Advertisement
Butterscotch
- Difficulty
Easy
By Max Halley and Ben Benton
Published 2018
“What’s the difference?” I hear you cry. Caramel-sharamel, butterscotch-smutterscotch. Butter is the difference! My friend
Ingredients
100 g 240 g 200
Method
Remember there is nothing on earth worse than being burned by molten sugar.
Add the butter to a heavy-bottomed saucepan and melt over a high heat until it is frothing gently. Add the sugar in one go and stir well. It will go a little thick and sandy, but keep cooking, keep stirring, and keep watching. After 3 or so minutes it will start to become smooth and loose. That is your cue to ad
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe