Butterscotch
Butterscotch
Ingredients
- 3/4 cup (160 g) brown sugar
- 1/2 cup (115 g) unsalted butter
- 1/4 cup (55 g) sugar
- 1/2 cup (125 ml) 35% cream
- ¼ cup (60 ml) rum, brandy Scotch or water
- 3 tbsp (45 ml) corn syrup
- 1 pinch of salt
- 1 tsp (5 ml) vanilla
Instructions
- Line a 9 x 5-inch (23 x 13cm) loaf pan with a sheet of parchment paper, letting it hang over two sides. Butter the parchment paper and the loaf pan.
- In a saucepan, combine all the ingredients except for the vanilla. Bring to a boil and simmer gently, without stirring, until a candy thermometer reads 255°F (121°C). Remove from the heat and stir in the vanilla. Pour into the prepared pan and let cool for 3 hours.
- Unmould and cut into squares. The butterscotch will keep well in an airtight container, layered between sheets of parchment paper.
Butterscotch