I think a lot of people have a negative perception of butterscotch from eating bad, cheap candies and pudding…but fresh, homemade butterscotch is heavenly. Really great recipe, it looks beautiful and I’m sure it taste even better
Great content. Im developing my own recipe and just going through a bunch of different ones online to see what i like about each and yours is definitely one of my favorites.
@Caitlyn Carvalho One of the main differences is that Caramel uses white sugar and Butterscotch uses Brown Sugar. The other would be temperature of sugar/ mixture. Usually, you would take the white sugar to 165- 175 degrees celcius, where as for butterscotch, you don't really have to take it there.
Okay, made this yesterday - oh so decadent. I did sub Dark Brown Molasses sugar and Lyle's Golden Syrup. After chilling, it is soft and spreadable. So wonderful - photos have been posted. Thanks for this fun and simple, yet decadent recipe!
@@AveryRaassen Everyone loved the butterscotch sauce with the pumpkin cheesecake bars. One colleague made three types of ice cream (pumpkin, mint chip and coconut) and some also drizzled the butterscotch on the ice cream. We are saving the leftover whipped cream, butterscotch sauce and ice cream. I am making a big batch of cold brew coffee for Thursday - will be making cold brew affogatos!!
Nice recipe 😋 i just run out with sticky date from our supplier and i made by my self follow this recipe for the sauce. I just used another cream for cooking and the sauce was more light but better for put on top. Thanks 👍🏻
@@AveryRaassen I have used a recipe where I’ve reduced Whipping Cream to Clotted Cream by leaving it in a slow oven overnight - but it uses butter and does develop a crust. (It’s delicious, by the way.) Otherwise, the heaviest available is Whipping Cream (or “Heavy” cream).
Where are you from? There might an alternative. If you have whipping cream, that would be better. If you use less fat content cream, the over all product will be loose unless you don't mind that.
@@AveryRaassenI’m from New Zealand. The cream that we use can be whipped into whipped cream but is more like a liquid in its original form. A lot of times they are just called ‘fresh cream’
Kia ora, you have fantastic dairy products there. I have been several years back, such a beautiful country and of course, I went to Hobbiton, haha. For that recipe, I might up the butter to 350g and the cream from 300 to 200g as you are getting the fat from the butter. @@fennecfox8291
@@AveryRaassenKia Ora! And thank you for the tip and compliment. We do have lovely dairy products but wish there were more options and clarity on the specifics like fat content! will definitely give it a go😊
Avery - I was thinking about making pumpkin cheesecake bars for Halloween and needed a topping - this recipe sounds heavenly and would be perfect. Once it cools and thickens, can I warm it up a bit so I can drizzle it over the pumpkin cheesecake?
You most certainly can. Depending on the thickness, you could even place some in a piping bag and massage it to loosen it and you could pipe/ Drizzle it. But yes, that would make an excellent combination.
@@AveryRaassen just made it -substituting Billington’s Dark Brown Molasses sugar and Lyles’s golden syrup - had to taste it while performing the spoon test - it is decadent. Will post photos tomorrow to show the consistency after it cools.
I wouldn't recommend that because it might end up splitting the butter from the emulsion. Also, I would do smaller portion in pots and if there is too much, I would freeze the rest in vac pack bags and defrost as I need. I hope that helps.
Excellent demo, if I could offer a bit of constructive criticism, I would suggest shortening the video. I only say this as a avid home cook and UA-cam consumer. Sometimes video length can be a detractor. Seriously though, fantastic and informative demo, thanks
You can most certainly do that. You could even use other syrups if you want other secondary flavours or notes like date syrup, if you are making Sticky Toffee Pudding. You could even use molasses.
@@AveryRaassen I ask because I was taught that a caramel and butterscotch were prepared identically but were distinguished by the use of brown or white sugar, the butter in the butterscotch, a bit of molasses if you only have light brown sugar, and the salt in the butterscotch as well. But in either case you brought the sugar to the caramelization temp like making a Golden syrup to invert the sugar. Just wondered.
I find that the brown sugar is already flavourful and doesn't need to go as high as a typical white sugar caramel, however in the world of cooking, various combinations are possible. I guess it also depends on what kind of consistency you want at the end.
I love watching recipes that including ingredients that are absolutely impossible to find where I live. And no substitutions are ever offered. It's either my way or the highway.
I made this recipe but when you put the butterscotch sauce on ice cream, it solidifies onto the bowl but doesn't stick to the ice cream like Smuckers brand butterscotch sauce. How do you make it more like a syrup than a glue? LoL
@@AveryRaassen from what I've seen we only have heavy whipping cream, there's a possibility some local specialty shops might have some different stuff but not that I've seen.
When you have a severe chronic illness everything gets eaten by all the things that you need just to stay alive even the little I get from benefits. An baking/cooking treats is mostly a hobby on good days. But my siblings have gifted me one an I'm glad, been getting more consistent results with the scale.
I think a lot of people have a negative perception of butterscotch from eating bad, cheap candies and pudding…but fresh, homemade butterscotch is heavenly. Really great recipe, it looks beautiful and I’m sure it taste even better
Thank you for the support!!!
Great content.
Im developing my own recipe and just going through a bunch of different ones online to see what i like about each and yours is definitely one of my favorites.
Thank you for the support and I am glad you enjoyed the video!!
@Caitlyn Carvalho One of the main differences is that Caramel uses white sugar and Butterscotch uses Brown Sugar. The other would be temperature of sugar/ mixture. Usually, you would take the white sugar to 165- 175 degrees celcius, where as for butterscotch, you don't really have to take it there.
Okay, made this yesterday - oh so decadent. I did sub Dark Brown Molasses sugar and Lyle's Golden Syrup. After chilling, it is soft and spreadable. So wonderful - photos have been posted. Thanks for this fun and simple, yet decadent recipe!
I am so happy it turned out fantastic for you.
@@AveryRaassen Everyone loved the butterscotch sauce with the pumpkin cheesecake bars. One colleague made three types of ice cream (pumpkin, mint chip and coconut) and some also drizzled the butterscotch on the ice cream. We are saving the leftover whipped cream, butterscotch sauce and ice cream. I am making a big batch of cold brew coffee for Thursday - will be making cold brew affogatos!!
Good job
Thank you for the support!!
Terrific recipe. Looking forward to more such recipes from you
Thank you for the support!!
Looks delicious ,top tier quality
Thank you for your support. I am glad you enjoyed the video
Excellent
I am glad you enjoyed the video
EXCELLENT VIDEO
Thank you so much for sharing this video.
My pleasure. I am glad you enjoyed the video.
Butterscotch is my spouse's favorite sauce flavor...can't wait to try this version!
Let me know what you think
👌👌👌🙏🙏😊😊 I like your recipe sir i follow your recipe
Thank you for the support! 🙏🙏🙏
1.5 c brown sugar
about 1 cup of butter
1+1/3c heavy cream
1/4 c of light corn syrup.
the rest are dashes of vanilla and salt. to taste
Thank you for that recipe
Thank you. This was great
I am glad you enjoyed it
Thanks!
You are welcome.
Nice recipe 😋 i just run out with sticky date from our supplier and i made by my self follow this recipe for the sauce. I just used another cream for cooking and the sauce was more light but better for put on top. Thanks 👍🏻
My pleasure. I am glad you enjoyed the sauce!,
Looks good! Wish there was a place that sold double cream though cuz id love to make this
Do you have heavy cream?
For those of us not living in Britain, is there a substitute for the Double Heavy Cream?
What is the heaviest cream you can get?
@@AveryRaassen I have used a recipe where I’ve reduced Whipping Cream to Clotted Cream by leaving it in a slow oven overnight - but it uses butter and does develop a crust. (It’s delicious, by the way.)
Otherwise, the heaviest available is Whipping Cream (or “Heavy” cream).
This is Pro and bet it’s really good
It was mega delicious
What do you recommend to change the thickness to a drizzle sauce consistency?
@@mamaduck6845 Add in more cream. Who that be a cold or hot drizzle?
What's the shelf life on this? Does it ever need to be refrigerated?
A good 2 weeks in the fridge. This needs to be refrigerated.
Love this recipe!! I want to try it but we don’t have double cream at where we are from. Would normal cream or single cream work?
Where are you from? There might an alternative. If you have whipping cream, that would be better. If you use less fat content cream, the over all product will be loose unless you don't mind that.
@@AveryRaassenI’m from New Zealand. The cream that we use can be whipped into whipped cream but is more like a liquid in its original form. A lot of times they are just called ‘fresh cream’
Kia ora, you have fantastic dairy products there. I have been several years back, such a beautiful country and of course, I went to Hobbiton, haha. For that recipe, I might up the butter to 350g and the cream from 300 to 200g as you are getting the fat from the butter. @@fennecfox8291
@@AveryRaassenKia Ora! And thank you for the tip and compliment. We do have lovely dairy products but wish there were more options and clarity on the specifics like fat content! will definitely give it a go😊
Avery - I was thinking about making pumpkin cheesecake bars for Halloween and needed a topping - this recipe sounds heavenly and would be perfect. Once it cools and thickens, can I warm it up a bit so I can drizzle it over the pumpkin cheesecake?
You most certainly can. Depending on the thickness, you could even place some in a piping bag and massage it to loosen it and you could pipe/ Drizzle it. But yes, that would make an excellent combination.
@@AveryRaassen just made it -substituting Billington’s Dark Brown Molasses sugar and Lyles’s golden syrup - had to taste it while performing the spoon test - it is decadent. Will post photos tomorrow to show the consistency after it cools.
@@AveryRaassen great idea - will try that
can i ask if i want to make it less thicker what should i add more? cream or water?
You can add more cream.
Can I use a hot water bath canning method to give it a longer shelf live?
I wouldn't recommend that because it might end up splitting the butter from the emulsion. Also, I would do smaller portion in pots and if there is too much, I would freeze the rest in vac pack bags and defrost as I need. I hope that helps.
Can I use white sugar, and molasses instead of brown sugar
Yes you can
Can we use glucose syrup instead of corn syrup pls reply
Yes you can. I hope this helps.
I will make a ton of it then make some butterscotch beer from Harry Potter. ❤❤❤😋😋😋
Thank you for the support!!!
Excellent demo, if I could offer a bit of constructive criticism, I would suggest shortening the video. I only say this as a avid home cook and UA-cam consumer. Sometimes video length can be a detractor.
Seriously though, fantastic and informative demo, thanks
Thank you for the support and your constructive criticism.
Could you substitute Lyle's Golden Syrup in place of karo? I bought some a while back but haven't had much occasion to use it ;?)
You can most certainly do that. You could even use other syrups if you want other secondary flavours or notes like date syrup, if you are making Sticky Toffee Pudding. You could even use molasses.
@@AveryRaassen Oooh, yumm ;?)
Why did you avoid caramelizing the sugar?
I didn't find it necessary and if if was going to caramelize the sugar, I would have made a caramel sauce.
@@AveryRaassen I ask because I was taught that a caramel and butterscotch were prepared identically but were distinguished by the use of brown or white sugar, the butter in the butterscotch, a bit of molasses if you only have light brown sugar, and the salt in the butterscotch as well. But in either case you brought the sugar to the caramelization temp like making a Golden syrup to invert the sugar. Just wondered.
I find that the brown sugar is already flavourful and doesn't need to go as high as a typical white sugar caramel, however in the world of cooking, various combinations are possible. I guess it also depends on what kind of consistency you want at the end.
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼❤️
I love watching recipes that including ingredients that are absolutely impossible to find where I live. And no substitutions are ever offered. It's either my way or the highway.
You are most welcomed. By the way, where do you live?
@@AveryRaassen whooosh
I made this recipe but when you put the butterscotch sauce on ice cream, it solidifies onto the bowl but doesn't stick to the ice cream like Smuckers brand butterscotch sauce.
How do you make it more like a syrup than a glue? LoL
You could perhaps heat it up some more or add in more liquid (cream) to make it slightly more runny/ pour able. Let me know how that goes.
She’s coming
Where is she going?
Arguably?
Correct, Arguably
Have never seen the type of cream you are talking about here in America.
What is the heaviest cream you have in America?
@@AveryRaassen from what I've seen we only have heavy whipping cream, there's a possibility some local specialty shops might have some different stuff but not that I've seen.
@@AveryRaassen same for most places outside britain. Will whipping cream do? (35% fat is the heaviest I can find, I believe)
@@JohnSmith-dr5zn That can work. The sauce will be softer or you could bring the temperature to about 2 more degrees.
We have many cows lots of fresh natural cream I guess in America they can’t keep up to the demand so it’s fake factory cresm.
sadly you added in corn syrup...
no scotch???
@@wolfiber you may add scotch
No scotch?
No scotch but you can most definitely put it in. I like some booze in desserts.
Aaaaand I don't have a scale. Most of the good looking recipes use scales
I would recommend investing in a scale.
a kitchen scale isn't expensive, it's like $20
When you have a severe chronic illness everything gets eaten by all the things that you need just to stay alive even the little I get from benefits. An baking/cooking treats is mostly a hobby on good days. But my siblings have gifted me one an I'm glad, been getting more consistent results with the scale.
The commentary keeps mentioning we. Who is this we? Isn't the commentator a single person?
First time this question has been asked. Imagine you are doing it with me, so it's we.