On Thu, 31 Jan 2013 00:05:43 -0500, Cheryl >
wrote:

> On 1/30/2013 11:53 PM, Sqwertz wrote:
> > On Wed, 30 Jan 2013 23:01:47 -0500, Cheryl wrote:
> >
> >> I already have a super fudge recipe for fudge swirl ice cream, but what
> >> do you think about this one for butterscotch? Do you have one you like
> >> a lot?
> >>
> >> @@@@@ Now You're Cooking! Export Format
> >>
> >> Butterscotch Sauce
> >>
> >> desserts, sauces/dips
> >>
> >> 4 tablespoons salted butter
> >> 1 cup packed light brown sugar
> >> 1/4 cup plus 6 tablespoons (90 ml) heavy; cream
> >> 1/2 teaspoon vanilla extract
> >
> > That looks like it would make caramel. What makes it butterscotch -
> > the brown sugar instead of white?
> >
> > -sw
> >
> I've never made butterscotch before. It won't be warm going into the
> ice cream for a swirl, though.

I think the difference has to do with caramelisation, which the brown
sugar imitates.

--
Food is an important part of a balanced diet.