If you want to drizzle the sauce over deserts, it is best to take it off the heat about 2 minutes after you add the cream.
As an ingredient – like buttercream or tart filling -it’s best to have it a bit thicker. I cook it for about 3 minutes after adding the cream.
Toffee consistency – If you cook the sauce for a good 5 to 6 minutes after adding the cream – the sauce will be thicker and more intense – pour it in a lined and greased baking tray – when almost cool – cut into square or roll into balls.
Butterscotch tastes best when it’s served hot, as a pouring sauce. You can reheat it in a small nonstick saucepan over low heat. Alternatively, remove the lid to the mason jar, and microwave in 15-second increments, stirring between sessions until sauce is warmed through.
1/2 cup butter
1 cup light-brown sugar
1 cup warm cream
1 tablespoon vanilla extract
1 teaspoon flake sea salt
In a heavy-bottom saucepan over medium heat, add the sugar, butter, and salt, and whisk until well blended. Bring to a boil then reduce the heat and gently boil for 2 minutes.
When butter is melted, whisk in a 1/4th cup of warm cream. Bring to a foamy boil, and cook, whisking occasionally, until mixture deepens in color.
Carefully whisk in remaining cream, and cook for another 2 minutes. When you are about to reach your desired consistency turn off the heat and add vanilla extract.
Tip: 1. The prepared consistency will thicken more as it cools.
Transfer to a mason jar. Store in the fridge for up to 2 weeks.