Hot Mama Butterscotch Food

HOT BUTTERSCOTCH

Steps:

• Put butter in a medium saucepan and sprinkle with sugars. Cook over medium heat until butter is melted, whisking to combine; then cook, stirring constantly with a heatproof flexible spatula, until butterscotch begins to smoke, 5 to 10 minutes. Reduce heat to ­medium low and continue cooking and stirring until butterscotch is reddish brown and has the consistency of peanut butter, about 10 minutes.
• Remove from heat and very carefully whisk in 2 tbsp. water to stop the cooking. Whisk in cream, milk, and salt. ­Gently reheat (the acid in the sugars will cause it to break if overheated). Drink right away, or pour into a warm Thermos for sipping later.Make ahead: Up to 2 days, chilled. Reheat as instructed above.

HOT BUTTERSCOTCH

Steps:

• Put the butter in a medium saucepan and add both sugars. Cook over medium heat until the butter is melted, whisking to combine, then cook, stirring constantly with a heatproof spatula or a wooden spoon, until the butterscotch begins to smoke, 5 to 10 minutes. Reduce the heat to medium-­low and continue cooking and stirring until the butterscotch is very dark and registers 300°F (150°C)-or very slightly above-on an instant-­read thermometer, about 10 minutes.
• Remove from the heat and very carefully whisk in the water to stop the cooking. Whisk in the cream, then whisk in the milk, rum, if using, and salt. Gently reheat over low heat, stirring (the acid in the sugars will cause the mixture to break if overheated). Drink right away, or pour into a Thermos for sipping later.
• Do Ahead: The butterscotch drink can be made ahead, cooled, transferred to a lidded container, and refrigerated for up to 5 days. Reheat as instructed in step 2 above.

LOADED BUTTERSCOTCH SUNDAES

Steps:

• Melt 1 stick of butter in a medium saucepan over medium heat. Whisk in 1 cup each dark brown sugar and heavy cream and 1 teaspoon kosher salt. Bring to a boil, then reduce the heat and simmer, stirring, until thickened, 5 to 10 minutes. Remove from the heat and stir in 1 teaspoon vanilla bean paste. Make sundaes with blondies, rum raisin ice cream, the butterscotch sauce and chopped cashews.

BUTTERSCOTCH BEDTIME WARMER

Steps:

• Add butterscotch schnapps and honey to your hot milk. Stir, sip and dream.

BUTTERSCOTCH HOT CHOCOLATE

Steps:

• Prepare hot chocolate according to directions on package, or make up a cup of my Dairy-Free and Delicious Hot Cocoa (#58596).
• Add 1 1/2 oz butterscotch schnapps, or more to taste.
• Stir and enjoy!

BUTTERSCOTCH SAUCE

Steps:

• Dissolve the caster sugar with 3 tbsp water over a low heat. Bring to the boil but don't stir at all. When the sugar is a dark golden caramel, whisk in butter. Remove from the heat and stir in double cream.

BUTTERSCOTCH HOT COCOA

Steps:

• In a large saucepan, heat milk and cream over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the brown sugar, cocoa, butterscotch topping and vanilla until smooth. Return to the heat; cook and stir until heated through. Pour into mugs; sprinkle with marshmallows.