I have always been a sucker for butterscotch. When I was a kid, I would always choose one of those hard, orange butterscotch candies over a piece of chocolate. One those rare occasions when my family went out for ice cream sundaes, I would choose vanilla ice cream with hot butterscotch syrup drizzled over top (my mother, being a chocolate person herself, never understood my choice). While I don't always make the same selection these days (I did come around to chocolate sometime in my teens), I still love the flavor of real butterscotch.
Yesterday on Simply Recipes, Elise published a guest post written by Shuna Fish Lydon of the blog Eggbeater on how to make homemade butterscotch. The post comes with step-by-step pictures, which are extremely helpful for those of us who are never sure if the sugar/butter/cream mixture has cooked to the proper consistency. She makes it sounds really easy, which is at once both encouraging and a little dangerous, as the last thing I need in life is the ability to make butterscotch on demand.
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Reader Comments (Page 1 of 1)
3-28-2008 @ 12:25PM
MJ said...
You go girl!
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3-28-2008 @ 2:11PM
Kel said...
*drools* This is very similar to making homemade caramel sauce. Now that I know how to carefully respect molten sugar (I liken it to napalm), I make it all the time.
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