Butterscotch

Butterscotch is one of those timeless and unforgettable flavors from some people's childhood. It conjures nostalgia, even for those that didn’t grow up with it.

Butterscotch flavor or syrup is a thick brown fluid that got its start in America during the eighteenth century. It was made to be an alternative to caramel and took on the butterscotch name because of its similar flavor to butter.

Different from caramel syrup, butterscotch syrup is especially good in espresso-based drinks. Butterscotch is especially popular in autumn and winter.

Directions

1. Cut the butter into cubes, toss them into a medium sauce pan. Don't turn on heat yet.
2. Dose the 400g of dark brown sugar into a bowl.
3. Dose the 240g of heavy cream into another bowl.
4. Start heating the butter, on medium heat.
5. Once half the butter has melted, slowly add the sugar.
6. Whisk often, wait until mix as incorporated thoroughly and the mixture starts to bubble.
7. Slowly add heavy cream. Don't freak out, some vapor will form.
8. Keep whisking until everything is thoroughly incorporated.
9. Turn off heat and set sauce pan aside to cool.
10. Add vanilla extract and whisk again.
11. Store in a squeeze bottle or container of choice.