I'm going to make some ice cream tomorrow and have a taste for a couple
of different flavors so I'm going to do some swirled type flavors so I
can use a vanilla base and make what I want.

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

1. In a wide saucepan or skillet, melt the butter with the brown sugar
and the 1/4 cup of heavy cream, stirring until smooth.

2. Without stirring, let the mixture cook at a bubbling simmer for three
minutes.

3. Remove from heat and stir in the remaining 6 tablespoons of cream.
Let cool a bit, then stir in the vanilla extract.


Serving and Storage: The sauce should be served warm. It can be stored
in a jar, in the refrigerator, for up to two weeks. Reheat the
butterscotch sauce in a saucepan over low heat.

Note: I sometimes use unrefined brown sugar, which can leave undissolved
bits of sugar. They don’t bother me, but if you wish, you can strain the
warm sauce to remove them.

http://www.davidlebovitz.com/2012/08...-sauce-recipe/

Yield: 1 cup

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.

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.

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.

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.

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.

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.

On Wed, 30 Jan 2013 23:01:47 -0500, Cheryl >
wrote:

>I'm going to make some ice cream tomorrow and have a taste for a couple
>of different flavors so I'm going to do some swirled type flavors so I
>can use a vanilla base and make what I want.
>
>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?


Whenever it comes to matters of deserts-- and especially ice creams
and their accompaniments- I turn to David Lebovitz. He has never
disappointed me.

[why does he 'adapt' a recipe from his own book?]

Jim

>
>@@@@@ 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
>
>1. In a wide saucepan or skillet, melt the butter with the brown sugar
>and the 1/4 cup of heavy cream, stirring until smooth.
>
>2. Without stirring, let the mixture cook at a bubbling simmer for three
>minutes.
>
>3. Remove from heat and stir in the remaining 6 tablespoons of cream.
>Let cool a bit, then stir in the vanilla extract.
>
>
>Serving and Storage: The sauce should be served warm. It can be stored
>in a jar, in the refrigerator, for up to two weeks. Reheat the
>butterscotch sauce in a saucepan over low heat.
>
>Note: I sometimes use unrefined brown sugar, which can leave undissolved
>bits of sugar. They don’t bother me, but if you wish, you can strain the
>warm sauce to remove them.
>
>http://www.davidlebovitz.com/2012/08...-sauce-recipe/
>
>Yield: 1 cup

On 2013-01-31, Cheryl > wrote:

> Butterscotch Sauce

Here's another take, with pictures and an explanation why to not use
ulta-pasturized cream (see initial comments). It's from a French
Laundry alumna, always an impressive credential.

http://www.simplyrecipes.com/recipes..._butterscotch/

Although, one hasta be a tad bit suspect of anyone who would trade
Napa Valley for NYC.

nb

On Thursday, January 31, 2013 6:15:53 AM UTC-6, notbob wrote:
> On 2013-01-31, Cheryl > wrote:
>
>
>
> > Butterscotch Sauce
>
>
>
> Here's another take, with pictures and an explanation why to not use
>
> ulta-pasturized cream (see initial comments). It's from a French
>
> Laundry alumna, always an impressive credential.
>
>
>
> http://www.simplyrecipes.com/recipes..._butterscotch/
>
I added that page to favorites. Thanks for the link.
>
> Although, one hasta be a tad bit suspect of anyone who would trade
>
> Napa Valley for NYC.
>
Maybe she likes the smell of urine in the morning, well, and every other time of day too. Ever think of that?
>
> nb

--Bryan

wrote:

> 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.

Caramel = sugar, heated

Butterscotch = sugar + fat, heated

-S-

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?
>>
>I've never made butterscotch before. It won't be warm going into the
>ice cream for a swirl, though.

http://en.wikipedia.org/wiki/Butterscotch