BUTTERSCOTCH SAUCE | FOOD WITHOUT BORDERS | EP 47
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- Опубліковано 12 кві 2018
- How is any one supposed to resist the temptation of devouring the entire jar. This liquid can be paired with many different things. It can be stored in the refrigerator for about a month and it’s that perfect arsenal to keep handy anytime of the year. You can serve it as a part of your fondue with fruits, bread, cake or my favorite, cauliflower (just kidding) or the simplest and the best, vanilla ICE CREAM.
NOTE: I cover this recipe in extensive detail on my blog. If you want to get it right the first time, you must read the notes.
You can find the written recipe and measurements here:
www.foodwithoutborders.us/reci...
Queries: pooja@foodwithoutborders.us
For other delicious recipes go to: www.foodwithoutborders.us
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Thank you!
The exotic sister of caramel sauce ... love it
Wow wonderful recipe
Thank you!
Thanks for sharing...
How about the measurement of its ingredients.
Link to the measurements and written recipe is in the description box! 🙂
Can I use this for make a butter Scotch drip cake
DIVYA LAKSHMI yes you can! Depending on the consistency you’d like, you can leave it in the fridge for 30 minutes or so to make it a little thicker.
Can i use fresh milk instead of cream?
Kaylee Moss unfortunately this particular recipe requires cream. There are recipes on the internet of caramel/ butterscotch that call for milk. I’d just look for them instead. Using milk here may not give you results you are hoping for.
@@pooja.foodwithoutborders okay.. Thank you👍
Did u use whipping cream or fresh cream
It is the cream that is used to make whipping cream but this is unwhipped. It is called heavy whipping cream(US), double whipping cream(UK). Hope this helps!
can I use this to flavor frosting?
yxack monta yes absolutely!!! 🙂
@@pooja.foodwithoutborders I tried it, it's so delicious..problem is kinda gritty, im nervous for my frosting hoping the sugar dissolve
yxack monta that should not have happened was the cream too cold?
I add the milk too early and never let the sugar to dissolve first coz my cookware is too thin im afraid to get it burn haha dats why .. but I will try it again in a thick pan.. thank you so much for your reply
yxack monta of course! I want to make sure you get to enjoy the recipe just as you want. Good luck.
Can i use cooking cream?
Puspita Athafariz Official if by cooking cream you mean heavy cream, yes. You may have to cook it a little longer to get the thickness after you add it.
@@pooja.foodwithoutborders great.. Thank u so much, your recipe help me so well 😊
Puspita Athafariz Official so glad! 😊
You didn’t mention the quantity of sugar, cream, and butter
Raisa Al Zarouni there is link to the written version of the recipe in the description box which has the measurements or you can go to www.foodwithoutborders.us and find the recipe.
Whenever I make butterscotch it doesn’t froth up when I add the cream and butter idk what I’m doing wrong
Harrypotterfan334 when you add the cream to the melting sugar it almost always should bubble unless the sugar hasn’t hit the caramelization state. You could leave the sugar for a few seconds more and see what happens? Now the butter, when you whisk, it should just mix and turn into a smooth caramel. Unless, the heavy cream is turning into butter which should not happen. May be use another brand of heavy whipping cream. Hope this helps, good luck!
It was at 104 degrees celsius so I honestly have no clue
You didn’t try it on ice cream or anything??
Please give amount of ingrediients
patricia talbot it’s in the description box!
This didn’t work for me at all!! My light brown sug burned so much at the beginning and now tastes like it too! I kept it on medium heat... where did I go wrong?
Neil Mashalkar Neil Mashalkar oh no, so sorry that happened. I’d say I have made it so many times and I have had my fair share of burnt butterscotch sauce. Depending on your cookware you may need to adjust the temperature. If you are using a cookware with a heavy bottom, medium heat should work. If the cookware is light, I would suggest keeping the heat on low. Cookware that weigh lighter or depending on what material it is made of, it could heat faster and throw you off your game. Hope this helps. Keep me posted.
@@pooja.foodwithoutborders I tried it again with lower heat and I got better results!! It actually helped me to continuously mix the brown sugar instead of keeping it still because it wanted to burn. It may have to do with me using a dark pot instead of light- I know that causes some differences in baking sometimes. Excellent recipe!
@@neilmashalkar5203 Wonderful, so glad it worked out. Its my fav :)
whats the difference of adding vanila and not?
Jonh Vic Lorejo not much if you don’t mind the taste of dairy. I like a hint of vanilla just gives it an extra depth of flavor😊
No scotch inside?
Nope! Scotch is always on the side 😀
Also the butter nearly always seperates
Butter-sco-ch sauce.- not butter-scots sauce. Fondue is a good idea