Butterscotch takes about a half an hour to make, from start to finish.
1 First, before you begin, make sure you have everything ready to go - the cream and the brown sugar next to the pan,
measured and waiting. Making butterscotch is a fast process that cannot wait for hunting around for ingredients.
2 In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low to medium heat. Just before butter is
melted, add all dark brown sugar at once and stir with wooden spoon until sugar is uniformly wet.
3 Stir infrequently until mixture goes from looking grainy to molten lava. Make sure to get into the corners of your pot,
and watch closely to notice how the mixture changes. It will take about 3 to 5 minutes.
4 Right before you add the cream, the caramelizing brown sugar will begin to look and feel more like liquid and less like
thick wet sand.
5 At this point add all the cream at once and replace your spoon with a whisk. Lower heat a little and whisk cream into
mixture. When liquid is uniform, turn heat back to medium and whisk every few minutes for a total of 10 minutes.
6 After liquid has been boiling on the stove for its 10 minutes, turn heat off and let rest for a minute or two before
transferring into a heatproof storage vessel. (I prefer a stainless steel or glass bowl.) Cool to room temperature.
7 When butterscotch liquid is room temperature, 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. Whisk in half the
salt and vanilla extract. Taste again. Add more salt and vanilla extract until the marvelous taste of real butterscotch is
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|Serving Size: 1 Recipe (73g)
|Recipe Makes: 1 Recipe
|Calories from Fat: 415 (93%)
|Amt Per Serving
|Total Fat 46.1g
|Saturated Fat 29.2g
|Monounsaturated Fat 11.9g
|Polyunsanturated Fat 1.7g
|Total Carbohydrate 1.6g
|Dietary Fiber 0g
|Sugars, other 1.6g
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Calories per serving: 444
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