On Jan 30, 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

Caramelization is the heating of sugar to the point where it melts and
turns brown. If you put plain granulated sugar in a heavy pan and
heat it over low heat it will melt and caramelize. For a caramel
sauce or caramel candy you would also add cream/milk and a little
butter but the main flavor component comes from the caramelized
sugar. Butterscotch gets its flavor from mainly two ingredients:
butter and brown sugar.