Butterscotch is similar to caramel sauce except that butter is cooked along with the sugar, so that the milk solids caramelize and impart the characteristic flavor of noisette butter (see “Beurre Noisette,”) to the sauce. Some recipes use brown sugar to give the sauce a deeper color and flavor, but brown sugar tends to obscure the flavor of the butter, which is what makes butterscotch sauce so delicious.
This recipe uses a caramel base that is cooked a second time with butter. Cream is added near the end to emulsify the butter.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.