Well I don’t know what happened, but it is Sunday (Mother’s Day!) and I am just now finishing up what should have been a quick little post for Saturday.
Anyhoo, food holidays like National Butterscotch Brownie Day just make me want to yell “Woot!” and do a little dance. I can’t help myself, because brownies. Add butterscotch and my toes just may curl.
The thing that irks me though is those freaking butterscotch chips. I don’t like them. At. All. They are so, so sweet, with an undertone of something that tastes like science. Butterscotch, the real stuff, has way fewer ingredients, is really fast to make, and the flavor is sublime- rich, buttery, a shade boozy, and yep, still sweet.
Real Deal Salted Butterscotch
6 Tbsp butter
1 c. light brown sugar
1 tsp. kosher salt
1/4 c. Scotch whisky
1/4 to 1/2 cup heavy cream
In a small sauce pot, melt the butter over medium heat. Add the brown sugar and stir until evenly coated. Increase the heat to medium high and allow to boil gently, stirring often. Once the mixture begins to darken slightly, reduce the heat to low. Stir in the salt, followed by the whisky. Simmer for a minute or so, until the mixture smooths out. Remove from the heat and pour in the cream. Stir thoroughly to combine.
This butterscotch will thicken as it cools. For a thinner, more saucy butterscotch, add an additional Tbsp. each of Scotch and cream.