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Cheryl[_3_]

On 1/31/2013 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
>
Good to know honey.