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Cheryl[_3_]

On 1/31/2013 2:01 AM, wrote:
> 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.
>
Thanks! I think I'm going to try this recipe then since it seems to
have a lot of both. I'm tempted to use dark brown sugar since I love
the aroma and I have both. Maybe half and half.