On Jan 31, 2:34*am, Sqwertz > wrote:
> On Wed, 30 Jan 2013 23:01:34 -0800 (PST), 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?
>
> > 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.
>
> The main flavor of caramel comes from the butter and/or cream and the
> sugar, heated to a certain temperature. *Without the butter you have a
> simple syrup or a candy such as brittle.
>
> > Butterscotch gets its flavor from mainly two ingredients:
> > butter and brown sugar.
>
> From the looks of the posted recipe it appears that the temperature of
> the mixture does not really matter. *So while the ingredients are
> nearly identical, the caramel requires actual caramelization whereas
> butterscotch does not.
>
> I would use a real caramel instead of butterscotch, having tasted a
> few decadent Dulce de Leche ice creams (with caramel).
>
> -sw- Hide quoted text -
>
> - Show quoted text -

While many caramel candy and caramel sauce recipes contain butter, it
does not provide the "caramel" flavor. There are caramel recipes that
contain no butter. The butter only serves to make it richer and to
give it a smoother mouth feel. Here is a caramel candy recipe that
doesn't contain any butter except for what's used to grease the pan.

4 cups granulated sugar
2 cups light corn syrup
1 pint heavy cream
1 quart milk
dash of salt

Reserve 1 cup of sugar. Combine the rest of the sugar and the other
ingredients in a sauce pan and place on the stove over medium heat.
Meanwhile, take the reserved cup of sugar and place it in a heavy
bottomed sauce pan over low heat until it melts and turns brown. The
browner it gets the stronger the caramel flavor will be. Don't let it
go too long because it can go from caramelized to burnt literally in
seconds. Slowly pour the caramelized sugar into the hot milk mixture
stirring constantly and bring to a boil. When it comes to a boil,
stop stirring and cook to the firm ball stage (245°F-248**°F) on a
candy thermometer. Pour into a buttered pan and let cool.