Butterscotch is traced back to Doncaster, a town in Yorkshire, England, where the word was first recorded. It is often credited to Samuel Parkinson, a confectioner who began making it as a hard candy in Tins of the treat even had the royal seal of approval! There's no clear origin to the confection's name.
Although the logic behind the ' butter' part of the name is obvious, the 'scotch' part is more mysterious. Some say it comes from the word scorched, since the sugar is heated to an extremely high temperature. Another theory links 'scotch' to its Scottish origins. Whatever the origin, there's no mystery behind the deliciousness of this sweet!
The answer is quite simple: butterscotch is mainly made from butter and brown sugar , which is why it's so amazingly tasty. Heavy cream, vanilla, and salt can also be added. The brown sugar lends a more complex flavor due to the molasses it contains, as compared to granulated sugar, which is what caramel uses.
If you'd like to make your own butterscotch, I suggest trying out this butterscotch recipe from Brown Eyed Baker. Butterscotch takes on many forms, but one of the most popular ways to eat it is in hard candy. It's not hard to see why; popping a butterscotch candy into your mouth and enjoying the buttery, sweet flavor really does make it a classic. Butterscotch pudding is vastly superior to vanilla and chocolate. It was always fun to find this in your lunch box as a kid. Butterscotch pudding is great on its own, but it can also be used in trifles other no-bake desserts.
Dry pudding mix is good for cookies and cakes as well. Warm butterscotch sauce is heavenly when used to top off ice cream and cheesecake, along with other desserts. At this point add all the cream at once.
Lower the heat a little and whisk cream into mixture. Stir until the cream assimilates and any hardened lumps dissolve. Turn heat off and stir in the vanilla. Let rest for a minute or two before transferring into a non-reactive bowl. We prefer a stainless steel or glass bowl. Dip a small spoon into the sauce, then let it cool enough to take a small taste.
It's important to know what cooked brown sugar and butter tastes like, and what happens when transforming that flat sweetness into real butterscotch flavor. Remember to let the small spoonfuls of sauce cool between tastings. Butterscotch makes a fantastic topping for ice cream. Store butterscotch sauce in a glass container with a tightly fitting lid only after sauce has chilled completely.
It will keep for one month refrigerated, that is, if you can keep from eating it all! Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile.
Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Featured Video. Ingredients for Butterscotch Sauce A traditional butterscotch sauce recipe requires only three main ingredients: brown sugar, butter, and heavy cream. How to Make Butterscotch Sauce Your homemade butterscotch sauce will easily best any artificially flavored topping you might buy at the store.
There are only three main steps: Melt the butter and add the brown sugar and salt. Let it gently bubble, stirring every few minutes, and then add the cream. Why Avoid Ultra-Pasteurized Cream Ultra-pasteurized cream has stabilizers that can sometimes add bitter flavors to recipes with a lot of cream, like this one.
Butterscotch vs. Caramel Sauce What's the difference between butterscotch and caramel? Troubleshooting Tips To keep your sauce from separating, be sure not to stir too much while the brown sugar is melting.
Use moderate heat to ensure it doesn't burn. The butterscotch will thicken a lot when it cools, so it's important not to cook it too long. Save It Print. Prep Time 5 mins. Cook Time 25 mins. Total Time 30 mins. Servings 8 servings. Yield 2 cups. Have everything ready to go:. Melt the butter, then add the brown sugar and salt:. Cook until bubbly:. Add the cream:. Simmer until syrupy:. Add the vanilla, then transfer to a container:. Taste and adjust:.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition.
Garnishes and optional ingredients are not included. Rate This Recipe. I don't like this at all.
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