Homemade butterscotch is not what you think it is. At it’s core, butterscotch is toffee tempered with lemon juice. The butterscotch you and I can find at your local ice cream counter is more than that. Much more, some would say.
There are many ways one can get butterscotch. Some recipes call for corn syrup, others use white sugar. This recipe calls for brown sugar mixed with butter and cream.
There is no documented connection between butterscotch and Scotland, so get that idea out of your head. Personally, I think the term “scotch” comes from the verb definition of the term, meaning “to cut”, as in cutting the sugar with butter. But this is only my hypothesis.
- 2 cups light brown sugar
- 1/2 cup butter
- 1/2 cup heavy cream
- 2 Tablespoons Lemon juice
Bring the water in a double boiler to boil. Once the water gets to a boil, lower the water to a simmer. Place the brown sugar and butter in the upper pot. Allow the butter to melt and mix in with the sugar.
Add the cream and lemon juice and mix with the buttered sugar. Stir well. Cook in the double boiler for 1 hour, stirring often.
Makes 3 cups
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