Wednesday, January 30, 2008

Butterscotch sauce

I recommend making butterscotch instead of caramel. Carmel can easily become grainy and clumpy and it takes much longer to make. In my opinion, butterscotch is better then caramel anyway. I've loved butterscotch since I was a kid. When I made this last it reached 280 degrees in 7 minutes with the burner set on 5. Next time I should turn the stove down to 3. This recipe comes from Epicurious.



1 cup brown sugar

1/4 cup corn syrup

1/4 cup butter

pinch salt

1/2 cup heavy cream

1 1/2 tsp vanilla

1/4 tsp lemon juice

1/2 cup coarsely chopped pecan, toasted (optional)

In a medium heavy saucepan, combine the brown sugar, the corn syrup, the butter, and a pinch of salt, cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved, and boil it, undisturbed for 12 minutes, or until a candy thermometer registers 280. Remove the pan from the heat and very slowly and carefully stir in the cream. It bubbles up a lot. So, add the first drops of cream carefully. Then, stir in the vanilla, the lemon juice, and the optional pecans. Serve the sauce warm or at room temperature. The sauce keeps, chilled, for 2 months. Makes about 1 1/3 cups.

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