Ho. Lee. SHIT I love butterscotch. And caramel. [And pronouncing it care-uh-mel, not car-mel.]
I’ve never made butterscotch before but decided it was going to be a key ingredient in a Harry Potter- themed cocktail this Halloween.
Yields 2 cups
342 g brown sugar [a little over one cup]
114 g butter [1 stick, I don’t care if it’s salted or not]
114 g heavy cream [~1/2 cup]
34 g water [a few tablespoons]
Add brown sugar, butter, and water to a small saucepan.
Heat to a boil over medium heat and boil for 10 minutes.
You want the sugar to completely dissolve and the butter to brown a bit here. It may take less or more time. It’ll smell a little nutty when it’s brown.
Remove from heat. Add heavy cream.
It may bubble vigorously for a few seconds. Do not panic. This is normal. But don’t do something stupid like stick your face in there and get splattered on.
Let cool a bit and pour into glass jars. Eat this on top of ice cream [like me], in your Harry Potter-themed Butterbeer recipe [also like me], or by the spoonful in the middle of the night while no one’s watching […no comment…].