Thursday, March 11, 2010

Buttery McScotchinsons


I love butter.  I think it’s my favorite flavor.   A little sweet, a little salty, creamy, dreamy, yum.  It makes everything better and special.  If you want to make bread better, smear some on.  Easy.  If you want to make bread amazing, add three freaking sticks of it to the dough and presto, brioche. (Okay, it takes a little more than ‘presto’…post to come on that in the future)  Add it to sugar and you get magical crumble topping or the start of a wicked cookie base.  Add it to different types of sugar and boil it with some other dairy goodness and PRESTO (for reals this time), you get…butterscotch.

I love scotch too.  But that honestly has nothing to do with any of this.  The jury is actually still out on why this lovely dessert sauce is named butterscotch at all…but it dates back to early 19th century England! Some say it comes from scorch, because one scorches the sugar.  Some say it comes from scotch, which means “to cut into pieces”.  Mystery!  And thus ends your history lesson (thanks Wikipedia!).

Butterscotch takes literally 5 minutes to make.  I won’t lie and tell you that you probably have everything you need to make it on the fly, because you might not stock corn syrup and sweetened condensed milk.  But those are easily obtainable, peoples!  It’s not like they’re diamond berries and snake melon.  So let’s do this.

Butterscotch Sauce
Shamelessly copied word for word from M-Stew’s Everyday Food

¾ cup packed light brown sugar
3 tablespoons water
1/3 cup light corn syrup (scary! But it’s okay.)
5 tablespoons unsalted butter
¼ cup sweetened condensed milk

In a small saucepan, combine sugar, water, and corn syrup; cook over medium heat, stirring constantly, until sugar has completely dissolved, about 3 minutes.

Add butter; stir until melted.  Remove from heat, and stir in condensed milk.  Serve warm.
 
Over ice cream!  With pecans is nice!  Or sprinkles!  And if you can’t eat it all in one sitting (ha!) it will keep for a month in an airtight container in the fridge.  Make a little over a cup.  Of deliciousness.

1 comment:

  1. Beth, I'm not a cook, but I love food, and laughing. So thanks for your blog. I especially like your history lesson paragraph. The subtleties crack me up, and I can hear you saying "And thus ends your history lesson."

    ReplyDelete