Butterscotch syrup for coffee, desserts, and such.
- 1 cup water
- 2 cup white sugar
- 0.5 cup butter
- 1 cup cream
- 1 tsp vanilla
- 0.5 cup scotch
- Pour the water into the middle of a saucepot. Add the sugar into a small, tight pile in the center of the water then begin heating over a high heat. Don’t stir! The water and sugar will quickly dissolve together and form simple syrup. As the heat increases it’ll begin simmering and steaming and the water will gradually evaporate.
- Once it’s gone the steam will die down and the temperature will begin to rise past the boiling point of water leaving behind a pure melted sugar syrup. As the heat continues to rise the sugar will start to turn pale golden.
- When you see the first hint of colour, gently swirl the pan to keep the colour even.
- When it’s a deep golden brown add the butter and whisk it in until the sauce is smooth. This will drop the caramels temperature out of the sugar browning range.
- Remove from the heat and whisk in the cream and vanilla, stirring until smooth. Add the scotch and whisk until smooth. Pour into a mason jar and refrigerate until firm.
- Inexpensive blended scotch is great here, don’t use nice stuff.